Smoothie bowls are on everyone’s lips at the moment and you can find thousands of recipes on the internet. Instagram is overloaded with gorgeously designed bowls. They look so neat and perfect – almost like a piece of art. My smoothie bowls never quite look as extravagant – frankly I lack the patience, creativity and precision.
So why should I join the hype and upload yet another smoothie bowl recipe (which does look quite lame compared to those Instagram beauties) then? Simply because this bowl became the number one on my list of breakfast ideas in the last couple of weeks. And maybe also because I wanted to share my love for beetroot with you 😀 So be sure to give this a go. Of course you can also enjoy this as a “normal” smoothie out of a glass.
- 1 medium cooked and peeled beetroot
- 1 very ripe banana
- handful of spinach (optional)
- 1/2 – 1 cup oat milk (or milk of choice)
- 1 – 2 tbsp buckwheat
- vanilla pod
- 1 tsp agave nectar (optional)
How it’s done
Put all the ingredients in your high speed blender. Blend on high for about a minute or until the mix is smooth and creamy. You can always add more liquid in case you are not satisfied with the consistency.
Transfer the mixture into a bowl, add your toppings and enjoy. I like to add coconut flakes and spelt oats on top. But really the possibilities for toppings are endless: cocoa nibs, chia seeds, sunflower seeds, unsweetened corn flakes, buckwheat, amaranth pops, …
x Sophie x
We would love to see your creations. Just post them on Instagram with #thevitalsisterscreations