BEET BERRY BOWL
The Beet Berry Bowl is a strikingly colourful and nourishing breakfast that combines earthy beetroot with antioxidant-rich blueberries, creamy yoghurt and protein powder. A vibrant blend of nutrients supports heart health, enhances energy and promotes digestion, making this bowl a nutritious way to energise your morning. With a spoonable, thick texture and impressive visual appeal, it’s ideal for both post-workout recovery and busy weekdays. Quick to prepare with simple ingredients, it feels indulgent yet wholesome, providing essential vitamins, antioxidants, protein and fibre in every bright spoonful.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
No-Cook
OCCASION/HOLIDAY
Spring, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Kid Friendly, Low/No Sugar, Quick & Easy, Vegetarian, Wheat/Gluten‑Free
DISH TYPE
Energy Bars
INGREDIENTS
There are the following ingredients fro Beet Berry Bowl:
- 1/4 cup cooked beetroot, cubed
- 1/4 cup blueberries
- 1/2 scoop vanilla protein powder
- 2 tablespoons plain yoghurt
- 100 millilitres water
FULL NUTRITIONAL INFORMATION
- Calories: 141.7 kcal
- Fat: 2.4 g
- Saturated Fat: 0.9 g
- Carbohydrate: 16.5 g
- Sugar: 12.4 g
- Sodium: 209.9 mg
- Fiber: 3.3 g
- Protein: 14.4 g
- Cholesterol: 4 mg
- Calcium: 87.8 mg
- Iron: 3.1 mg
- Potassium: 396.4 mg
PREPARATION
These steps are followed for the preparation of Beet Berry Bowl:
- Combine Ingredients: Place beetroot, blueberries, yoghurt, protein powder and water in a blender.
- Blend Until Smooth: Process until creamy and velvety, add water gradually for desired thickness.
- Serve Immediately: Transfer into a bowl and smooth the surface.
- Top (Optional): Add extra blueberries, shaved beet chips, chia seeds or a drizzle of honey for texture and flair.
- Enjoy Fresh: Consume straight away to preserve vibrancy and nutrients.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
- For Thicker Consistency: Use frozen blueberries or chilled beetroot to achieve a cool and thick texture.
- Prevent Clumping: Blend water with yoghurt and protein first to prevent powder clumping.
- For A smoother Blend: Peel beetroot before cooking for a smoother blend and avoid staining.
- To Remove Beetroot: Rinse the blender immediately to remove beetroot residue easily.
VARIATIONS
- Vegan Option: Use a plant-based yoghurt and protein powder.
- Extra Antioxidants: Add 1 teaspoon chia or flaxseed.
- Sweetened Swap: Use a handful of raspberries instead of blueberries for tanginess.
- Rich Texture: Stir in a tablespoon of almond butter after blending.
- Low-Carb Modification: Reduce beetroot to 2 tablespoons and add cucumber for volume.
PREPPING AND STORAGE
- Prepping: Cook or bake beetroot in advance; cube and freeze in portions with blueberries.
- Storage: Best eaten fresh. It can be stored for up to 12 hours in a sealed container in the fridge. Stir it before eating.
- Freezing: Blend and freeze the mixture in individual servings for up to one week. Thaw overnight in the fridge and stir to restore texture.