Beet and Berry Smoothie Bowl (Printable)

Vibrant blend of sweet berries and earthy beetroot, topped with granola and fresh fruit for a nutritious breakfast.

# What You'll Need:

→ Smoothie Base

01 - 1 small cooked beetroot (about 2.8 oz), peeled and chopped
02 - 1 cup (5.3 oz) frozen mixed berries such as strawberries, blueberries, and raspberries
03 - 1 ripe banana
04 - 1/2 cup (4 fl oz) unsweetened almond milk or preferred plant-based milk
05 - 1/2 cup (4.2 oz) plain Greek yogurt or coconut yogurt for vegan option
06 - 1 tablespoon chia seeds
07 - 1 tablespoon maple syrup or honey, optional to taste

→ Toppings

08 - 1/2 cup (1.4 oz) granola, gluten-free if needed
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

# Steps:

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

# Chef’s Tips:

01 -
  • It looks so stunning that breakfast actually feels like an occasion, not just fuel.
  • Ten minutes from fridge to bowl means you can do this on the messiest mornings and still feel accomplished.
  • The earthiness of beets plays beautifully against bright berries, creating a flavor that's both sophisticated and comforting.
02 -
  • Don't skip the fresh toppings—they're not decoration, they're texture and flavor that makes each spoonful different from the last.
  • If your blender isn't powerful, you might feel little beet pieces in the final texture; this is fine and adds a slight earthiness, but if you hate it, strain the smoothie through a fine mesh before plating.
03 -
  • Make sure your yogurt isn't Greek yogurt labeled as frozen—you want the regular kind so it actually blends smoothly instead of turning into little chunks.
  • If you're making this for two and want to prep ahead, blend the base the night before and keep it in the fridge, then add toppings fresh in the morning when you're ready to eat.
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