Organic Açaí Bowl (v) Recipe
Sliced Bananas, Dates, Blueberries, Cashew Milk; Coconut Granola, Flax Seed; Ranchero Salsa, Market Bean Medley, Queso Fresco
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Ingredients
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BREAKFAST
Method
BREAKFAST
- 1
Blend acai base
In a high-speed blender, combine acai puree, sliced banana, pitted dates, blueberries, and cashew milk. Blend on high until smooth and creamy, scraping down the sides as needed.
- 2
Prep toppings
While blending, measure and set out coconut granola and ground flax seeds for topping.
- 3
Assemble bowls
Divide the blended acai base between serving bowls, smoothing the surface.
- 4
Add crunch and seeds
Sprinkle half of the coconut granola and all flax seeds over the bowl surface.
- 5
Add savory toppings
Spoon ranchero salsa in a small swirl on one side of the bowls, and place the market bean medley on the opposite side.
- 6
Finish with queso fresco
Crumble queso fresco over the toppings and gently press to incorporate into the surface.
- 7
Serve
Serve immediately. If desired, drizzle a little extra cashew milk over the top.
