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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


  • 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


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


  • 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!


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