Meatless Monday’s: Raspberry & Flaxseeds Smoothie Bowl
Sometimes breakfast feels like it needs a wake-up call of its own—and that’s where this Raspberry & Flaxseeds Smoothie Bowl shines. Imagine a vibrant pink swirl of frozen raspberries blended with earthy beetroot juice, grounded by the subtle nuttiness of flaxseeds that also bring a naturally thick, spoonable texture. It’s sweet, tangy, and slightly tart all at once, giving your morning tastebuds the kind of jolt a cup of coffee can’t quite compete with.
But it’s not just about flavor. This bowl is loaded with omega-3s from flaxseeds, antioxidants from raspberries, and gut-loving probiotics from yogurt (or your favorite plant-based alternative). Topped with raw cacao nibs for a delicate crunch, every bite feels equal parts indulgent and energizing. If you’re looking for a breakfast that balances nourishment with a little flair, this is your bowl.
Raspberry & Flaxseeds Smoothie Bowl
Ingredient List
3 tbsp. flaxseeds
½ cup (100ml) water
1 cup raspberries, frozen
3 heaped tbsp. (50ml) beetroot juice
2 tbsp. natural yogurt (or plant-based alternative)
1 tsp. raw cacao nibs
Directions
Boil the water in the kettle.
Place the flaxseeds in a small pot and add in the water. Cook for around 5 minutes, until the water turns sticky. Remove from heat and let cool slightly.
Place the raspberries and beetroot juice in a blender and blend until smooth. Add in the flaxseeds and blend again until creamy.
Transfer the smoothie into a bowl and top with yogurt and cacao nibs. Serve immediately.
Makes 1 serving.
Nutrition Facts
Calories per serving: 240
Fats per serving: 13 grams
Protein per serving: 8 grams
Carbohydrates per serving: 28 grams
This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.
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