Ingredients
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1 cup frozen açaí puree (unsweetened) frozen açaí puree1 cup frozen açaí puree (unsweetened)
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1 ripe banana banana1 ripe banana
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1/2 cup cooked black beans (rinsed and drained) black beans1/2 cup cooked black beans (rinsed and drained)
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1/2 cup chopped pineapple pineapple1/2 cup chopped pineapple
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1/2 cup diced mango mango1/2 cup diced mango
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1/4 cup toasted unsweetened coconut flakes toasted unsweetened coconut flakes1/4 cup toasted unsweetened coconut flakes
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2 tablespoons pumpkin seeds (pepitas) pumpkin seeds2 tablespoons pumpkin seeds (pepitas)
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1 tablespoon maple syrup or agave (optional) maple syrup1 tablespoon maple syrup or agave (optional)
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Juice and zest of 1/2 lime limeJuice and zest of 1/2 lime
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Pinch of sea salt sea saltPinch of sea salt
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Fresh mint leaves (for garnish) fresh mint leavesFresh mint leaves (for garnish)
Directions
Serve each bowl immediately after assembling to enjoy the contrast of chilled açaí and savory black beans. This breakfast bowl is best enjoyed fresh. Using unsweetened açaí puree keeps this bowl authentically Brazilian and free of added sugars. You can substitute other tropical fruits like papaya or passionfruit as desired. For extra crunch, add a sprinkle of toasted cassava flour (farofa) if available.
Steps
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1
Done
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In a blender, combine frozen açaí puree, banana, and half the lime juice and zest. Blend until smooth and creamy. |
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2
Done
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Pour the açaí mixture into a serving bowl. |
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3
Done
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In a small bowl, lightly mash the black beans with the remaining lime juice, zest, and a pinch of sea salt. |
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4
Done
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Layer the mashed black beans on one side of the açaí base. |
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5
Done
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Top the bowl with pineapple, mango, toasted coconut flakes, pumpkin seeds, and a drizzle of maple syrup (if using). |
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6
Done
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Garnish with fresh mint leaves and serve immediately. |
