This kale & spinach acai bowl is inspired by one of my favorites at Juice Generation. Today there are tons of options for acai bowls in Boston, but back when I first created this recipe, there really weren’t. I had one on a trip to NYC to visit friends, and decided to try to make my own version at home. I’d say I came pretty damn close to replicating JG’s!
You have options with the below recipe, depending on how thick you want the spinach acai blend to be. If you use a frozen banana, it’ll be thicker. And if you use the whole banana in the base instead of saving half as a topping, it’ll also make it thicker. Just depends on if you want more of a smoothie or sorbet thickness with the base.
There’s a fine line between adding enough liquid that it’ll blend easily and adding too much. To make sure you don’t end up with a watery base, start with just 1/4 cup of almond milk and then add slowly as needed.
I like to keep it simple with granola and banana slices, but you can get creative with the toppings. Nature’s Path makes a delicious hemp hearts granola that I use, but any will do! You could also do a dollop of peanut butter, shredded coconut and/or berries. Customize it however you want!
I love starting the day with a refreshing acai bowl, but they can easily become more of a dessert than a breakfast. Yes, there is sugar in the banana and granola, but this recipe doesn’t overdo it. It’s also packed with leafy greens and isn’t overly sweet. Try this spinach acai bowl today and let me know what you think! It’s one of my current favorites. 🙂
OTHER ACAI BOWL RECIPES TO TRY:
xo Nicole
This delicious quinoa salad is one of my favorites. The summery citrus flavors mix wonderfully with the classic autumn combo of dried cranberries, walnuts and cheese. Perfect for this time of year (or any). Oh, and it’s healthy.
I reshot the pictures for this recipe in 2016, but as a look back on how far my skills have come since it was first published in 2012, wanted to keep one of the originals (woof):
