This strawberry beet smoothie bowl is so bright and beautiful you just know it’s packed with all sorts of nutrients. Adding beets to your smoothies is a wonderful way to incorporate them into your diet. Frozen beets work perfectly blended with strawberries and coconut milk in this extra thick and creamy, low-sugar smoothie bowl.
Health Benefits of Beet
Beets are one of the healthiest most nourishing and detoxifying foods you can eat. I eat them often in everything from salads to soups, to smoothies and even desserts. I almost always include a few grated beets in my weekly food prep. My go-to way to prepare beets is to finely grate them to use in salads and smoothies all week. Beets are high in immune-boosting vitamin C, key minerals like potassium and manganese, as well as the B vitamin folate and of course, plenty of fibre.
Thanks to all these wonderful nutrients, beets can help to:
- lower blood pressure
- fight cancer
- detoxify the blood and liver
- strengthen the immune system
- support brain and bone health
Vegetable-Based Smoothie Bowls
Once you add vanilla protein powder, you can usually get away with a completely vegetable-based smoothie bowl but I’ll often toss in some frozen berries for added sweetness. You can check out my post on the best vegetables to add to smoothies for tips on using vegetables beyond spinach and kale in smoothies. My favourite berries for smoothies are blueberries, strawberries and raspberries.
For fruits, berries are quite low in sugar and all contain a range of important antioxidants, vitamins and minerals. I consider them all to be superfoods and try to include them in my diet as often as possible. Tossing them in smoothies is one of the easiest ways to do that, especially outside of fresh berry season.
How to Use Beets in Smoothies
I use beets in smoothies a few different ways. The 3 ways I’ll use them in smoothies, depending on what have on hand are:
- fresh raw grated beet – finely grated beet works best, simple grate a raw beet and straight to the blender or store in the fridge for adding to smoothies and salads.
- cooked fresh chopped beet – if I have cooked, chopped beets on hand in the fridge, I’ll toss those straight in the blender with whatever I’ll I’m adding.
- frozen chopped beet – frozen beet is my favourite way to use beets in smoothies, you can cook them first or freeze them raw, I usually just use raw frozen beet chunks.
Smoothie Bowl Topping Ideas
Where to begin!! You can have so much fun with smoothie bowl toppings! First, I’d head over and check out my post on the best superfoods to add to smoothies, there are some great ideas in there for adding superfoods both into and on top of your smoothies. Next, I like to thing in textures! My favourite texture is crunchy so I like adding things like nuts, seeds, coconut flakes, cacao nibs and cereal. My favourite cereal for smoothie bowls is One Degree Sprouted Brown Rice Cacao Crisps, it’s so good!
Once you’ve got something crunchy on your smoothie bowl, think about combining a few other textures. You can’t go wrong with sliced banana, chopped dates or other dried fruits, fresh or frozen berries. Once you’ve got a few toppings sprinkled on, add a spoonful of your favourite nut or seed butter and dig in with a spoon.
Coconut Strawberry Beet Smoothie Bowl
This strawberry beet smoothie bowl is ultra thick and creamy, perfectly sweet and packed with fibre, antioxidants, protein and tons of vitamins and minerals. Load it up with your favourite smoothie bowl toppings (ahem, 2-ingredient raw granola) and dig in with a spoon!
Smoothie bowls are essential in the warm summer months when the last thing you want to do is use the stovetop or turn on the oven. With the added beet and zucchini in this bowl, this smoothie can easily work as a meal replacement when you just don’t feel like cooking!Print
Coconut Strawberry Beet Smoothie Bowl
- 1 serving (41 g) Vega Performance Protein in Vanilla
- 1 cup (140 g) frozen strawberry pieces
- 3/4 cup (120 g) frozen chopped beets (I use raw but you can steam or boil before freezing if you prefer)
- 3/4 cup (100 g) frozen raw chopped zucchini
- 1/2 cup light coconut milk, plus a little more if needed to blend (substitute water, coconut water or plant-based milk of choice)
- a few drops of liquid stevia (optional)
- Add all ingredients to a high-speed blender and mix until smooth, thick and creamy. Try not to over-mix or leave running in blender as the heat will melt it and it won’t be as thick.
To make this into a drinkable smoothie, add extra liquid until it reaches desired consistency.