Pin It The first time I made this, my kitchen looked like a crime scene—bright pink splatters everywhere, my cat eyeing me suspiciously from the counter. But one taste of that shockingly vibrant, earthy-sweet bowl, and I didn't care about the mess anymore. Now it's my go-to when I need something that feels indulgent but actually loves my body back.
My roommate walked in while I was photographing this bowl and literally asked if I was eating ice cream for breakfast. When I told her it was packed with beets and berries, she looked skeptical—until she tried it and immediately asked for the recipe. Now we make it every Sunday morning, taking turns with the toppings and seeing who can make theirs look more Instagram-worthy.
Ingredients
- 1 small cooked beetroot: Use pre-cooked vacuum-packed beets to save time, or roast one ahead of time—the roasting intensifies the natural sweetness
- 1 cup frozen mixed berries: Frozen fruit creates that thick, ice-cream-like texture without watering down your bowl
- 1 ripe banana: The riper the banana, the sweeter your base will be—those brown spots are your friends
- 1/2 cup unsweetened almond milk: Start with this amount and add more only if needed for blending
- 1/2 cup plain yogurt: Greek yogurt adds protein and tang, coconut yogurt keeps it creamy and vegan
- 1 tablespoon chia seeds: These little powerhouses thicken the mixture and add omega-3s
- 1 tablespoon maple syrup: Only add this if your banana wasn't very ripe or you prefer extra sweetness
- 1/2 cup granola: This is where you get that satisfying crunch against the smooth base
- 1/2 cup fresh berries: Fresh fruit on top makes each spoonful feel like a different experience
- 1 kiwi, sliced: The tartness cuts through the creamy base beautifully
- 1 tablespoon pumpkin seeds: These add a nutty flavor and even more nutritional benefits
- 1 tablespoon shredded coconut: Toast it first for an extra layer of flavor
- Fresh mint leaves: Optional, but that pop of green against the pink makes it feel special
Instructions
- Blend your vibrant base:
- Toss the beetroot, frozen berries, banana, almond milk, yogurt, chia seeds, and maple syrup into your blender. Let it run for at least 60 seconds—you want it completely smooth and thick, scraping down the sides once to catch any stubborn beet chunks.
- Check your consistency:
- The mixture should be thicker than a regular smoothie, almost like soft-serve ice cream. If it's not blending easily, add another splash of milk, but go slowly—thin smoothie bowls are sad smoothie bowls.
- Divide between bowls:
- Pour that gorgeous pink mixture into two bowls, using a spatula to get every last drop. The color alone will make you smile, I promise.
- Artfully arrange toppings:
- This is where you can channel your inner artist. Create sections of granola, scatter fresh berries like confetti, fan the kiwi slices, and sprinkle pumpkin seeds and coconut across the top.
- Add the finishing touch:
- Tuck in a few fresh mint leaves if you have them, then grab a spoon and dig in before the base starts to melt.
Pin It Last summer, I served this at a brunch when I was feeling too lazy to actually cook anything. My friends acted like I'd brought them something from a fancy café, and the empty bowls disappeared so fast I barely got photos. Sometimes the simplest food creates the happiest moments.
Make It Your Own
I've experimented with adding protein powder on gym days, and it works beautifully—just add it before blending and you might need a splash more milk. Sometimes I swap the almond milk for oat milk when I want something creamier, or use coconut yogurt for extra richness.
Seasonal Swaps
In summer, fresh peaches or mango chunks on top are incredible. Winter calls for pomegranate seeds and sliced persimmons. The beet-berry base works year-round, but the toppings let you celebrate whatever's fresh at the market.
Batch Prep Magic
You can freeze individual portions of the blended base in silicone muffin cups, then pop one out and blend with a splash of milk for instant breakfast on busy mornings.
- Prep your beetroot on Sunday and you're halfway to weekday smoothie bowls
- Keep a variety of toppings in separate containers so everyone can customize
- The base keeps in the freezer for up to two weeks, though I bet it won't last that long
Pin It There's something deeply satisfying about eating food this colorful first thing in the morning. Hope it makes your kitchen feel a little more vibrant too.
Recipe FAQs
- → Can I use raw beetroot instead of cooked?
Raw beetroot can be used but will have a stronger earthy flavor and tougher texture. For best results, steam or roast beetroot beforehand, or use pre-cooked vacuum-sealed beets from the grocery store.
- → How long will the smoothie base stay fresh?
The blended base can be stored in an airtight container in the refrigerator for up to 24 hours. However, it's best enjoyed immediately for optimal texture and freshness. Add toppings just before serving.
- → What can I substitute for almond milk?
Any plant-based milk like oat, soy, coconut, or cashew milk works well. Dairy milk is also an option if you don't need it to be vegan. Choose unsweetened varieties to control the sweetness level.
- → Is this bowl filling enough for a complete breakfast?
Yes, with protein from yogurt, healthy fats from chia seeds and granola, and carbohydrates from fruit, this makes a satisfying meal. For extra protein, add a scoop of protein powder or a tablespoon of nut butter.
- → Can I make this ahead for meal prep?
Prepare individual portions of the blended base in mason jars and store in the freezer. Thaw overnight in the refrigerator, give it a quick stir, and add fresh toppings when ready to eat.
- → Why is my smoothie base too thick?
If the consistency is too thick, simply add more plant-based milk one tablespoon at a time until you reach your desired thickness. The frozen fruit and banana can make it thicker, so adjust liquid accordingly.