Ingredients
-
For the Acai Berry Puree:
-
1 cup frozen organic acai pulp (thawed)
-
1/2 cup unsweetened almond milk
-
For the Lime Cashew Cream:
-
1 cup raw cashews (soaked overnight and drained)
-
1 tablespoon freshly squeezed lime juice
-
1 teaspoon agave nectar or honey (optional)
-
P pinch of salt
-
For the Toppings:
-
1 ripe medium-sized banana, sliced
-
1/4 cup roasted unsalted pumpkin seeds
-
Optional: 1/4 cup chopped fresh fruit like strawberries, blueberries, raspberries, or mangoes
Directions
Subtitle: An easy, protein-packed breakfast or snack inspired by traditional Amazonian fare.
Description: This vegan and gluten-free acai bowl features antioxidant-rich acai berry puree topped with creamy cashew cream, crunchy roasted pumpkin seeds, and sweet banana slices. It’s perfect for a healthy start to your day or as a guilt-free afternoon pick-me-up!
Ingredients:
For the Acai Berry Puree:
1 cup frozen organic acai pulp (thawed)
1/2 cup unsweetened almond milk
For the Lime Cashew Cream:
1 cup raw cashews (soaked overnight and drained)
1 tablespoon freshly squeezed lime juice
1 teaspoon agave nectar or honey (optional)
P pinch of salt
For the Toppings:
1 ripe medium-sized banana, sliced
1/4 cup roasted unsalted pumpkin seeds
Optional: 1/4 cup chopped fresh fruit like strawberries, blueberries, raspberries, or mangoes
Instructions:
Step 1: Make the Acai Berry Puree: Combine the thawed acai pulp and unsweetened almond milk in a high-speed blender until smooth and creamy. Set aside.
Step 2: Make the Lime Cashew Cream: In a separate small bowl, soak the cashews in warm water for about 10 minutes to soften. Meanwhile, combine the remaining ingredients for the lime cashew cream in a high-speed blender until smooth and creamy. Taste and adjust seasoning as desired.
Step 3: Assemble the Bowls: Divide the prepared acai berry puree between two large serving bowls. Top each portion with 1/4 cup of the lime cashew cream, 1/4 cup of the roasted pumpkin seeds, and half of the sliced bananas. If using additional fresh fruits, garnish on top. Serve immediately.
Serves: 2 servings
Difficulty Level: Easy
Note: You can also prepare this recipe in advance by making the acai berry puree and lime cashew cream separately, then assembling and storing them in individual containers in the fridge up to 2 days before consuming.
Steps
|
1
Done
|
Step 1: Make the Acai Berry Puree: Combine the thawed acai pulp and unsweetened almond milk in a high-speed blender until smooth and creamy. Set aside. |
|
2
Done
|
Step 2: Make the Lime Cashew Cream: In a separate small bowl, soak the cashews in warm water for about 10 minutes to soften. Meanwhile, combine the remaining ingredients for the lime cashew cream in a high-speed blender until smooth and creamy. Taste and adjust seasoning as desired. |
|
3
Done
|
Step 3: Assemble the Bowls: Divide the prepared acai berry puree between two large serving bowls. Top each portion with 1/4 cup of the lime cashew cream, 1/4 cup of the roasted pumpkin seeds, and half of the sliced bananas. If using additional fresh fruits, garnish on top. Serve immediately. |
