Lately I’ve been hooked on making a protein smoothie every morning. It’s an easy, nourishing way to start the day, and by swapping fruits and greens I keep the flavors interesting. I usually begin with a high-quality gluten-free, vegan vanilla protein powder. Two brands I’ve used and liked are Vega One and PlantFusion. I choose a vanilla powder because it pairs well with nearly any fruit or vegetable—spinach, kale, carrots, apple, cucumber, strawberries, blueberries and banana all work beautifully. The combinations are practically endless, which keeps my breakfasts varied and enjoyable.
A recent discovery that’s become a favorite is pre-roasted, ready-to-eat beets. I picked up a pack at Costco and they’ve been great on salads and in smoothies. Beets bring a rich, earthy sweetness and add depth to the drink, along with vitamins and color. I first saw beets in juice blends and decided to try them in a smoothie—now I often add roasted beets for both flavor and nutrition.
Here’s a simple tip for keeping frozen bananas on hand for smoothies: peel ripe bananas, cut them in half or into chunks, and store them in a resealable freezer bag. That way you always have frozen banana ready to drop into the blender. Frozen banana gives this strawberry beet protein smoothie a creamy texture without the need for ice, and using unsweetened coconut milk keeps the flavor light and dairy-free.
This smoothie is colorful, refreshing and filling—ideal for breakfast, a post-workout boost, or a quick healthy snack. It balances natural sweetness from fruit with the protein and creaminess you want from a morning shake. Below is the straightforward recipe and a few quick tips to customize it to your taste or dietary needs.
strawberry beet protein smoothie
serves 1–2
- 1 cup frozen strawberries
- 2 roasted beets, peeled and cooled
- 1 frozen banana (half or whole for desired creaminess)
- 1 scoop gluten-free vegan vanilla protein powder
- 1/2 cup unsweetened coconut milk
- 1/2 cup water (adjust for thickness)
Place all ingredients in a high-powered blender. Cover and blend on high for about 1–2 minutes, or until the mixture is smooth and creamy. If the smoothie is too thick, add a little more water or coconut milk and blend again. Pour into a glass and enjoy immediately.
Tips and variations:
- For extra greens, add a handful of fresh spinach or a small piece of kale. The vanilla protein powder and fruit mask the flavor of the greens while boosting nutrients.
- If you prefer a sweeter smoothie, add a touch of maple syrup or a Medjool date. For lower sugar, use unsweetened almond or additional water.
- To increase healthy fats, add a tablespoon of nut butter, ground flaxseed, or a quarter avocado. These options also make the smoothie more filling.
- For a colder, frothier texture, use frozen beets or add a few ice cubes, though frozen banana typically makes ice unnecessary.
- If you like a thinner consistency for sipping on the go, increase the water or coconut milk to reach your preferred texture.
This strawberry beet protein smoothie is an easy, nutrient-dense choice that’s adaptable and quick to prepare. Whether you’re aiming for a post-workout recovery drink, a vegan breakfast, or simply a tasty way to get more vegetables, this recipe delivers bright flavor, satisfying texture and a good dose of plant-based protein.