Ingredients
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For the Açai Bowls:
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1 frozen banana (or 1/2 cup chopped fresh banana)
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1 packet (about 4 oz.) frozen açaí berry pulp
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1 tablespoon honey (or maple syrup), plus more for drizzling
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For the Guava Puree:
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1 ripe medium-sized guava, peeled and seeded
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1/4 cup water
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1 teaspoon lemon juice
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For the Granola Topping:
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1/2 cup rolled oats
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1/4 cup almond meal (or flour)
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1/4 cup pumpkin seeds
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1/4 cup sunflower seeds
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1/4 cup shredded coconut
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1 tablespoon maple syrup
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1 tablespoon melted coconut oil
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1/2 teaspoon vanilla extract
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Salt and pepper to taste
Directions
Sub_Title: An irresistible blend of açaí berries, guava puree, and granola, perfect for a wholesome breakfast or snack on-the-go!
Description: This delectable Brazilian-inspired vegetarian drink recipe combines the exotic flavors of açaí berries and guava with the crunchiness of granola, making it not only visually appealing but also packed with essential nutrients. It’s a great way to start your day or enjoy as a healthy alternative to ice cream!
Ingredients:
For the Açai Bowls:
• 1 frozen banana (or 1/2 cup chopped fresh banana)
• 1 packet (about 4 oz.) frozen açaí berry pulp
• 1 tablespoon honey (or maple syrup), plus more for drizzling
For the Guava Puree:
• 1 ripe medium-sized guava, peeled and seeded
• 1/4 cup water
• 1 teaspoon lemon juice
For the Granola Topping:
• 1/2 cup rolled oats
• 1/4 cup almond meal (or flour)
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup shredded coconut
• 1 tablespoon maple syrup
• 1 tablespoon melted coconut oil
• 1/2 teaspoon vanilla extract
• Salt and pepper to taste
Instructions:
For the Açai Bowls:
1. Place the frozen banana and açaí berry pulp in a high-speed blender and process until smooth, adding the honey and processing briefly to combine.
For the Guava Puree:
1. Combine the guava, water, and lemon juice in a small saucepan over low heat. Simmer gently for about 10 minutes, stirring occasionally, until the guava has softened and broken down into a thick puree. Allow to cool slightly before using.
For the Granola Topping:
1. Preheat the oven to 350°F (180°C). Mix together the oats, almond meal, pumpkin seeds, sunflower seeds, shredded coconut, maple syrup, melted coconut oil, vanilla extract, and salt and pepper in a large bowl. Stir well to coat all the ingredients evenly.
2. Spread the mixture onto two baking sheets lined with parchment paper. Bake for about 20-25 minutes, stirring every 10 minutes, until golden brown and crisp. Remove from the oven and allow to cool completely.
To Assemble the Açaí Bowl with Guava Puree and Granola Topping:
1. Divide the açaí berry puree among four serving glasses or bowls.
2. Spoon the guava puree over the top of the açaí berry puree, dividing evenly.
3. Sprinkle each serving with about 1/4 cup of the granola topping.
Directions:
Serve immediately and enjoy! You can store any remaining granola topping in an airtight container at room temperature for up to 2 weeks. The açaí berry puree will last longer if refrigerated but tastes best when served chilled.
Nutrition Facts (per serving):
Calories: 410kcal | Carbohydrates: 60g | Protein: 6g | Fiber: 12g | Sugar: 30g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 60mg | Potassium: 500mg
Total Time Needed for This Recipe:
Prep time: 15 minutes
Cook time: 20-25 minutes (for the granola) +
Steps
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1
Done
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Place the frozen banana and açaí berry pulp in a high-speed blender and process until smooth, adding the honey and processing briefly to combine. |
|
2
Done
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Combine the guava, water, and lemon juice in a small saucepan over low heat. Simmer gently for about 10 minutes, stirring occasionally, until the guava has softened and broken down into a thick puree. Allow to cool slightly before using. |
|
3
Done
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Preheat the oven to 350°F (180°C). Mix together the oats, almond meal, pumpkin seeds, sunflower seeds, shredded coconut, maple syrup, melted coconut oil, vanilla extract, and salt and pepper in a large bowl. Stir well to coat all the ingredients evenly. |
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4
Done
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Spread the mixture onto two baking sheets lined with parchment paper. Bake for about 20-25 minutes, stirring every 10 minutes, until golden brown and crisp. Remove from the oven and allow to cool completely. |
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5
Done
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Divide the açaí berry puree among four serving glasses or bowls. |
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6
Done
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Spoon the guava puree over the top of the açaí berry puree, dividing evenly. |
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7
Done
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Sprinkle each serving with about 1/4 cup of the granola topping. |
