Save The morning I first made this smoothie bowl, I had roasted beets leftover from dinner the night before. They were sitting in my fridge, looking unexpectedly vibrant against the dull background, and I wondered what would happen if I blended them into my usual berry breakfast. The color alone stopped me in my tracks. My roommate walked in, took one look at the shocking pink bowl, and asked if I was serving dessert for breakfast.
Last summer, I started making these for my nieces when they slept over. At first they were suspicious of the purple ingredient list, but now they request breakfast smoothies with the pink stuff and argue over who gets more pumpkin seeds on top. Watching them carefully arrange their fruit toppings like tiny artists has become one of my favorite weekend rituals.
Ingredients
- 1 small cooked beetroot: Roasting beets ahead of time deepens their natural sweetness, but steamed ones work perfectly fine if you are short on time
- 1 cup frozen mixed berries: Frozen fruit creates that thick, almost ice cream like consistency that makes this feel indulgent rather than just healthy
- 1 ripe banana: Use one with plenty of brown spots for maximum natural sweetness and creaminess
- 1/2 cup unsweetened almond milk: Start with this amount and add more only if your blender is struggling, thicker is better here
- 1/2 cup plain yogurt: Coconut yogurt adds lovely tropical notes while Greek yogurt brings protein and tang
- 1 tablespoon chia seeds: These little seeds help thicken the mixture while you are taking your time with toppings
- 1 tablespoon maple syrup: Skip this if your berries are particularly sweet, but ripe bananas usually handle the sweetness load
Instructions
- Blend your vibrant base:
- Add beetroot, frozen berries, banana, almond milk, yogurt, chia seeds and maple syrup to your blender. Blend on high until completely smooth, stopping to scrape down the sides once or twice. The mixture should be thick enough to hold a spoon upright.
- Pour and prepare:
- Divide the vibrant mixture between two bowls, using a spatula to get every last drop. The color will be shockingly beautiful, so take a second to appreciate it before you start covering it with toppings.
- Artfully arrange toppings:
- Scatter granola over one side, then cluster fresh berries in small sections. Fan the kiwi slices like tiny playing cards and sprinkle pumpkin seeds and coconut across the empty spaces. Finish with mint leaves if you want it to look like you tried really hard.
- Serve immediately:
- This bowl waits for no one. The longer it sits, the thinner it gets, so grab your spoons and start eating while everything is still cold and thick.
Save My friend Sarah started making these during her Monday morning meetings when she needed something that felt like self care but did not require actual cooking. Now she sends me photos of her desk setups with the pink bowl perfectly centered beside her coffee, like a tiny weekly celebration of surviving another weekend.
Making It Your Own
Once you get comfortable with the basic formula, this smoothie bowl becomes a canvas for whatever you have in your freezer or fruit bowl. I have made versions with mango instead of berries, swapped the beet for sweet potato, and even added a scoop of protein powder after morning workouts when I needed something more substantial.
Texture Secrets
The difference between a smoothie bowl that feels like a treat and one that feels like a chore comes down to temperature and thickness. I keep my bowls in the freezer while I blend, and I never add more liquid than absolutely necessary. The goal is something you can eat with a spoon, not drink through a straw.
Topping Strategy
After months of making these, I have learned that layering toppings makes all the difference in texture. Start with anything crunchy that will get soggy quickly, like granola, then arrange your fresh fruit in clusters rather than sprinkling everything evenly. This way you get different combinations in each bite instead of the same mouthful every time.
- Keep some toppings separate and add them halfway through eating
- Toast your coconut or granola beforehand for extra warmth and crunch
- Store extra smoothie base in ice cube trays for emergency breakfasts
Save There is something almost rebellious about eating something this vibrant first thing in the morning. It feels like starting the day with a tiny celebration before the real world has a chance to make everything gray again.
Common Questions
- → Can I use raw beets instead of cooked?
Raw beets work but may have a stronger earthy flavor. For best results, peel and grate raw beets before blending, or steam them for 15 minutes to mellow the taste while retaining nutrients.
- → How can I make this bowl higher in protein?
Add a scoop of vanilla or unflavored protein powder to the base, use Greek yogurt instead of coconut yogurt, or top with extra pumpkin seeds and hemp hearts for plant-based protein.
- → Will this taste too much like beets?
The sweet berries and banana balance the beet's earthiness beautifully. If you're sensitive to beet flavor, start with half a beet and gradually increase as your palate adjusts.
- → Can I prepare this the night before?
Blend the base the night before and store in an airtight container in the refrigerator. Add toppings just before serving to maintain their crunch and texture.
- → What other fruits work well as toppings?
Sliced bananas, mango chunks, pomegranate seeds, fresh figs, or seasonal stone fruits like peaches and nectarines all complement the berry-beet base beautifully.