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Beetroot and Jersey Cream Smoothie Bowl
A vibrant, nutritious breakfast bowl featuring roasted Jersey beetroot blended with creamy Jersey yogurt, topped with seasonal nuts and honey.
Prep Time
10 minutes
Total Time
15 minutes
Calories
875
Level
Easy
Yields
2 servings
Cost
£1.77
Cuisine:
Main Ingredient:
Cooking Style:
Dietary:
Mood:
Ingredients
Servings
2
30gWalnuts(chopped)
£0.60
2mediumBeetroot(roasted and peeled)
£0.70
1largeBanana(frozen)
£0.25
200gJersey yogurt
£1.20
1tbspChia seeds
£0.15
2tbspHoney(local if possible)
£0.35
100mlJersey milk
£0.30
Total Cost
£3.55
£1.77 per serving
The Method
- 1
Roast the beetroot at 200°C for 45 minutes until tender, then peel and cool.
- 2
In a blender, combine the roasted beetroot, Jersey yogurt, Jersey milk, frozen banana, and 1 tbsp honey.
- 3
Blend until completely smooth and creamy.
- 4
Pour into bowls and top with chopped walnuts, chia seeds, and drizzle with remaining honey.
- 5
Serve immediately while cold and fresh.
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My Notes
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Nutrition Information
Nutrition per serving (338g)
875 kcal / 3661 kJ
Carbs
89g
34% of RDA
Fat
49g
70% of RDA
Protein
32g
64% of RDA
Detailed Breakdown
Fibre
16 g
53% of RDA
Sugar
62 g
69% of RDA
Sodium
210 mg
9% of RDA
Saturated Fat
23 g
115% of RDA
Chef's Tips
Roast beetroot in advance and store in the fridge for quick morning prep
Add a handful of spinach for extra nutrients without affecting the taste
Top with fresh berries when in season
Cooking Equipment
Blender
Baking tray
Wine Pairings
No wine pairing suggestions available for this recipe.
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