This was my first attempt at a smoothie bowl and it was a winner. I made it two mornings in a row and again the next week with a modified recipe.
Smoothies are great on the go, but if you have time to eat at home the smoothie bowl is the way to go because you can add toppings with different textures, it will be more satisfying and might make you feel fuller.
The fresh basil along with the vibrant red strawberries and beets in this one is such a delicious combination.
I topped mine with banana, nectarines, coconut chips and dark chocolate covered almonds from vitacost.
I also included some romaine lettuce which has a mild taste but a ton of nutrition. You won’t even know it’s there!
I prefer using roasted beets, but you can use raw, boiled or steamed as well.
I use the nutribullet for my smoothies which has been amazing. It blends and extracts pretty much any food. I’ve tried both the 600W and the 900W one, and they both work great. I definitely recommend it if you’re in the market for a blender/smoothie maker.
And after! A stunning color creation.
Just top and eat!
Strawberry Basil and Roasted Beet Smoothie Bowl Recipe
5 frozen strawberries
4 basil leaves
1/4 – 1/2 cup chopped roasted beets
3/4 cup romaine lettuce
3/4 cup honey greek yogurt
1 tsp maca powder (optional)
1 tsp ground flax seeds (optional)
1 tsp chia seeds (optional)
1/4 almond milk or less, as needed
dark chocolate almonds, chopped
half banana, sliced
half nectarine, cubed
Blend all of the smoothie ingredients except for the milk until smooth (I use a nutribullet).
For a thinner consistency add milk as needed and blend again.
Pour over a bowl and top with the rest of the ingredients.
To make it a smoothie for drinking:
Add half banana, and 1/4 – 1/2 cup of milk of choice before blending.