Ingredients
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For the Acai Bowl (serves 1):
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1/2 cup frozen açaí berries (thawed)
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½ banana, sliced
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¼ cup unsweetened almond milk or water
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For the Guava Puree (makes about 1 cup, serves 1):
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1 medium ripe guava, peeled and pitted
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¼ cup unsweetened almond milk
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For the Mango Salsa (makes about 1 cup, serves 2):
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1 medium ripe mango, diced
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1 small red onion, thinly sliced
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½ jalapeño pepper, seeded and minced (optional)
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1 tablespoon fresh lime juice
Directions
Subtitle: This vibrant and flavorful Brazilian-inspired meal is not only kid-friendly but also gluten-free, high-fiber, and whole food plant-based!
Description: This easy and budget-friendly recipe combines two classic Brazilian fruits, açaí and guava, to create a hearty and satisfying vegetarian meal. The creamy guava puree provides a perfect balance to the tanginess of the mango salsa and sweetness of the açaí bowl. Serve over your favorite grains like brown rice, quinoa, or buckwheat for added nutrition and texture.
Ingredients:
For the Acai Bowl (serves 1):
• 1/2 cup frozen açaí berries (thawed)
• ½ banana, sliced
• ¼ cup unsweetened almond milk or water
For the Guava Puree (makes about 1 cup, serves 1):
• 1 medium ripe guava, peeled and pitted
• ¼ cup unsweetened almond milk
For the Mango Salsa (makes about 1 cup, serves 2):
• 1 medium ripe mango, diced
• 1 small red onion, thinly sliced
• ½ jalapeño pepper, seeded and minced (optional)
• 1 tablespoon fresh lime juice
Instructions:
1. To prepare the açaí bowl, combine the thawed açaí berries, banana slices, and ¼ cup of unsweetened almond milk in a blender and process until smooth. Pour into a bowl and set aside.
2. For the guava puree, place the guava flesh in a blender along with the unsweetened almond milk and process until smooth. Set aside.
3. In a separate bowl, mix together the diced mango, red onion, jalapeño pepper (if using), and lime juice. Season with salt and pepper to taste.
4. Assemble the açaí bowls by layering the prepared guava puree, açaí bowl mixture, and mango salsa evenly between two serving glasses or bowls. Garnish each bowl with additional fresh fruit such as strawberries, blueberries, or raspberries if desired.
Difficulty Level: Easy
Serving Size: 1 bowl
Servings per Recipe: 1
Total Time: 10 minutes prep + 3 hours refrigeration
Nutritional Information per serving (calculated without the base of rolled oats or quinoa):
Calories: 300
Carbohydrates: 64 grams
Protein: 8 grams
Fat: 5 grams
Saturated Fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 10 milligrams
Potassium: 300 milligrams
Fiber: 10 grams
Sugar: 24 grams
Net Carbs: 36 grams
Note: You can customize the amount of heat in this recipe by adjusting the amount of jalapeño pepper used in the mango salsa.
Steps
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1
Done
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To prepare the açaí bowl, combine the thawed açaí berries, banana slices, and ¼ cup of unsweetened almond milk in a blender and process until smooth. Pour into a bowl and set aside. |
|
2
Done
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For the guava puree, place the guava flesh in a blender along with the unsweetened almond milk and process until smooth. Set aside. |
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3
Done
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In a separate bowl, mix together the diced mango, red onion, jalapeño pepper (if using), and lime juice. Season with salt and pepper to taste. |
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4
Done
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Assemble the açaí bowls by layering the prepared guava puree, açaí bowl mixture, and mango salsa evenly between two serving glasses or bowls. Garnish each bowl with additional fresh fruit such as strawberries, blueberries, or raspberries if desired. |
