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

Strawberry Beet Smoothie Bowl

  • Author: purelykaylie
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1-2 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!


  • 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

Keywords: strawberry beet smoothie bowl, beet root smoothie recipe