Ingredients
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1 cup frozen açaí puree1 cup frozen açaí puree (unsweetened, pitaya optional)
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1 large ripe banana banana1 large ripe banana (plus extra for topping)
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1/2 cup coconut water or coconut water1/2 cup coconut water or plant-based milk
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1/4 cup small tapioca pearls tapioca pearls1/4 cup small tapioca pearls (cooked and cooled)
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1/2 mango1/2 mango, diced
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1/4 cup pineapple pineapple1/4 cup pineapple chunks
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2 tablespoons toasted unsweetened coconut coconut flakes2 tablespoons toasted unsweetened coconut flakes
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1 tablespoon chia chia seeds1 tablespoon chia seeds
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1 tablespoon pumpkin pumpkin seeds1 tablespoon pumpkin seeds
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2 tablespoons Brazil brazil nuts2 tablespoons Brazil nuts, chopped
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1 tablespoon maple syrup or agave maple syrup1 tablespoon maple syrup or agave (optional)
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Pinch of sea sea saltPinch of sea salt
Directions
This vegan breakfast bowl melds the rich, fruity flavors of the Amazonian açaí berry with the chewy texture of tapioca pearls and a medley of tropical fruits, nuts, and seeds. It’s inspired by Brazil’s beloved açaí na tigela and tapioca pancakes, delivering a nourishing, energizing start to your day.
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