There is something super satisfying about knowing that you're giving your body a hit of veggies at breakfast time whilst still feeling like you're indulging in something sweet and satisfying. The beetroot and zucchini in this smoothie bowl and hidden perfectly behind the sweetness of the banana and the berries. Add some crunchy toppings like granola, coconut, cacao nibs and you have yourself a pretty special breakfast.
2 large ripe bananas, chopped and frozen
1½ cups frozen raspberries (or you could use strawberries, blueberries or mixed berries)
½ medium raw beetroot, peeled and chopped*
1 medium zucchini, chopped
1-1½ cups water (or you could use coconut water, coconut milk or almond milk if you prefer)
1-2 medjool dates, pitted (optional)
* I have a high powered blender which can easily blend raw beetroot but if yours is lacking in the power department you might want to steam or roast your beetroot first, peel it and then allow it to cool, before blending it.
If you're not sure about beetroot in a smoothie (or you think you're kids will protest) perhaps start with just a quarter of a beetroot and work up from there.
Add 1 cup of water to your blender followed by the zucchini and beetroot then the frozen banana, raspberries and dates (if using).
Blend until smooth and creamy, adding a little bit more water if necessary. I like my smoothie bowls really thick (more like ice cream).
Top with any toppings you like - we used cacao nibs, toasted coconut, buckinis, extra berries and a spoonful of natural peanut butter. Granola would be a great choice too.