Recipe: Açaí Bowl

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Açaí bowls are more than internet photo fodder, they’re healthful and delicious. Because I eat vegetarian (erring on the side of vegan) I often start my days with one. Cooking has become a bit of a love language for me, so on a recent trip home I racked my brain trying to think of something to accommodate both my dietary ideals and my parents who eat paleo. Açaí bowls are adaptable and are the only vegan / paleo crossover meal I’ve managed so far. They also, you know, look nice.

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Ingredients

1 t coconut oil
2 T unsweetened coconut flakes
1 4 oz pack frozen unsweetened açaí
1 banana
2 T coconut milk*
1 Medjool date, pitted*
1 T peanut butter*
1 T chia seeds
2 T granola
1 T dried goji berries
1 T cacao nibs
small handfuls of strawberries, raspberries, blueberries, and blackberries

*Other types of milk, dates, and nut butters can be used. Almond butter works great for paleo folks.

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  1. Melt coconut oil over medium-low heat. Add coconut flakes and toast until lightly browned, 2-3 minutes.
  2. Blend açaí, banana, coconut milk, date, and peanut butter until smooth.
  3. Pour into bowl and top with toasted coconut, fresh fruit, chia seeds, dried goji berries, cacao nibs, and granola.

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Toppings can be edited to fit tastes. Since berries have such a precarious shelf life, often I do not have all four kinds on hand so I just use what’s around. Sliced kiwi is a delicious topping, too.

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Serves one.

Recipe adapted from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow.

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