ACAI BREAKFAST BOWL RECIPE | FOOD NETWORK KITCHEN | FOOD ...
While acai bowls are relatively new in the United States, they've been a staple in Brazil since, well forever. Acai is a purple berrylike fruit of a palm tree native to Central and South America. It's packed with antioxidants (anthocyanins) and omega-3 fatty acids. We used unsweetened frozen puree, which has a pleasant flavor with slight olive oil notes. Add the traditional toppings and this bowl is loaded with fiber.
Provided by Food Network Kitchen
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 breakfast bowl
Number Of Ingredients 7
Steps:
- Break the frozen acai up a little by slapping the sealed packets on the countertop or hitting them with a meat mallet. Blend the berries with 1/2 the banana, 1/4 cup of the blueberries and the honey in the blender, stopping to stir and break up the mixture as needed, until it's the consistency of a thick smoothie; transfer to a cereal bowl.
- Slice the remaining 1/2 banana. Arrange the slices, the remaining 1/4 cup blueberries, granola, pomegranate seeds and coconut flakes in neat piles or rows on top of the acai. Then take a photo!
Nutrition Facts : Calories 400, FatContent 10 grams, SaturatedFatContent 4.5 grams, SodiumContent 30 milligrams, CarbohydrateContent 78 grams, FiberContent 11 grams, ProteinContent 5 grams, SugarContent 44 grams
BREAKFAST TOSTADAS - FORKS OVER KNIVES
These Mexican-inspired vegan breakfast tostadas combine fresh veggies, creamy avocado, and crispy corn tortillas for a morning meal that’s hearty and healthy. Chickpea flour (also known as besan or gram flour) makes a cholesterol-free substitute for eggs that will keep you satisfied as you start your day. Turn up the heat by adding a spoonful of pico de gallo salsa with a zesty mix of jalapeño, cilantro, and lime juice. Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Provided by FORKSOVERKNIVES.COM
Total Time 30 minutes
Prep Time 20 minutes
Number Of Ingredients 19
Steps:
- For Fresh Pico de Gallo, in a medium bowl combine 1 thinly sliced jalapeño chile, the tomato, ¼ cup of the chopped onion, the cilantro, and lime juice. Cover and refrigerate until ready to serve.
- Preheat oven to 375°F. Place tortillas directly on oven rack; bake 8 to 10 minutes or until crisp. Cool on a wire rack.
- Finely chop the remaining ½ jalapeño chile. In a large nonstick skillet cook bell pepper, the remaining onion, and the chopped jalapeño over medium for 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli; cook 2 to 3 minutes or just until color brightens.
- In a large bowl combine the next five ingredients (through turmeric). Gradually add milk, beating until mixture is smooth. Add to skillet; cook 10 to 15 minutes or until thickened, stirring frequently. Season with salt and black pepper.
- To serve, top tortillas with romaine, broccoli mixture, Fresh Pico de Gallo, and avocado. Serve with lime wedges.
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