Breakfast, College-FriendlyAmy BaruchAçaí, Blueberries, Raspberries, Orange, Strawberries, Banana, Coconut, Greek yogurtComment

Açaí Smoothie Bowl

Breakfast, College-FriendlyAmy BaruchAçaí, Blueberries, Raspberries, Orange, Strawberries, Banana, Coconut, Greek yogurtComment
Açaí Smoothie Bowl

Towards the end of the first wave of COVID19, I prepared these bowls for my dear friends Jen and Ryan, and my partner Steve, . We sat outside to comply with socially distancing, enjoying a beautiful Sunday 75-degree morning. I am so grateful to live in Boise, so full of amazing people, and such pure abundance.

Tweaked from Food Network. The variations of Açaí bowls are endless.

Açaí Smoothie Bowl

4 servings

Smoothie:

  • 1/2 cup whole milk

  • 2 cups of mixed frozen berries

  • 2 medium size bananas

  • 4 4-ounce frozen açaí packets

  • 1 orange, peel, pith, seeds and central core removed

  • 1-2 Tbsp honey

Toppings:

  • 2 bananas, slices, divided

  • 1 cup fresh blueberries, divided

  • 1 cup fresh raspberries, divided

  • 1 cup granola (The Best Granola Steve’s Ever Had), divided

  • 1 cup unsweetened coconut, toasted (350 degree oven for 5 minutes), divided

  • 1 cup Greek yogurt, divided

  • 4 large strawberries, sliced leaving the stem intact

Add the ingredients for the smoothie in the order listed to a heavy duty blender. Blend until smooth. You can make 30 minutes prior to serving and store in the freezer.

In a each serving bowl, make a bed of smoothie, followed by toppings. Serve right away.