When I’ve got time to relax and enjoy my breakfast nothing beats a thick and creamy Acai Berry Bowl. This breakfast option is seriously indulgent, but will definitely leave you feeling refreshed, satisfied without the guilt.
2 bananas large, remove the skin and freeze ½ inch cubes (overnight)
2 100g unsweetened acai berry pulp (sambazon), frozen
100g mixed berries, frozen
almond milk, a dash if required (to slightly loosen the mixture, although if you like you bowls thick no need to add)
2 tbsp. nut butters of your choice (optional)
kiwi, peeled and sliced or chopped
handful granola, optional
nut butter, optional
drizzle of honey, maple syrup optional
Preparation time – 10 mins, freezing time – 8 hours (overnight)
Prepare acai purée: In a food processor or high-speed blender, add the frozen banana, acai berry pulp, frozen fruits of your choice (strawberries, blueberries, raspberries or blackberries). Blend on low until larger chunks are broken down, then gradually increase speed, adding a splash of almond milk at a time if required (although if you like your bowls thick don’t add too much liquid) and stopping to scrape down sides of the food processor if needed. When ingredients have blended together and it’s nice and creamy, add nut butter of your choice (optional) blend on high for 15 to 20 seconds more.
Pour acai purée into a bowl and arrange your desired toppings in stripes of their respective colour to form a rainbow: from left to right, arrange blueberries, kiwi, banana, coconut and strawberries. Sprinkle with granola and drizzle with honey (if using) and a drizzle of nut butter.
LISA’S TIP – Think of a rainbow when topping your acai bowls, the list is endless from kiwi, berries, granola and coconut. A large spoonful of nut butter wouldn’t go a miss either peanut or almond butter is my favourite option. I love how nutritiously dense these bowls are, and I am always left feeling extremely satisfied and full.