Beets—hailed in Ayurvedic medicine for their liver-cleansing properties—star in this gorgeous crimson smoothie bowl. Topping it off with antioxidant-rich raspberries, pomegranate seeds, and cacao nibs packs in even more nutrients.
Beet-Ginger Smoothie Bowl
Yield: 1 serving
Total Time: 5 minutes
For the smoothie bowl 1 raw or cooked beet, peeled and roughly chopped 1 tablespoon grated ginger 1/4 cup frozen pineapple, cubed 1/4 cup blueberries 1 cup coconut water
For the topping Small handful of raspberries (fresh or frozen) 1/4 cup pomegranate seeds 1 teaspoon bee pollen 2 teaspoons cacao nibs 2 teaspoons chia seeds
Place all the ingredients for the smoothie bowl together in a high-speed blender and blend on high until smooth. Pour into a bowl and top with raspberries, pomegranate seeds, bee pollen, cacao nibs, and chia seeds.