Beet and Berry Smoothie Bowl

The first time I made this smoothie bowl, I accidentally used too much beetroot and ended up with the most shockingly pink bowl I'd ever seen. My roommate walked into the kitchen, eyes wide, asking if I was serving radioactive dessert for breakfast. We both ended up loving it so much that bright pink bowls became our weekend ritual, and now I can't imagine starting a sunny morning without that vibrant color staring back at me.

Last summer, my sister was recovering from surgery and couldn't stomach much food, but she needed proper nutrition. I started making these bowls every morning, experimenting with different berry combinations and toppings until we found the perfect balance. Now whenever she visits, the first thing she asks for is 'that pink bowl,' and it's become our thing—the dish that says welcome home without needing words.

Ingredients

• 1 small cooked beetroot: I've learned that roasting beets beforehand brings out their natural sweetness much better than boiling them
• 1 cup frozen mixed berries: Frozen fruit gives you that thick, ice cream-like texture without needing to add ice
• 1 ripe banana: Use one with plenty of brown spots for maximum sweetness and creaminess
• 1/2 cup unsweetened almond milk: Start with this amount and adjust based on how thick you like your smoothie bowls
• 1/2 cup plain Greek or coconut yogurt: This is what makes it feel indulgent rather than just another blended drink
• 1 tablespoon chia seeds: They add a subtle crunch and help keep you satisfied until lunch
• 1 tablespoon maple syrup: Taste your blend first—the beetroot and banana might make this unnecessary
• 1/2 cup granola: I make my own with old-fashioned oats and maple syrup to control the sweetness
• 1/2 cup fresh berries: Whatever looks best at the market will work beautifully here
• 1 kiwi, sliced: The bright green against the pink is just too pretty to skip
• 1 tablespoon pumpkin seeds: Toast them lightly in a dry pan for an irresistible nutty flavor
• Fresh mint leaves: Even if you think you don't like mint in food, try it once—it wakes everything up

Instructions

Blend your base:

Start by adding your liquids to the blender first, then pile in the beetroot, frozen berries, banana, yogurt, chia seeds, and sweetener if using. Blend on high for at least 60 seconds, stopping to scrape down the sides and break up any frozen chunks. The mixture should be thick enough to hold a spoon upright.

Check your consistency:

This is where most people go wrong—you want it thicker than a regular smoothie, almost like soft serve. If it's too thin, add a few more frozen berries or a couple ice cubes and blend again.

Pour and prepare:

Divide between two bowls, using a spatula to get every last drop. The vibrant color at this stage is absolutely stunning, so take a moment to appreciate it before adding toppings.

Arrange your toppings:

This is where you can make it your own. I like to work in sections—granola in one area, fresh berries in another, kiwi slices arranged like a fan, and seeds sprinkled across the top. It looks restaurant-quality but takes maybe 90 seconds.

Serve immediately:

Smoothie bowls wait for no one. The texture is best right away, before the frozen fruit starts to melt and the toppings get soggy from the moisture below.

Save

My grandmother was notoriously skeptical of anything she called 'modern food,' but when she saw me making these bowls, she was intrigued. I watched her take that first tentative spoonful, saw her eyes widen in surprise, and then proceed to eat the entire bowl while asking me about the nutritional benefits of beets. She started calling it her 'beauty breakfast' and requested it every Sunday morning until she passed. Now whenever I make it, I think of her and smile.

Making It Your Own

The beauty of this recipe is how forgiving it is. I've made it with whatever berries were on sale, swapped the granola for homemade buckwheat clusters when I was feeling ambitious, and even used silken tofu in place of yogurt when my dairy-free friend visited. Each version brings something slightly different to the table, but that vibrant pink bowl always delivers joy.

Texture Secrets

The difference between a good smoothie bowl and a great one comes down to texture. You want the base to be thick and creamy, almost like soft serve ice cream, with toppings that provide contrast—crunchy granola, juicy fresh berries, creamy yogurt dollops if you're feeling fancy. I learned this the hard way after serving my brother a bowl that was basically soup, and he diplomatically suggested maybe next time I could make it thicker. Now I never add more liquid than absolutely necessary.

Perfect Presentation

Instagram has made us all obsessed with how our food looks, but there's something genuinely satisfying about eating something beautiful. I've found that taking those extra thirty seconds to arrange toppings thoughtfully makes the whole experience feel more special, like you're treating yourself to something you'd order at a trendy café. Plus, when food looks this good, you naturally slow down and enjoy it more.

• Work in small sections rather than sprinkling toppings randomly across the whole bowl
• Use contrasting colors—green kiwi against the pink base creates that wow factor
• Keep fresh herbs like mint near the top rather than burying them underneath other toppings

Save

Some mornings call for a grab-and-go breakfast, but other mornings deserve to be savored. This smoothie bowl is my reminder that how we feed ourselves matters as much as what we feed ourselves.

Recipe Questions & Answers

→ Can I use raw beetroot instead of cooked?

Yes, but raw beetroot has a stronger earthy flavor and tougher texture. For best results, peel and grate raw beetroot before blending, or steam it for 10-15 minutes to soften. Pre-cooked beets blend more smoothly and taste milder.

→ How can I make this bowl higher in protein?

Add a scoop of vanilla or unflavored protein powder to the blender, or use Greek yogurt instead of coconut yogurt for an extra protein boost. Hemp seeds, nut butters, or silken tofu also work well as protein additions.

→ Can I prepare this the night before?

The smoothie base can be blended ahead and stored in an airtight container in the refrigerator for up to 24 hours. However, add toppings just before serving to keep granola crunchy and fresh fruit vibrant. Give the base a quick stir before assembling.

→ What milk alternatives work best?

Unsweetened almond milk provides a neutral flavor that lets the berries shine. Oat milk adds creaminess, soy milk offers extra protein, and coconut milk creates a richer, tropical twist. Choose based on your dietary needs and flavor preferences.

→ How can I adjust the sweetness?

Ripe banana naturally sweetens the bowl, but taste after blending and add maple syrup or honey one teaspoon at a time if needed. Using very sweet berries like strawberries may reduce or eliminate the need for added sweetener.

→ What other toppings work well?

Try sliced bananas, cacao nibs, chopped nuts like almonds or walnuts, hemp hearts, goji berries, or a drizzle of almond butter. Seasonal fruits like mango, peaches, or pomegranate seeds add variety and color.