Save One morning, my blender was already out from making smoothies when I spotted a roasted beetroot in the fridge, left over from dinner prep. On impulse, I tossed it in with some frozen berries and yogurt, curious if the earthy sweetness would work. It did, but what surprised me most was how that deep magenta color made me actually want to eat breakfast instead of rushing through it. Now I make these bowls whenever I need to feel like I'm doing something good for myself, even on the chaotic mornings.
I brought this to a friend's place for a casual brunch, and she was genuinely shocked that something so visually striking took less time to assemble than brewing coffee. By the end of breakfast, she was already asking if I'd make it again the next time we hung out, and now she's the one sending me photos of her versions with different topping combinations.
Ingredients
- Cooked beetroot (about 80 g): The earthiness balances the berries' sweetness and creates that jewel-toned color—roast it yourself if you have time, but pre-cooked from the store saves precious minutes.
- Frozen mixed berries (1 cup): Frozen works better than fresh here because they blend into a creamy base while keeping everything cold and thick enough to eat with a spoon.
- Ripe banana (1 whole): This does the heavy lifting for creaminess and natural sweetness, so don't skip it even if you're adding maple syrup.
- Unsweetened almond milk (1/2 cup): The ratio matters—too much liquid and you'll have a drink instead of a bowl, so start here and adjust only if needed.
- Greek yogurt or coconut yogurt (1/2 cup): This is what makes it a bowl rather than a smoothie; pick whichever aligns with your diet, and the texture will be equally creamy.
- Chia seeds (1 tablespoon): They add fiber and a subtle nuttiness, plus they absorb liquid so the bowl stays thick as you eat.
- Maple syrup or honey (1 tablespoon, optional): Taste as you blend—depending on your berries' sweetness, you might not need any at all.
- Granola (1/2 cup): The crunch is essential for texture contrast, so don't hold back, and use a certified gluten-free brand if that matters to you.
- Assorted fresh berries (1/2 cup): Raspberries, blueberries, and strawberries add brightness and visual appeal on top.
- Kiwi (1, sliced): The tanginess cuts through the richness beautifully, and those little seeds add unexpected crunch.
- Pumpkin seeds (1 tablespoon): A nod to nutritional value and a subtle earthiness that echoes the beetroot underneath.
- Shredded coconut (1 tablespoon): Optional, but it adds tropical warmth and a delicate sweetness that feels a bit indulgent.
- Fresh mint leaves (optional): A handful scattered on top gives the whole thing a spa-like freshness that makes you feel calm while eating.
Instructions
- Gather everything in one spot:
- Peel your beetroot, chop it into rough pieces, and have the banana, yogurt, and milk ready—this sets you up for smooth blending without stops and starts.
- Blend the base:
- Add all smoothie ingredients to your blender in the order listed, then blend on high until completely smooth and creamy, scraping down the sides if you see streaks of unmixed fruit. If it feels too thick, add a splash more milk, but remember you want something you can eat with a spoon, not drink.
- Divide evenly:
- Pour the magenta mixture into two bowls, filling each about three-quarters full so you have room for toppings without overflow.
- Build your layers:
- Start with granola as your base layer (it won't get soggy if it sits on the smoothie), then arrange fresh berries, kiwi slices, pumpkin seeds, coconut, and mint in clusters around the bowl—think of it like a canvas where each element should be visible and inviting.
- Serve right away:
- Eat it immediately while the granola is still crunchy and the smoothie is at its most vibrant, though even sitting for a few minutes in the fridge won't hurt if you're not quite ready.
Save There's something almost meditative about arranging the toppings on these bowls, turning breakfast into a moment where you're not multitasking or rushing. It's one of those small rituals that reminds you that feeding yourself well is worth the five extra minutes.
Why This Combo Works
Beetroot and berries seem like an unusual pairing until you realize they're actually flavor cousins—both slightly earthy, both naturally sweet, both packed with antioxidants. The berries brighten what could otherwise feel heavy, while the beetroot adds depth and that gorgeous color that makes you feel like you're eating something intentional and nourishing.
Customizing Your Bowl
This recipe is forgiving in the best way. Swap the almond milk for oat, soy, or even regular cow's milk depending on what you have and what your body prefers—I've made it every which way and never had a failure. Seasonal fruit works beautifully too; in summer I add fresh peaches or mango, and in winter pomegranate seeds feel festive and provide a nice burst of tartness.
Storage and Make-Ahead Tips
You can blend the base the night before and keep it covered in the fridge for up to 24 hours, though it will darken slightly as the beetroot oxidizes—it still tastes just as good, just less Instagram-worthy. Don't top with granola until you're ready to eat, or it will absorb moisture and lose its crunch, but everything else can be prepped and ready to arrange in the morning.
- For a protein boost on busy mornings, stir a scoop of vanilla or unflavored protein powder into the blended base before dividing into bowls.
- If you're making this for meal prep, keep the smoothie base in a glass jar and top fresh each time you eat it throughout the week.
- Leftover cooked beetroots will keep in the fridge for up to five days, so you can batch-make these bowls without daily prep stress.
Save This bowl has become my answer to the question of what to eat when I need both nourishment and a gentle reminder that I deserve something beautiful. It's simple enough for any day, special enough to feel like a treat.
Cooking Questions
- → Can I use raw beetroot instead of cooked?
Cooked beetroot works best as it blends smoothly and has a sweeter, milder flavor. Raw beetroot can be earthy and slightly bitter, plus it requires more blending power. If using raw, steam or roast it first for 15-20 minutes until tender.
- → How can I make this bowl higher in protein?
Add a scoop of vanilla or unflavored protein powder to the blender. Greek yogurt already provides about 7g of protein per serving, but protein powder can easily bump this up to 20g. You can also top with hemp hearts or additional nuts and seeds.
- → Can I prepare this ahead of time?
The smoothie base can be blended the night before and stored in an airtight container in the refrigerator. Give it a quick stir before serving. However, add the toppings just before eating to keep them crunchy and fresh. The base may thicken overnight—simply stir in a splash of milk to reach desired consistency.
- → What milk alternatives work well in this blend?
Unsweetened almond milk creates a light, nutty base. Oat milk adds creaminess and mild sweetness. Soy milk offers extra protein. Coconut milk makes it richer and more tropical. Cashew milk blends very smoothly. Even dairy milk works if you're not avoiding it.
- → How do I adjust the sweetness level?
The ripe banana provides natural sweetness, but taste your blended base before adding maple syrup or honey. If your berries are particularly tart, add sweetener one teaspoon at a time. For a completely sugar-free version, skip the sweetener entirely—the banana usually makes it sweet enough.
- → What other toppings can I use?
Sliced banana, hemp hearts, cacao nibs, nut butter drizzle, sliced almonds, walnuts, goji berries, pomegranate seeds, diced mango, sliced peaches, toasted coconut flakes, flax seeds, or even dark chocolate shavings all work beautifully.