It’s smoothie season again, which means I need to probably get a bigger freezer. You think I’m joking, but I freeze so much fruit and veggies this time of year, I barely have room for my silly little ice pack. I like freezing food for more reasons than making pretty bowls like this one. Freezing food also keeps it from going bad! So, whenever I notice my bananas on their last leg, my spinach or kale wilting, or another produce reaching it’s expiration far before I plan to use it, I’ll wash and peel (if needed) the item, put it in a container, and then save it for a sunny (or rainy) day when I’m craving a smoothie bowl…which is pretty much 24/7. Summer however, I get a lot more creative with my bowls. Just wait—here soon, my Instagram feed will be full with smoothie bowls.
This bowl has been in my back pocket for awhile now. Truth be told, I never liked beets all that much, until I had them in this bowl a few years ago. Whenever I did eat the vegetable it had to be both roasted and covered with salt in order for me to eat it. Beets and I didn’t have a good first impression. When I went to the bathroom the day after my first time trying them, I thought I was dying when I looked in the toilet and saw nothing but deep red. Not until my grandma surveyed me about what I’d ate and done the couple days before, was able to calm down and realize it was the salty beets who were the culprit. I’m sorry…that was probably too much information—but hey, I just wanted to have a better second date with beets than I did!
My favorite part of this smoothie bowl is of course, the color, but also the taste of the beets. You thought I was done talking about beets but don’t worry, I’m on to their good traits. In this bowl, you will find the beets have a much more mellow taste than when by themselves. The blueberries, banana, and nut butter perfectly pair with the beets, helping to bring out their sweetness but cover up their bitterness. In a hurry? Toss this smoothie into a travel mug or cup and viola, you will be the fanciest person in the office strutting with your magical purple drink in hand! Just make sure to drink it in privacy or lick your teeth consistently because those flax seeds and chia seeds sure have a way of hanging out for longer than we’d like.
Packed with Omega 3’s, healthy fats, potassium, skin friendly foods, fiber, and more—this recipe will soon be one you find yourself reaching for again and again. Don’t have one of the ingredients listed? That’s okay, use what you have! Most everything except for the first three ingredients are optional and can be either substituted or left out. I hope you enjoy this bowl and if you end up giving it a go, make sure to take a picture and tag me on Instagram!
- 1 banana
- 2 small peeled, steamed & frozen beets
- 1/3 cup blueberries
- 1 cup frozen spinach
- 1/2 cup oats
- 1in x 1in cube of fresh ginger
- 1 tbsp peanut butter or almond butter
- 1 tsp maca
- 1 tbsp flax seed
- 1 tsp chia seed
- 1 tsp hemp seed
- 1 tsp honey (add more for extra sweetness!)
- 1/2 cup almond milk
- 1/2 cup coconut water
- Bee pollen
- Shredded coconut
- Cocoa nibs
- Stack everything in your blender from top of the ingredient list to the bottom.
- Blend in high speed blender until smooth and creamy.
- Place smoothie in a cup or bowl and top with your favorites. I used shredded coconut, bee pollen, cocoa nibs, walnuts. You can get creative here.
– You may need to stop the blender after about a minute to stir contents and add more coconut water or almond milk. If you wish to drink your smoothie, definitely add more water or milk!
-If you double this recipe, you can store half of the smoothie in the freezer and take it out a couple hours before you’re ready to eat on busy days when you may not have time to make breakfast.