How to Make an Acai Bowl at Home That Doesn't Suck
As anyone who follows me on social media knows, I love acai bowls. Like the can't-eat, can't-sleep, reach-for-the-stars, over- the-fence, World Series kind of love. Maybe it's because it's like having dessert for breakfast and not getting in trouble for it? (Remember when you were young and you thought your adult life would include ice cream for dinner and a fully stocked fridge at all times?)
Los Angeles has so many good places to grab a bowl (some favorites: Rawberri, Café Gratitude, Backyward Bowls, Sun Life, to name a few), but they can be on the pricey side, especially when you make your own for the first time and realize how much cheaper it is when you're not lazy.
Here's the basic recipe I follow when I make it at home, if you were interested:
1 packet of pitaya plus or trader joe's acai (such a good price)
1/2 cup milk of choice (I like to use chocolate almond milk most of the time)
1/2 frozen banana (plus any additional frozen fruit, I love strawberries but you do you)
optional: nut butter or PB2 powder or protein powder if that's your jam
toppings of choice: my go-to is usually banana, strawberry, cacao nibs and almond butter for an adult PB&J, but sometimes I walk on the wild side and dabble with granola, blueberries, blackberries and figs, if I'm feeling particularly frisky. (So. Good.) Not the biggest fan of a tropical bowl, but pineapple, kiwi and such are good options, too.
how to get it done:
Mix all the ingredients (minus toppings, because, duh, they go on top) in a blender until smooth, but not too smooth because then you are basically eating soup.
Pour mixture in a bowl and place toppings with care, if you want to 'gram your finished product.
Eat that sucker.
See, like Gywneth said, it's all easy