Homemade Açaí Bowl

Açaí (ah-sigh-EE) burst into the U.S. market years ago as a Brazilian superfood breakfast. Blended into colorful smoothie bowls, these purple fruits spearheaded the breakfast bowl trend. But these premium bowls can come with a premium price tag. By making your own açaí bowl at home, you can save on the cost and still reap the benefits.

Açaí is a berry that comes from a palm tree native to the Amazon rainforest. It looks similar to a large, dark blueberry and is likewise packed with free-radical fighting antioxidants such as anthocyanins and polyphenols.^1,2 However, açaí aficionados outside of Brazil may be hard pressed to find these berries in their whole-food form: because of açaí’s short shelf life, it is often only found as powders or frozen purees in the United States.

In the Amazonia region of Brazil, açaí is traditionally eaten as a savory side for lunch or dinner. It’s not uncommon to serve the berries cooked and blended with a fish or meat entree. However, outside of Amazonia—including the rest of Brazil—you’ll find açaí eaten as a sweet treat similar to ice cream or frozen yogurt. Just like these classic desserts, toppings may range from the basic (fruit, granola, honey) to the extreme (M&Ms, condensed milk, cookies).

Because most of the world is familiar with the latter version of açaí bowls, we’ve made this dish Paleo-friendly with whole-food toppings that complement açaí’s berry flavor and tropical roots (Fun Fact: bananas, coconuts, cashews, and cacao all grow in Brazil’s warm climate). Enjoy as a hearty breakfast akin to a smoothie bowl or a healthy dessert to satisfy an end-of-day sweet tooth.

TIP: Just like açaí franchises in the U.S., Brazilian eateries encourage customizing your açaí bowl to your own tastes. For Paleo options, you can add almond milk, different sliced fruits, or flaxseed; swap the cashews for cashew butter; or blend the puree with microgreens or spinach to get a serving of veggies.

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References

1. Aranha, L. N., Silva, M. G., Uehara, S. K., Luiz, R. R., Nogueira Neto, J. F., Rosa, G., & Moraes de Oliveira, G. M. (2020). Effects of a hypoenergetic diet associated with açaí (Euterpe oleracea Mart.) pulp consumption on antioxidant status, oxidative stress and inflammatory biomarkers in overweight, dyslipidemic individuals. Clinical Nutrition (Edinburgh, Scotland), 39(5), 1464–1469. https://pubmed.ncbi.nlm.nih.gov/31307842/
2. Matta, F. V., Xiong, J., Lila, M. A., Ward, N. I., Felipe-Sotelo, M., & Esposito, D. (2020). Chemical Composition and Bioactive Properties of Commercial and Non-Commercial Purple and White Açaí Berries. Foods, 9(10), 1481. https://pmc.ncbi.nlm.nih.gov/articles/PMC7602988/