Acai Bowl

This homemade acai bowl recipe makes for a delicious breakfast any day of the week. Acai can be very tart, so blending it with banana, coconut water and mixed berries adds sweetness to help balance the flavors. Feel free to switch up the toppings depending on your preferences.

Catherine Jessee Reviewed by Dietitian Nadine Bradley, RD, CNSC
Reviewed by Dietitian Nadine Bradley, RD, CNSC
EatingWell.com, February 2023

Gallery

Credit: Photographer: Jen Causey, Food Stylist: Ruth Blackburn

Recipe Summary

active:
10 mins
total:
2 hrs 10 mins
Servings:
1

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Cut banana in half crosswise; peel 1 half (set aside the remaining unpeeled half). Place the peeled banana half on a freezer-safe plate lined with parchment paper; freeze until solid, about 2 hours. 

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  • Place the frozen banana, berries, acai puree, yogurt, coconut water, almond butter and cinnamon in a blender. Blend until smooth, 30 to 45 seconds, stopping to scrape down sides of blender as needed. Peel and slice the reserved banana half. 

  • Pour the smoothie into a bowl; top with the banana slices, goji berries, almonds, chia seeds and hemp seeds. Serve immediately.

Tip

To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

Equipment

Parchment paper

Nutrition Facts

Serving Size:
1 1/2 cups
Per Serving:
494 calories; protein 18g; carbohydrates 59g; dietary fiber 13g; sugars 32g; fat 24g; saturated fat 3g; mono fat 9g; poly fat 6g; cholesterol 3mg; vitamin a iu 3930IU; vitamin b3 niacin 2mg; vitamin c 31mg; vitamin e iu 10IU; folate 47mg; vitamin k 1mg; sodium 83mg; calcium 257mg; chromium 1mcg; iron 4mg; magnesium 153mg; phosphorus 327mg; potassium 862mg; zinc 2mg; omega 3 fatty acid 1g; omega 6 fatty acid 6g; niacin equivalents 4mg; selenium 9mcg.
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