Recipe: A Guide To The Perfect Summer Acai Bowl

Acai (pronounced ah-sah-EE) bowls are a traditional Brazilian breakfast that have become something of a trend. As the name suggests, they’re focused around puréed acai berries – the dark-purple fruit of the acai palm tree, native to the Amazonian regions of Brazil. They’re absolutely delicious, with a taste redolent of dark chocolate, and are also laden with antioxidants, amino acids and essential fatty acids – so it’s no wonder they’ve gained superfood status!

This acai bowl recipe, taken from The Fresh Vegan Kitchen by David and Charlotte Bailey, is a brilliant healthy start to the day and it’s beautiful to behold as well.

Alongside the acai purée, you can add whatever you like, but granola, bananas, other berries and a sweetener of some kind are the usual suspects. The acai needs to be bought in pulp form and you’ll find this in the freezer section of health-food stores (or you can order online from brands like Amaçaí). Bare in mind, this is still a fab breakfast if you substitute the acai with the same amount of frozen berries.

Acai Bowl


For the acai purée

  • 200g/7oz frozen acai purée
  • 1 banana
  • 2 medjool dates, pitted
  • 125ml (½ cup) apple juice, coconut water or almond milk (homemade or store-bought)
  • 1 tbsp hemp or chia seeds (optional)


  • 2 handfuls of mixed berries
  • 1 banana, sliced
  • a handful of desiccated coconut
  • a small handful of dried goji berries, mulberries, cranberries or raw cacao nibs
  • 200g/7oz raw G’raw’nola (p.23) or your favourite granola
  • sweetener of your choice (agave or coconut palm nectar or maple syrup) (optional)
  • fresh mint leaves to garnish (optional)


  1. Put the frozen acai, banana, dates, apple juice and seeds, if using, in a blender or food processor and blend until smooth.
  2. Divide the purée between two bowls and sprinkle over your choice of toppings.
  3. Garnish with mint leaves, if you like, and serve.
Recipe taken from ‘The Fresh Vegan Kitchen‘, published by Pavilion.
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