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Raspberry Beet Smoothie Bowl

This smoothie bowl comes from "Run Fast. Cook Fast. Eat Slow." It's super-easy and super-delicious, and unlike typical smoothies, it holds up well overnight and is just as enjoyable the second day as the first. Our version utilizes plant-based yogurt to keep the recipe vegan.
Prep Time15 mins
Cook Time25 mins
Course: Breakfast, Brunch, Snack
Cuisine: American, Vegan
Keyword: beets, gluten-free, oats, raspberry, smoothie, sugar-free
Servings: 2
Calories: 397kcal

Ingredients

  • 1 cup frozen raspberries heaping
  • 1 medium beet cooked and peeled
  • 1 cup plain, non-dairy yogurt
  • 1 tbsp almond butter
  • 3 dates pitted
  • 1/2 cup rolled oats gluten-free

Toppings

  • 1 kiwi sliced
  • 1 tbsp chia seeds
  • 1 tbp unsweetened coconut flakes

Instructions

  • Do ahead: steam beets. Cut unpeeled raw beets into quarters and place in a steamer basket over a small pot with boiling water (the water shouldn't touch the basket). Cover and simmer on low for 20-25 minutes. Cool and peel the beets; they can be stored in the fridge for a few days.
  • Blend all of your ingredients together (except the oats and your toppings) until smooth.
  • Stir in the oats and let sit for 15 minutes.
  • Divide between two bowls (or one bowl and one container with a lid to store in the fridge) and sprinkle your favorite toppings on top. Enjoy!

Notes

This recipe comes from one of our favorite cookbooks, "Run Fast. Cook Fast. Eat Slow." Enjoy!