Grab a spoon (yes, a spoon!) and dig into this vibrant and refreshing smoothie bowl. It’s your answer to the 10-minute breakfast and getting in a veggie serving before noon. You can blend in either a raw or cooked beet, with the latter being a better option if you’re using a blender without much horsepower. Granola or muesli is another topping option.
Red Velvet Cheesecake Smoothie Bowl
Ingredients
1/4 cup (60 mL) milk or milk alternative of choice
1/2 cup (125 mL) cottage cheese or vegan cottage cheese alternative
1 small red beetroot, peeled and chopped
3 mint leaves (optional)
2 Tbsp (30 mL) ground flaxseed
1 tsp (5 mL) orange zest
1/4 tsp (1 mL) cinnamon
1/2 cup (125 mL) frozen strawberries
1/2 frozen banana, chopped
1 Tbsp (15 mL) coconut chips
2 Tbsp (30 mL) chopped walnuts
1 Tbsp (15 mL) dark chocolate chips (optional)
1 tsp (5 mL) maple syrup
Nutrition
Per serving:
- calories397
- protein20g
- fat16g
- saturated fat5g
- trans fat0g
- carbohydrates51g
- sugars31g
- fibre11g
- sodium <340mg
Directions
01
Into high-speed blender container, place milk, cottage cheese, beet, mint (if using), flaxseed, orange zest, cinnamon, strawberries, and banana, and blend until smooth and thick. Pour into serving bowl and top with coconut chips, walnuts, and chocolate chips (if using). Drizzle on maple syrup.
Tip: Bowl prep
To keep your thick smoothie from turning into smoothie soup, serve it in a cold bowl. Place your serving bowl in the freezer for 30 minutes or longer before making a smoothie. Also, go for a bowl that’s deeper than it is wide. The smaller surface area means slower melting.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
