Beet and Berry Smoothie Bowl (Print Version)

A vibrant blend of sweet berries and earthy beetroot topped with crunchy granola, fresh fruit, and seeds for a nutritious breakfast ready in 10 minutes.

# What You'll Need:

→ Smoothie Base

01 - 1 small cooked beetroot, peeled and chopped (about 2.8 oz)
02 - 1 cup frozen mixed berries, such as strawberries, blueberries, and raspberries (5.3 oz)
03 - 1 ripe banana
04 - 1/2 cup unsweetened almond milk or preferred plant-based milk alternative
05 - 1/2 cup plain Greek yogurt or coconut yogurt for vegan preparation
06 - 1 tablespoon chia seeds
07 - 1 tablespoon maple syrup or honey, optional to taste

→ Toppings

08 - 1/2 cup granola, gluten-free if needed (1.4 oz)
09 - 1/2 cup assorted fresh berries
10 - 1 kiwi, sliced
11 - 1 tablespoon pumpkin seeds
12 - 1 tablespoon shredded coconut
13 - Fresh mint leaves, optional for garnish

# How to Make It:

01 - Place beetroot, frozen berries, banana, almond milk, yogurt, chia seeds, and maple syrup into a high-speed blender.
02 - Blend until smooth and creamy, scraping down the sides as needed. Add additional milk for thinner consistency if desired.
03 - Divide the smoothie base evenly between two serving bowls.
04 - Arrange granola, fresh berries, kiwi slices, pumpkin seeds, shredded coconut, and mint leaves on top as desired.
05 - Serve immediately while the smoothie base is chilled.

# Additional Tips::

01 -
  • It tastes like dessert but your body actually thanks you for eating it, which is a rare and beautiful thing.
  • The prep is genuinely ten minutes—no cooking, no fussing, just blending and arranging like you're creating edible art.
  • One bowl feels indulgent enough to be breakfast or snack, yet light enough that you won't feel sluggish afterward.
02 -
  • Frozen berries are absolutely non-negotiable—fresh berries will turn your smoothie into a watery disappointment because they contain so much water and will melt into nothing.
  • The thickness of your smoothie matters because it needs to be thick enough to eat with a spoon but not so thick that your blender starts smoking and your countertop smells like burnt motor for three days.
03 -
  • Prep your beetroot the night before by cooking and storing it in an airtight container—this turns your morning ten minutes into more like five when you're half asleep.
  • Keep your blender jug in the freezer for fifteen minutes before blending if you like your smoothie extra cold and creamy rather than icy.
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