We are in an age where the blending of customs is common place due to the cultural diversity that is ever present in society, especially in Miami. An easy way to see the interchanging of traditions and foods is through the popular açai bowl. In our area, there are several places adding açai bowls to their menus. This treat is a mixture of açai purée and Brazilian superfoods. With the consistency of a thick smoothie, it can be topped with oatmeal, fruits and even peanut butter. Continue reading for some simple recipes on how to make the popular açai bowl recipes in your home.

“I love açaí bowls. My favorite one is the OG, it’s so good. The combination of fruits and the açaí is amazing. I suggest going to GreenLife Bistro in Miracle Mile,” freshman Emma Bartlett said.

Hawaii 5-0 Rainbow Bowl:

This is one of the most common takes on an açai bowl and the toppings are arranged based on color of fruit.

Ingredients:

Açai Purée:

• 1/2 a small banana
• 1 100-g (3.5-oz) pack of frozen unsweetened açai berry pulp
• 1/2 cup of frozen strawberries
• 1/2 cup of frozen blueberries
• 1/2 cup of unsweetened vanilla almond milk

Toppings:

• 1/4 cup of blueberries
• 1/2 a kiwi, peeled and sliced or chopped
• 1/2 a small banana, sliced
• 1/4 a cup of peeled and chopped pineapple or mango
• 1/4 a cup of strawberries, sliced
• 1/4 a cup of granola, optional
• Drizzle of raw honey, optional

Directions:

Açai Purée:

1. Add the banana, açai pulp, strawberries, blueberries and a splash of milk in the blender. (TIP: Add to blender in that order as adding softer ingredients first makes it easier to blend.)
2. Blend on low until large chunks are broken down, then gradually increase speed, adding a splash of milk at a time and stopping to scrape down the sides of blender if needed.
3. Blend on high for 15-20 seconds once all the milk has been added.

Toppings:

1. Pour açai purée into a bowl.
2. Arrange toppings in stripes of their respective color to form a rainbow: from left to right, arrange blueberries, kiwi, banana, pineapple and strawberries.
3. Sprinkle with granola and drizzle with honey (optional).

Green Tropicalada Bowl:

A very sweet açai bowl that is usually topped with oats and a honey drizzle.

Ingredients:

Açai Purée:

• 1 cup of fresh spinach
• 1 cup of fresh kale
• 1/2 a small banana
• 1 100-g (3.5-oz) pack frozen unsweetened açai berry pulp
• 1/2 a cup of frozen mango chunks
• 1/2 a cup of unsweetened almond milk (TIP: Instead of almond milk, you can substitute a mix of ¼ a cup coconut milk combined with ¼ cup water.)

Toppings:

• 1/2 small banana, sliced
• 2 tbsp peeled and chopped pineapple
• 1/4 cup granola, optional
• 1 to 2 tbsp shredded unsweetened coconut
• Drizzle of raw honey (optional)

Directions:

Açai purée:

1. Run açai pack under water for 5 seconds, to thaw and break the frozen pulp into smaller pieces, before opening.
2. Add spinach, kale, banana, açai pulp, mango and a splash of milk in a blender. (TIP: Add to blender in that order as adding softer ingredients first makes it easier on your blender blades.)
3. Blend on low until larger chunks are broken down, then gradually increase speed, adding a splash of milk at a time and stopping to scrape down sides of blender if needed.
4. Blend on high for 15-20 seconds more, after all the milk has been added.

Toppings:

1. Pour açai purée into a bowl.
2. Add toppings and drizzle with honey (optional)

Peanut Butter Loco Moco:

This açai bowl is one of the most popular bowls amongst peanut butter lovers. This breakfast meal packs plenty of protein with peanut butter along with vitamins and minerals from the almond milk and berries.

Ingredients:

Açai Purée:

• 1/2 a small banana
• 1 1/2 teaspoons natural unsalted peanut butter
• 1 tbsp unsweetened cocoa powder
• 1 100-g (3.5-oz) pack frozen unsweetened açai berry pulp
• 1/2 a cup of frozen strawberries
• 1/2 a cup of unsweetened almond milk (TIP: Instead of almond milk, you can substitute a mix of ¼ cup coconut milk combined with ¼ cup water.)

Toppings:

• 1/2 small banana, sliced
• 1/4 cup granola, optional
• 2 teaspoons shredded unsweetened coconut
• 1 tbsp cocoa nibs
• 1 1/2 tsp natural unsalted peanut butter
• Drizzle of raw honey (optional)

Directions:

Açai Purée:

1. Run açai pack under water for 5 seconds, to thaw and break the frozen pulp into smaller pieces, before opening.
2. Add banana, peanut butter, cocoa powder, açai pulp, strawberries and a splash of milk to a blender. (TIP: Add to blender in that order as adding softer ingredients first makes it easier on your blender blades.)
3. Blend on low until larger chunks are broken down, then gradually increase speed, adding a splash of milk at a time and stopping to scrape down sides of blender if needed.
4. Blend on high for 15-20 seconds more, after all the milk has been added.

Toppings:

1. Pour açai purée into a bowl.
2. Add toppings and drizzle with honey (optional).

“I really like açaí bowls. My favorite açaí bowl is the OG one that is sold at the GreenLife Bistro. I like açaí bowls because the mix of açaí itself with the other fruits and sides are really good and they fill you up,” freshman Erika Del Valle said.

These recipes only take 15 minutes to make, and you get a delicious and nutritious breakfast in return. If you want to boost your vitamin intake and protein levels açai bowls are definitely the way to go. Mix up your daily breakfast routine by incorporating all kinds of açai bowls.