Hibiscus Cherry Smoothie Bowl

Makes 2 Servings
serve with:
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  • 1 small beet
  • 3 frozen bananas
  • 1 cup of frozen cherries
  • ½ cup (75g) frozen blueberries
  • 3 soaked dates
  • 8.8 ounces (250g) jar of wild Hibiscus flowers in syrup
  • dragon fruit


  • handful of pumpkin seeds
  • blackberries
  • cocoa powder
  • hibiscus flower tea


Start by making the beet sauce by blending one peeled beet with a cup of water and 1 date in a food processor. 

Blend the remaining 2 dates with the frozen bananas, cherries, blueberries, and half of the beet sauce together to make the smoothie base.

Cut the dragon fruit in half and, using a melon-baller scoop out several balls of fruit from each half.  

Add smoothie to a bowl, stir in dragon fruit balls and several hibiscus leaves.  Top with pumpkin seeds, blackberries, hibiscus tea leaves, and cocoa powder.

Lastly drizzle a couple tablespoons (30 ml) beet sauce on top.


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