Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Description

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!


Ingredients

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

Instructions

  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.

Notes

  • 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).

Nutrition

  • 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