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September 7, 2021 <600 calories/serving

Raspberry Almond Beet Smoothie Bowl

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Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Breakfast
Servings: 6 (click to scale)

Ingredients

  • 1 pound fresh red beets
  • 2 quarts water
  • 14 oz fresh bananas 3 inch pieces
  • 14 oz frozen raspberries
  • 6 oz frozen blueberries
  • 5 oz fresh baby spinach
  • 1 oz flax seeds whole
  • 1 1/4 cup plain soy milk unsweetened
  • 1/4 cup agave nectar
  • 1 Tbsp pure vanilla extract
  • 1/3 cup fresh lemon juice
  • 6 oz fresh blueberries
  • 6 oz fresh pomegranate seeds
  • 1/3 cup cacao nibs
  • 1/3 cup sliced almonds toasted

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

Instructions

  • Wash all produce before using. Place beets in a steamer basket over a pot of boiling water and cover. Steam for 20 minutes or until tender. Remove and cool. Peel and cube. Reserve in cooler. Peel and place bananas in freezer overnight.
  • Place all ingredients, including banana and beets into a high-speed blender. Process until smooth, scraping down sides as needed.
  • To assemble: Place 12 ounces of smoothie base into a bowl. Top with 1 ounce each of sliced banana, blueberries, pomegranate seeds, and 1 tablespoon each of sliced almonds and cacao nibs. Serve immediately.

Nutrition

Calories: 379kcal | Carbohydrates: 65g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Sodium: 112mg | Fiber: 13g
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Categories: <600 calories/serving

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