This strawberry beet smoothie bowl is sweet, energizing, and so healthy! It’s packed with antioxidants, fiber, and various nutrients. Plus, the recipe is vegan, dairy-free, and ready in just 5 minutes. Combine strawberries, beets, banana, chia seeds, and coconut milk to create this delicious smoothie bowl.

strawberry beet smoothie bowl beside a wooden spoon and bowl of kiwi

There’s nothing quite like beginning your day with a vibrant, energizing smoothie bowl. Plus, when it requires just 5 minutes to make, you can even enjoy it on a busy morning!

This strawberry beet smoothie bowl tastes like a sweet treat, but it’s incredibly healthy. The berries and beets are packed with antioxidants, while the chia seeds and coconut milk offer healthy fats. With the weather warming up as we head into the spring season, you can make this smoothie bowl your new go-to breakfast. It’s easy, vegan, dairy-free, and totally delicious!

a pink smoothie bowl, wooden spoon, and two bowls filled with beets and kiwi on top of a white distressed cutting board

What ingredients are in a strawberry beet smoothie bowl?

Strawberries, beets, bananas, chia seeds, and coconut milk make up this 5 ingredient smoothie. It’s packed with nutrition – check out the benefits below!

  • Strawberries. Strawberries are full of antioxidants + a great source of vitamin C, manganese, and potassium.
  • Beets. Beets provide vitamin B9, iron, vitamin C, and they are loaded with fiber.
  • Bananas. Bananas contain various vitamins and minerals, including vitamin B6, vitamin C, potassium, magnesium, and copper.
  • Chia seeds. Chia seeds are jam-packed with fiber and nutrients. They contain calcium, manganese, magnesium, phosphorus, and omega-3 fatty acids.
  • Coconut milk. Any type of plant-based milk can be used in this recipe, but I love coconut milk! It produces a tropical flavor and contains potassium, magnesium, and calcium.
small white bowls filled with bananas, berries, chia seeds, and coconut milk

How to use beets in smoothies

There are three ways to use beets in a smoothie recipe: raw, cooked, and frozen.

  • Raw: peel and chop the beets into bite-sized pieces
  • Cooked: purchase pre-cooked beets or boil/steam them yourself
  • Frozen: chop cooked beets into cubes and store in the freezer overnight

How to make a strawberry beet smoothie bowl

For the full recipe, scroll down to view the recipe card below.

You can make this strawberry beet root smoothie with three steps and five minutes.

  1. Add frozen bananas, frozen strawberries, beets, chia seeds, and coconut milk to a blender or food processor.
  2. Blend ingredients until smooth and creamy.
  3. Transfer to bowl(s) and add your favorite toppings.

Kaylie’s tips for perfecting this beet root smoothie recipe

  • Use frozen fruit. In particular, I recommend using frozen bananas and frozen strawberries for this recipe. The best smoothie bowls are thick, creamy, and capable of holding all sorts of toppings. If your smoothie has a thin/runny consistency, the toppings will fall right through. Frozen fruit, especially bananas, help to create a thick consistency that’s similar to soft serve ice cream!
  • How to freeze bananas? You should always freeze ripe bananas for smoothie bowls. A ripe banana contains a yellow peel with brown specks all over it. Simply remove the peel and place the bananas in a ziplock bag or container. Then, store them in the freezer; they keep for 1-2 months. Once you’re ready to use the bananas, chop them into 1-inch cubes and transfer to the blender.
  • The amount of liquid changes the consistency of a smoothie. More plant-based milk creates a thinner smoothie while less plant-based milk creates a thicker smoothie. Use more or less depending on the power and speed of your blender. I recommend beginning with 1/4 to 1/2 cup. Only add more if it’s needed to get your blender moving.
  • Get creative with toppings. The best part of a smoothie bowl is the toppings. Add coconut flakes or granola for a crunchy texture, and fresh berries to enjoy a burst of flavor with each bite! Chia seeds, hemp seeds, almonds, shredded coconut, buckwheat groats, pumpkin seeds, and nut butter are other great options.
strawberry beet smoothie bowl topped with coconut flakes, kiwi fruit, strawberries, and beets

If you love this recipe, you may also enjoy these healthy smoothie bowls:

If you try this Strawberry Beet Smoothie Bowl, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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strawberry beet smoothie bowl topped with coconut flakes, kiwi fruit, strawberries, and beets

Strawberry Beet Smoothie Bowl

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  • Author: purelykaylie
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 12 smoothie bowls 1x
  • Category: Breakfast
  • Method: Blend
  • Cuisine: American


This strawberry beet smoothie bowl is sweet, healthy, and so easy to make! It’s a nutritious vegan breakfast filled with antioxidants and fiber. Add toppings and enjoy it with a spoon!


Units Scale
  • 2 ripe bananas, peeled and frozen
  • 1 cup frozen strawberries
  • 1 beet, peeled (raw or cooked)
  • 2 tbsp chia seeds
  • 1/2 cup coconut milk


  1. Add all ingredients to a high-speed blender or food processor.
  2. Blend ingredients until smooth and creamy. Add additional plant-based milk, if needed. The amount of liquid required will depend on the power/speed of your blender. Remember more liquid creates a thinner smoothie while less liquid creates a thicker smoothie.
  3. Transfer smoothie to bowl(s) and add toppings.


  • To freeze bananas, remove the peel and place the bananas in a ziplock bag or container. Freeze for at least 12 hours (overnight). Once ready, chop them into 1-inch cubes and proceed with the recipe. Frozen bananas will last for 1-2 months. If you frequently make smoothies, I recommend storing a batch in your freezer at all times.
  • Nutrition information below reflects 2 smoothie bowls (half of the recipe).


  • Serving Size: 1 bowl
  • Calories: 227
  • Sugar: 21.5g
  • Fat: 6g
  • Saturated Fat: 1.5g
  • Carbohydrates: 43g
  • Fiber: 11g
  • Protein: 4g

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