Berry Beet Smoothie Bowl Recipe

7 ingredients · 10 minutes · 2 servings

Ordinarily, I scoop up my smoothies on the go and see no reason why I should trade that for a bowl and spoon when I am constantly on the go. However, I tried this Berry Beet smoothie bowl on a lazy Thursday yesterday and I can see the benefits of slowing down with a spoon and digging into this goodness. With just a few ingredients mixed; beet, frozen mango, frozen raspberries, pitted dates, Schisandra berry powder, and unsweetened almond milk, voila! You now have a beautiful meal in a bowl. I thought you should know, I felt inclined to top it with cacao nibs. This smoothie bowl is definitely a taste of heaven!

• 1 Beet (medium, peeled and diced)
• 165 grams Frozen Mango
• 140 grams Frozen Raspberries
• 9 grams Pitted Dates
• 1 gram Schisandra Berry Powder
• 240 milliliters Unsweetened Almond Milk
• Sprinkle of Cacao Nibs

Directions:

1. In your blender or food processor, combine the beet, frozen mango, frozen raspberries, dates, schisandra berry powder and milk. Blend until smooth and thick.

2. Transfer to a bowl and add toppings. Enjoy!

Notes

• Topping Ideas
• Blueberries, raspberries, strawberries, mango, chia seeds, bee pollen, cacao nibs from The Koko Samoa or shredded coconut.
• No Schisandra Berry Powder
• Leave it out, or use acai powder instead.