Breakfast Smoothie Bowl with Beet + Summer Fruit
A bright, creamy smoothie bowl made with summer fruit, beet, oats, and soy yogurt, topped with toasted almonds for crunch.
Servings: 4
Ingredients
- ¼ cup(s) sliced almonds
- 2 cup(s) frozen mixed berries (or other summer fruits)
- 1 cup(s) cooked beetroot chopped (store-bought cooked or frozen is perfect)
- ½ cup(s) rolled oats
- 1½ cup(s) unsweetened plant-based yogurt (such as soy, almond, or coconut) plus more to serve, optional
- 1-3 tablespoon(s) water or plant milk as needed to blend
- Pinch(es) salt optional
Instructions
- Toast almonds: Toast almonds in a dry skillet over medium heat for 3–5 minutes until golden. Cool.
- Blend: In a blender, combine frozen fruit, beetroot, oats, yogurt, and a splash of water/plant milk. Blend until thick and smooth (add more liquid only as needed).
- Serve: Divide into bowls. Top with toasted almonds (and extra yogurt if you like).
Notes
Make it sweeter: add 1–2 tsp maple syrup if your fruit isn’t sweet.
Storage: Best fresh; fridge up to 24 hours (will thicken).
Nut-free: swap almonds for pumpkin seeds.
Nutrition
Serving: 1 serving (recipe makes 4) | Calories: 182kcal | Carbohydrates: 29g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 39mg | Potassium: 231mg | Fiber: 5g | Sugar: 14g | Vitamin A: 47IU | Vitamin C: 15mg | Calcium: 145mg | Iron: 1mg
Find it online:
https://www.easyveganmealplan.com/recipe/breakfast-smoothie-bowl-with-beet-summer-fruit/