Açaí bowl served with fruit toppings

Acai bowl

Name: Acai bowl
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 2 tsp açaí powder; handful frozen berries; ½ a very ripe banana chopped; handful ice cubes; 1 tsp coconut flakes 5 pineapple chunks, ½ passionfruit, 1 tbsp toasted oats, to top (optional)

Sophie Godwin – Cookery writer

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Serves 1

Easy

Prep: 5 mins

No cook

A star rating of 4.5 out of 5.8 ratingsRate

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Try this fruity breakfast smoothie bowl for a quick, easy start to your day. Vary toppings according to the season – fresh berries or peaches work well in summer

Gluten-free

Healthy

Vegan

Vegetarian

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Test Kitchen tips for making the perfect acai bowl:

Acai bowls are best enjoyed as soon as they're made, but we often prepare the toppings in advance and keep them in the fridge so breakfast comes together in just a few minutes.
You can vary the toppings on my acai bowl depending on the season – fresh berries, peaches or tropical fruits are especially lovely in summer for a burst of natural sweetness and colour.
For a little extra protein, try blending in a spoonful of Greek yoghurt or nut butter. Both make the bowl even more satisfying while keeping it wonderfully creamy.
Frozen fruit to create a thick, spoonable texture. If the mixture is too firm to blend, I add just a splash of milk or juice, taking care not to thin it too much.

Ingredients

Nutrition

Units:

MetricUS

2 tsp açaí powder
handful frozen berries
½ a very ripe banana

chopped
handful ice cubes
1 tsp coconut flakes

5 pineapple chunks, ½ passionfruit, 1 tbsp toasted oats, to top (optional)

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Nutrition: Per serving

kcal180
fat8g
saturates5g
carbs19g
sugars13g
fibre7g
protein3g
salt0.1g

Method

step 1

Put the açaí powder, frozen berries, banana and ice cubes into a powerful blender with 100ml water. Blitz until smooth, then pour into a bowl and add your choice of toppings.

Lulu Grimes

As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes

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Recipe from Good Food magazine, October 2018

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A star rating of 4.5 out of 5.8 ratings

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