| 12 | 10 | 396 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 1 |
| 1/2 cup | Spinach |
| 1/2 avocado(s) | Avocado (chopped) |
| 1/2 cup | Frozen blueberries |
| 1/2 cup | Frozen strawberry (or raspberries) |
| 4 cube(s) | Ice cubes |
| 3/4 cup | coconut milk |
| 1 tbsp | Chia seeds, ground |
| 1/2 tsp | Cinnamon |
| 1 tsp | Vanilla extract, pure |
| 1 tbsp | Coconut flakes, unsweetened (for topping) |
| 5 medium | Strawberries (sliced, for topping) |
| 1/4 tsp | Chia seeds, ground (for topping) |
1. Prep your beet, and while you are doing that, soak your beets in warm water.
2. Add your chopped beet, soaked and drained date(s), and the remaining smoothie bowl ingredients to a high-speed blender and blend until smooth and fully incorporated.
3. Serve immediately in a bowl with toppings.
Quick Tips:
For a nut-free option use coconut milk instead of almond milk.
Nutritional Highlights:
Beets
Studies have shown that beets can significantly lower blood pressure by up to 4–10 mmHg over a period of only a few hours. Beets also contain pigments called betalains, which may potentially possess a number of anti-inflammatory properties.
