If you’ve never heard of smoothie bowls, they’re basically a thicker version of the kind you’d serve in a glass and sip through a straw. Then you add toppings for texture and a nutritional boost. Here, the strong, lovable flavor of raspberries mellows out the beets—and gives you an incredible dose of phytonutrients. Don’t skip the topping at the end; it gives the dish great crunch and makes it feel substantial. Enjoy this tasty dessert and more in my cookbook Sneaky Blends.
¾ cup Raspberry-Beet Base Blend
½ cup no-sugar-added pomegranate juice (or freshly squeezed orange juice)
2 teaspoons raw honey
1 cup plain low-fat Greek yogurt
½ cup frozen blueberries
3 teaspoons chia seeds, divided
3 tablespoons rolled oats (gluten free)
1 tablespoon slivered unsalted almonds
Pinch of ground cinnamon
Puree the blend, juice, honey, yogurt, blueberries, and 2 teaspoons of the chia seeds until smooth. In a small bowl combine the oats, almonds, cinnamon, and the remaining teaspoon of chia seeds. Pour the smoothie into 2 bowls, top each with half of the oat mixture, and serve.
Nutrition facts (per serving): 224 calories; 6 g fat; 31 mg sodium; 42 g carbs; 10 g fiber; 25 g sugar; 7 g protein