Vegan, raw beet berry smoothie bowls.
I mentioned that when I was out in LA a few weeks ago.
Where I ate my fair share of beet berry smoothie bowls.
And I’m still doing a lot of that.
This one though is inspired less by my California daydreams.
And more by what’s growing in my own backyard.
Last year around this time my garden beds weren’t even built. We were still kind of unpacking boxes, scrambling around, getting acclimated and settling in from our big cross country move. And I don’t think I even planted anything until late May. But this year my spring garden is in, and it’s been consistently warm here for almost two months. Which feels so luxurious when you’re from the east coast. Another notch on my, things I love about St. Louis list.
Spring gardens produce such nourishing foods. A collision of fragile greens and hearty root vegetables. In my beds right now, amongst other things, is kale, beets and my favorite perennial herb, lemon thyme. The perfect ingredients for berry smoothie bowls. If you’ve never had or smelled lemon thyme please try to make that a priority.
It’s the most magical herb, with both sweet and savory applications. Gardening brings me so much joy. It’s a time for me to slow down, focus on a single task, and listen to the birds with the dirt under my feet. Growing your own food is empowering. And meditative. The time I spend out there brings me closer to finding inner peace. If that even is a thing. Do you have a garden? Big or small, even a windowsill herb box counts.
I hope everyone had a beautiful weekend. I’m headed out to celebrate the earth with the rest of my city at one of my favorite places in the world. This post is sponsored by Silk in part to celebrate Earth Month! Thanks for supporting the brands that make it possible to bring you free, quality content each week. For updates, discounts, offers and more sign-up for Silk’s newsletter here.
- 1 cup frozen or fresh berries
- 1/2 cup raw red beets, diced small {approximately 1 medium sized beet}
- 1 banana
- 1/4 cup ground flax
- 2 handfuls greens {baby kale or baby spinach}
- 1/2 cup unsweetened almond milk
- Blend all of the ingredients until smooth.
- Top with additional garnishes.
This post is sponsored by Silk; all opinions are my own.
Libby says
I recently went on a rant about how smoothie bowls are just a super inconvenient way to ingest a smoothie and everyone should just start calling them what they really are: cold breakfast soup. And how I’ll never eat one blah blah blah blah. Except today out of the blue something in me shifted and I really want to try a smoothie bowl. I always end up eating my words… slurping my words?
Sherrie says
Haha, well I hope you start here with this one, xx!
Liz @ Floating Kitchen says
Oh I love lemon thyme. It’s so fragrant and intoxicating. Also, chocolate mint. I learned about that one a couple years ago from a neighbor who had a large patio garden. I haven’t planted anything yet this year. I need to start soon (although we still had snow up until 2 weeks ago – eeek!). This bowl is incredibly gorgeous! Looks like a fabulous start to any day.
Lily | Kale & Caramel says
These are just exquisite. Must make asap, like tomorrow morning! Also, so weird – I just texted my herb farmer to ask him to bring lemon thyme to the market for me tomorrow! How crazy is that? The universe conspires!
Sherrie says
Lemon thyme is my spirit animal.
Karen @ Seasonal Cravings says
This is so beautiful. Hard to believe it’s healthy too!
Ana @ The Awesome Green says
I can’t get enough of pink smoothie bowls, and yours looks amazing! I’ll make this soon with 1 tbsp almond butter for a healthy fat kick. Your photos – love.
Sherrie says
I totally approve!
Brian @ A Thought For Food says
Hello beautiful colors! Can’t think of a better way to start the day!
Kristi says
This looks beautiful and I will be making it for breakfast tomorrow! Thank you, Sherrie!
todd wagner says
I could listen to you describe these smoothie bowls all day. Perfection!
Cindy says
We don’t grow a ton of food in our little backyard garden (though we have tomato, tomatillo, and pepper plans this year!) but we have a ton of flowers, herbs, and even some hops. I love lemon thyme, our little plant has taken off! I also love lemon balm. These smoothie bowls look delicious, Sherrie!
Sarah @ SnixyKitchen says
I also love rubbing a bit of lemon thyme between my fingers and giving it a whiff. And then putting it in all the things. These berry smoothie bowls make me super jelly of your garden! Next year will be the year we put in beds in our backyard! Mark my words.
Molly says
I love the color of this smoothie bowl!
Robyn says
I love the idea of lemon thyme added to a smoothie bowl! I love it. And I’ve totally learned what buckwheat groats are from your Insta, lol! l love your stuff my friend. xo
Kaitlynn Walker says
Do you add the beet raw or do you cook it?
Sherrie says
Hey Kaitlynn – the beets are raw!
Eden Passante says
I love the color of this smoothie! I bet it tastes even better than it looks!
Amelia Topoulos says
I would love to make this recipe, but I have never used beets before. Are they raw, frozen, canned?
Sherrie says
Hi Amelia – the beets are raw!
Giselle says
Can you use canned beets??
Sherrie says
Hi Giselle – you can use canned beets. But since they are cooked they will have a higher water content so you might need to use less almond milk.