Banana Berry Beet Smoothie Bowl

Beets in a smoothie? Yes, you can! This vibrant pink, protein-rich beet smoothie bowl combines earthy-sweet roasted beets and lots of fruit in a spoonably thick base for all your favourite toppings.

Course Breakfast

Cuisine American

Prep Time 10

Total Time 10

Servings serving

Calories 509

Author Jessica Hylton

Ingredients

Smoothie Bowl

3/4 cup chopped roasted beets 128g
3/4 cup frozen raspberries 105g
1/2 cup Silk Unsweetened Original Almondmilk 120ml
Juice of 2 small limes about 1 tablespoon, 15ml
1 scoop vegan sweet vanilla protein powder see notes
1 tablespoon flax meal 7g
1 ripe banana

Toppings (use any quantity desired)

Sliced banana
Slivered almonds
Shredded coconut flakes

Instructions

Add all the smoothie bowl ingredients together into a high powered blender. Blend until smooth, about 10-20 seconds. Spoon into a bowl.
Add the toppings on top and any other toppings you desire. Eat immediately and enjoy!

Notes

Cool the beets. Warm beets will soften the frozen raspberries and leave you with a thinner, soupier, less refreshing smoothie bowl.
Add extra almond milk gradually. If your smoothie is too thick, add a little extra almond milk, 1 tablespoon (15ml) at a time until you reach the desired consistency.
Taste test. Protein powders vary in sweetness. So, taste the blended smoothie before serving and add more lime if it's too sweet or a smidge of agave or Date Syrup if it isn’t sweet enough.
Storage. This smoothie bowl is best enjoyed immediately, but you can store leftovers in an airtight container in the fridge for up to 2 days (sans toppings). Give it a stir and add fresh toppings when you’re ready to dive back in.

Nutrition