Ingredients
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For the Acai Pulp:
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1 ripe avocado (about 1 cup)
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1/2 frozen banana (about 1/4 cup)
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1 tablespoon unsweetened cocoa powder
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1 packet (about 2 ounces) organic freeze-dried acai berries (or 1/2 cup fresh acai puree)
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For the Tropical Fruit Salsa:
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1 large pineapple chuck (about 1 cup), cored and chopped
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1 medium mango (about 1 cup), chopped
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1 small red onion (about 1/2 cup), thinly sliced
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1/2 jalapeño pepper (seedless, if desired), minced
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1/4 lime juiced
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1 tablespoon maple syrup
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1 teaspoon chia seeds
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Chopped cilantro leaves for garnish (optional)
Directions
Sub-Title: This refreshing vegan bowl combines creamy acai pulp with tropical fruits and a tangy salsa made from pineapple, mango, jalapeño pepper, and lime juice. It’s perfect for any occasion!
Description: If you’re looking for a healthy, plant-based meal that packs a nutritious punch, look no further than this delicious Acai Bowl with Tropical Fruit Salsa. Not only does it taste amazing, but it’s also budget-friendly, high-fiber, gluten-free, kid-friendly, low-carb, oil-free, quick & easy to prepare, raw, seasonal, soy-free, spicy (optional), superfood-rich, vegan, whole foods plant-based, and zero waste! Plus, it takes just 10 minutes to whip up!
Ingredients:
For the Acai Pulp:
1 ripe avocado (about 1 cup)
1/2 frozen banana (about 1/4 cup)
1 tablespoon unsweetened cocoa powder
1 packet (about 2 ounces) organic freeze-dried acai berries (or 1/2 cup fresh acai puree)
For the Tropical Fruit Salsa:
1 large pineapple chuck (about 1 cup), cored and chopped
1 medium mango (about 1 cup), chopped
1 small red onion (about 1/2 cup), thinly sliced
1/2 jalapeño pepper (seedless, if desired), minced
1/4 lime juiced
1 tablespoon maple syrup
1 teaspoon chia seeds
Chopped cilantro leaves for garnish (optional)
Instructions:
1. Begin by making the Acai Pulp: In a high-speed blender, combine all ingredients for the acai pulp until smooth and creamy. Set aside.
2. Next, make the Tropical Fruit Salsa: In a separate bowl, mix together the pineapple, mango, red onion, jalapeño, lime juice, maple syrup, and chia seeds. Cover and refrigerate for at least 10 minutes to allow the flavors to meld.
3. To assemble your Acai Bowls, divide the prepared acai pulp among four serving glasses or bowls. Top each portion with about 1/4 cup of the tropical fruit salsa. Garnish with additional chopped cilantro, if desired.
4. Enjoy immediately! The acai bowls can be stored in the fridge for up to 2 hours.
Serves 4 | Difficulty: Easy
Note: For a spicier version, adjust the amount of jalapeño pepper used in the salsa according to your preference.
Steps
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1
Done
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Begin by making the Acai Pulp: In a high-speed blender, combine all ingredients for the acai pulp until smooth and creamy. Set aside. |
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2
Done
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Next, make the Tropical Fruit Salsa: In a separate bowl, mix together the pineapple, mango, red onion, jalapeño, lime juice, maple syrup, and chia seeds. Cover and refrigerate for at least 10 minutes to allow the flavors to meld. |
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3
Done
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To assemble your Acai Bowls, divide the prepared acai pulp among four serving glasses or bowls. Top each portion with about 1/4 cup of the tropical fruit salsa. Garnish with additional chopped cilantro, if desired. |
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4
Done
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Enjoy immediately! The acai bowls can be stored in the fridge for up to 2 hours. |
