Golden Beet Fall Smoothie Bowl

It’s that time of year when the leaves are changing, the days are short, beanies and hats and sweaters overwhelm your wardrobe (if you’re me), and pumpkin spice aromas and flavors abound. Yet, I find myself—in the midst of chilly days and warm drinks—craving smoothie bowls just as often as I did in during the hot summer months. Thankfully, I have cozy quilts from my grandma to cuddle up in when my craving for a smoothie bowl does onset, because otherwise I think I’d freeze in my little house that currently has no heater and takes the brunt of the wind each day.

When I was thinking of colors I might play around with for a fall inspired smoothie bowl,  I chose yellow. There’s just something about a pretty yellow that makes you want to smile and that’s probably why it’s my favorite color. Emphasis on the word “pretty” because boy, have I seen some ugly, in your face yellows and ain’t nobody got time for that! I wanted this bowl to play somewhere in the fields of a soft, mellow yellow and a friendly, hello yellow. That’s when I got the bright idea to include golden beets, a perfect and lovely combination of both.


Sorry for my brief tangent on the color yellow….

If you’ve checked out my yellow squash smoothie recipe you know this isn’t the first time I’ve got wrapped up in the color yellow and my shade preferences.

All of that to say, I think you will be deeply satisfied with this yellow bowl made with golden beets, peaches, and pineapple—yum!

In this bowl I incorporated blue agave as a sweetener, and coconut water as a source of antioxidants, vitamin C, magnesium, and other important minerals. Agave nectar doesn’t have too many health benefits and contains a large amount (about 70%) of fructose. However, agave nectar does have a low glycemic index which prevents your blood sugar from spiking after a meal and is a great alternative to normal table sugar in small amounts. When making a smoothie bowl with fruit and vegetables, I’ll use either agave, honey, or maple syrup to break up some of the bitterness and tie all of the flavors together. And well, coconut water I simply just LOVE. Using it in a smoothie bowl is an easy way to hydrate yourself and it’s delicious!

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I hope you too, give this bowl a taste in the month of October and love it just as much as I did! If you do decide to make it, please please please let me know what you thought! Leave a comment, tag me on Instagram (@believingbeautiful), and share with your friends! I love meeting fellow smoothie bowl lovers.

Okay. That’s all from me. Now on to the good stuff…ENJOY!

Golden Beet Fall Smoothie Bowl

Processed with VSCO with s3 preset 


  • 1/2 frozen banana
  • 1 cup frozen beets 
  • 1/2 cup frozen pineapple
  • 1/2 cup frozen peaches 
  • 1 tbsp maca
  • 1 tbsp hemp
  • 1 tbsp flax 
  • 1-2 tsp blue agave 
  • 1/2 cup plain greek yogurt 
  • 1 cup coconut water 
  • 1 inch x 1 inch cube of fresh ginger


  1. Stack blender from top of the ingredient list to the bottom and blend together, stopping when necessary to scrape the edges.
  2. Once all ingredients are blended to a thick and creamy texture, pour the smoothie into a bowl.
  3. Top with your favorites!  I used almond and coconut granola, coconut chips, goji berries, and bee pollen.


-If your golden beets are still fresh and raw, you will want to steam or bake them, to then freeze. This will make the veggies less tough on your digestive tract and only takes a few minutes. Simply wash your beets, cut them into individual cubes and either steam with a steamer or in boiling water for a few minutes, or bake in the oven on a silicone mat (or something that won’t cause sticking without oil), and leave until soft. Once cooled, put in a reusable container and place in the freezer for at least 1 hour before making your smoothie bowl.

-When I made this smoothie bowl, it did have more of a chunky texture because of the beets. So, I would recommend blending it on high for a little extra than you would other smoothies.

2 thoughts on “Golden Beet Fall Smoothie Bowl

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