Would you just look at the colour of this baby! Serve this up to someone who suffers from the age-old misconception that all healthy food is dull and I think you'll change their minds. Remembering to bake up some beetroot the night before is definitely the hardest part of this breakfast bowl, but it's so worth it every now and then when enthusiasm strikes! In saying that, I have made a banana beet smoothie bowl using grated raw beetroot before, and it turned out wonderfully and a gorgeous bright lighter pink colour (see the final photo on this post). Also, it's totally up to you how much liquid you add to the mix. Depending on how much you add you'll end up with either banana beet ice cream or a banana beet smoothie - both delicious and super beautiful.

What you need:

5 frozen bananas
Half of a small baked beetroot (I cut my beet in half, wrapped it in foil, and baked it at 200 degrees celcius for about 45 minutes)
1 tsp cinnamon
Liquid of choice - water, almond mylk, coconut water etc - in the amount of your choice (for ice cream, just a splash)

What you need to do:

Blend the banana until they start to turn creamy, add in the cinnamon, the beetroot and the liquid, and blend until fully combined! Transfer to your bowl/glass/jar, top with whatever you please, and consume! Easy peasy.