
Acai bowl
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 1
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
Showing items 1 to 3 of 6
Fajita chicken rice bowl with burnt lime
Sweet potato & cauliflower lentil bowl
Burger bowl
New!Sticky air fryer salmon rice bowl. This is a premium piece of content available to registered users.
Burrito bowl with chipotle black beans
App onlyPulled chicken bowl. This is a premium piece of content available to registered users.
Fajita chicken rice bowl with burnt lime
Sweet potato & cauliflower lentil bowl
Burger bowl
New!Sticky air fryer salmon rice bowl. This is a premium piece of content available to registered users.
Burrito bowl with chipotle black beans
App onlyPulled chicken bowl. This is a premium piece of content available to registered users.
Fajita chicken rice bowl with burnt lime
Sweet potato & cauliflower lentil bowl
Showing items 1 to 3 of 3
Tropical breakfast smoothie
Start your day with this fruity blend of passion fruits, mango, orange and banana. It's a good source of vitamin C and provides 1 of your 5-a-day, too
On-the-run breakfast bars
No time for breakfast? Save time and money - make your own breakfast bars
Breakfast smoothie
Make the most of the berry season with a glass of fruity goodness
Follow our recipe for how to make your own acai bowl, then check out more smoothie bowl recipes.
- 2 tsp açaí powder
- handful frozen berries
- ½ a very ripe bananachopped
- handful ice cubes
- 1 tsp coconut flakes5 pineapple chunks, ½ passionfruit, 1 tbsp toasted oats, to top (optional)
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.
Recipe from Good Food magazine, October 2018