Ingredients
Base
½ cup beets (scrubbed and shaved, sliced, or shredded)
2 cups organic blueberries (frozen or fresh)
2 tbsp lime juice (freshly squeezed)
1 ½ cups plant-based milk (unsweetened)
Toppings
½ cup plant-based yogurt (plain, unsweetened)
2 tbsp hemp seeds
2 tbsp flax meal
4 Brazil nuts (chopped)
2 tbsp organic lime zest (zest before you squeeze the juice!)
Directions
1
Add all of the base ingredients to a blender or food processor and blend until creamy.
2
Transfer the base ingredients to two serving bowls.
3
Divide the yogurt between the two bowls and swirl. (This serves two purposes: It makes it look even prettier, and it distributes the creamy yogurt throughout the base.)
4
Divide the toppings between the two smoothie bowls and enjoy!
Chef's Notes
Substitutions
Substitute blueberries with raspberries, blackberries, strawberries, or cranberries.
In place of Brazil nuts try walnuts, almonds, hazelnuts, or pumpkin seeds.
Storage
Store blueberry smoothie bowls in airtight containers in the refrigerator for up to 5 days.
Ingredients
Base
½ cup beets (scrubbed and shaved, sliced, or shredded)
2 cups organic blueberries (frozen or fresh)
2 tbsp lime juice (freshly squeezed)
1 ½ cups plant-based milk (unsweetened)
Toppings
½ cup plant-based yogurt (plain, unsweetened)
2 tbsp hemp seeds
2 tbsp flax meal
4 Brazil nuts (chopped)
2 tbsp organic lime zest (zest before you squeeze the juice!)
