Beetroot and liquorice bowl

10 March 2017 by
First published: 23 March 2017

Improve your health with this beetroot and liquorice bowl.

Ashwagandha is an adaptogenic herb and it’s also a well-known aphrodisiac used in Indian medicine to improve both mental and physical stamina. It also helps to relieve stress and fatigue, and features in this beetroot and liquorice bowl.

Note: take it in small doses.

Ingredients (makes 1 bowl)

1 large, fresh banana

1 medium beetroot, cut into cubes, steamed and chilled

120g frozen lingonberries or cranberries

1/3 tsp liquorice powder

½ tsp ashwagandha

10 tbsp unsweetened soy yogurt

For the toppings

1 serving cacao + goji sprinkle (see below)

120g fresh berries of your choice

Few slices rainbow beetroot, thinly sliced into triangles or half moons

1 tsp goji berries

1 tsp chia seeds

1 tsp cacao nibs

1 tsp desiccated coconut


Blitz all the ingredients, except the toppings, together in a high-speed blender. Pour into a bowl and create smoothie bowl art on top with the toppings!

Cacao and goji sprinkle

Ingredients (makes 1L)

80g rolled oats

60g raw almonds, roughly chopped

35g whole flaxseeds

35g pumpkin seeds

50g raw cacao nibs

50g dried sour cherries or cranberries

50g dried goji berries


80g raw buckwheat groats, rinsed

80g rolled oats, rye flakes, spelt flakes or a mix

1 tbsp raw cacao powder

1 to 2 tbsp coconut oil, melted


Preheat the oven to 180°C/gas mark 4 and line a baking tray with parchment paper. For the toasted ingredients, mix the buckwheat, the other grains of your choice and the cacao powder together in a bowl. Pour the mixture onto the prepared baking tray and drizzle with the melted coconut oil. Mix to combine, then spread out and bake in the oven for about 15 to 20 minutes, stirring occasionally. Keep an eye on it to prevent it burning.

Meanwhile, mix all the ‘raw’ ingredients in a large bowl. Remove the toasted mixture from the oven, leave to cool, then combine with the ‘raw’ ingredients. Store in an airtight jar for up to four weeks.

Recipe courtesy of Porridge by Anni Kravi (£12.99, Quadrille)

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Beetroot and liquorice bowl
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