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Beet and Pomegranate Smoothie Bowl

Raw beet blended with spinach, orange juice, pomegranate seeds and coconut yogurt into a deep red breakfast bowl, topped with buckwheat groats and orange slices.

1 serving · 10 min · breakfast · vegan

Ingredients

  • 1 beet, large, peeled and chopped
  • ½ cup spinach
  • 3 tablespoon pomegranate seeds
  • ½ cup water
  • ¼ cup orange juice, from 1 orange
  • 1 tablespoon agave nectar
  • ½ cup coconut yogurt
  • 1 teaspoon wheatgrass powder
  • 2 teaspoon buckwheat groats
  • ¼ orange, cut into 2 round slices, halved

Method

  1. Put the beet in a blender with the spinach, 2 tablespoons of the pomegranate seeds, and half the water. Blend until smooth.
  2. Add the rest of the water, the orange juice, agave nectar, 1/3 cup of the yogurt, and the wheatgrass powder to the blender. Blend again.
  3. Pour the smoothie into a serving bowl and chill for an hour or so, if you have time.
  4. Drizzle the remaining yogurt over the smoothie. Sprinkle with the groats and decorate with the orange slices and remaining seeds.

Notes

Raspberries stand in for the pomegranate seeds out of season.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.