This delicious beetroot, blackberry and chia smoothie bowl recipe is sponsored by Natvia, makers of a stevia-based, non-GMO sweetener that is versatile and easy to use. They have sent me some product and I have created this bright and beautiful bowl for them!
I have seriously developed a thing for blackberries. They are so plump, juicy and have a flavour that’s perfectly balanced between sweetness and tangy-ness. Every time they’re on sale I love to stock up and store the extras in my freezer (tip: to freeze them effectively, spread them out on a big tray lined with baking paper and freeze, then transfer to a zip lock bag once frozen, they won’t all clump together then).
As you probably have noticed by now, especially if you follow me on Instagram, something else I totally love is a veggie-loaded smoothie bowl; I much prefer to create my smoothies with a vegetable-rich base which is rich in nutrients and low in sugar. I thought I’d try something a little different with this blackberry and chia smoothie bowl and use a beetroot base (though I’ve also hidden some greens in there!).
You might think it a bit unusual, but beet is the perfect addition to a smoothie. It has a beautiful colour and natural sweetness, which makes this beet, blackberry and chia smoothie bowl so luscious looking AND delicious! With a generous sprinkle of your favourite crunchy toppings, this is the perfect easy meal. Try it with flaked coconut – it’s divine.
Beet, Blackberry and Chia Smoothie Bowl
Beetroot Blackberry Chia Smoothie Bowl by Nourish Everyday is vegan and free of refined sugars.
- 1 medium beetroot, cooked (120 grams or 1 cup)
- 3/4 cup blackberries, frozen
- 1 handful baby spinach
- 2 tsp chia seeds
- 2 tsp cashew butter
- 1/2 cup almond milk or milk of choice
- 1-2 tsp granulated stevia (I use Nativa)
- 1 scoop vanilla or plain protein powder (optional)
- granola, seeds, nuts, coconut for topping (optional)
Place all of the smoothie ingredients in to a blender and process until smooth and creamy. If you're having trouble getting it all to blend together, add a little extra liquid (either almond milk or water).
Scoop into a bowl and finish off with crunchy toppings of your choice! Enjoy.
*I know that cooking beetroot can be a time consuming process! I often use the little packages of vacuum-packed, pre-cooked beet that you can find in most supermarkets (you can even find organic ones). Just check that all the package contains is beetroot and you’re good to go. Another option is to cook up a huge batch of beets, chop them into chunks and then freeze them for use later. Personally I love using frozen produce in smoothie bowls because you get such a thick, ice-cream like result.
**I’d definitely recommend using (1) frozen beetroot, (2) frozen blackberries, or (3) both frozen, to help get that nice thick smoothie bowl texture in this recipe.