AIP Beet Breakfast Bowl

AIP Beet Breakfast Bowl: A Nourishing, Colorful Start to Your Day

Years ago, my dear friend Shanna worked at a food co-op in Washington state, east of the Cascade mountains. During this time, with consistent access to an abundant variety of quality fruits and vegetables, she began challenging herself to eat a food of every color of the rainbow, every day.

Six weeks into my journey with the autoimmune protocol (AIP) elimination diet, I’ve been inspired once again by my friend Shanna. I’m challenging myself to create AIP-compliant breakfast bowls in every color of the rainbow (or, well, as many colors as I can).

AIP Beet Breakfast Bowl topped with shredded coconut, apple, cinnamon, and turmeric with a cup of hot tea.

The First Bowl: AIP Beet Breakfast Bowl

The first stunner of this series is the grounding, beautiful, and nourishing: AIP Beet Breakfast Bowl. This easy-to-make recipe is bold, bright, and energized—and I know it will leave you feeling the same way.

Ingredients for AIP Beet Breakfast Bowl

• 1 large beetroot

• 1 large carrot

• 1 ripe banana

• 1 cup coconut milk (or water)

• Optional toppings:

  • Shredded coconut (preferably toasted)

  • Thinly sliced fruits: apple, papaya, pineapple, pear, etc.

  • Avocado (great for savory bowls)

  • Raisins

  • Raw local honey

  • Cinnamon and turmeric

Step-by-Step Instructions

1. Boil the Root Vegetables

• Set water to boil in a pot.

• Peel and cut the beet and carrot into halves or quarters.

• Add the beet and carrot to the boiling water, ensuring they’re completely submerged.

• Let them boil for about 10 minutes, or until soft.

• Tip: You can prepare the beet and carrot the night before, or boil extra and store them for future use.

2. Blend the Vegetables

• Once the beet and carrot have cooled to room temperature, place them in a blender.

• Add the coconut milk (or water) and the banana.

  • Note: The banana is crucial for balancing the fibrousness and slight bitterness of the beetroot.

• Blend until smooth, stopping to scrape down the sides as needed.

• Alternative: Use a food processor if you have one (I do not in the jungle).

3. Assemble Your Breakfast Bowl

• Pour the blended mixture into your favorite bowl.

• Use a spoon to smooth and even out the top.

4. Chill & Prepare Toppings

• For a chilled breakfast, place the bowl in the fridge to cool.

• While it chills, prep any toppings you’d like to add. Some of my favorites are:

Best Toppings for Your AIP Beet Breakfast Bowl

• Shredded Coconut: A sweet, versatile snack; toasted for extra flavor.

• Fresh Fruits: Try thinly sliced apple, papaya, pineapple, or pear.

• Avocado: Great in savory versions, or as an occasional topping.

• Raisins: A crunchy, sweet alternative to nuts and seeds (AIP-approved!).

• Raw Local Honey: If you can find it, raw honey supports local immunity and allergies.

• Cinnamon & Turmeric: Anti-inflammatory powerhouses that add color and nutrients.

Why You’ll Love This AIP Beet Breakfast Bowl

This vibrant breakfast delivers a burst of fiber, antioxidants, and anti-inflammatory nutrients in one beautiful bowl. It balances the earthy flavors of root vegetables with subtle sweetness, making it a perfect start to your day.

Pair it with a warm cup of black tea, and you’ll feel energized and nourished throughout the morning.

Share Your Favorite Toppings & Recipe Requests

Leave a comment below with your favorite ingredients for topping your breakfast bowls or any requests for future recipes. May you continue to glow and flow all day long.

With love,
Lex of the Jungle

AIP Recipe Autoimmune Protocol Diet YogaSelvatica Jungle Lifestyle Health Women’s Wellness Beets Vegan Breakfast