Pomegranate Rose Smoothie Bowl With Sesame Cluster Granola

Sesame cluster granola:

• 2 tablespoons black & white sesame seeds
• 2 tablespoons tahini
• 2 tablespoons maple syrup
• Pinch sea salt
• 1 cup large unsweetened coconut flakes

Smoothie bowl:

• 1 small beet
• 2 teaspoons rose water, or to taste
• 8 oz. plain coconut yogurt
• 1½ cups frozen strawberries
• 2 tablespoons raw honey (optional)
• 1 cup ice
• ¼ cup POM Wonderful Pomegranate Arils for garnish

Sesame cluster granola:

1. Preheat oven to 350°F.
2. Add sesame seeds, tahini seeds, maple syrup, and sea salt to a medium bowl and stir to combine.
3. Gently fold in coconut flakes.
4. Line baking tray with parchment paper. Using fingers spread out mixture. Mixture will be sticky, and some clustering is okay. Bake for 10 minutes or until golden.
5. Remove from oven, use a spoon to stir and distribute golden pieces, and set aside to cool.

Smoothie bowl:

1. Peel and grate beet. Squeeze in palm to extract juice (approximately ¼ cup).
2. Add rose water, frozen strawberries, coconut yogurt, and honey to a blender and process until smooth. Do not overblend.
3. Mix half of mixture with beet juice.
4. Place mixtures in bowl. Drag with spoon to create swirl.
5. Top with sesame cluster granola and POM Wonderful Pomegranate Arils.