Pumpkin spice lattes to white girls are the equivalent of the Acai Bowl to vegans; literally, everyone loves the fuck out of them. Delicious and easy to make, it is a satisfying breakfast if you have a long day ahead of you. Personally, I like my acai bowls extra thick and with tons of fiber to keep me from being “hangry ” in the middle of the day. This recipe is soy-free and I used a plant-based protein mixture of pea protein and brown rice protein. MRM Veggie Elite in Vanilla is my personal favorite to use in recipes and smoothies alike. It also features a hefty amount of low GI berries, high fiber granola, raw almonds, and raw coconut chunks. In my opinion, this is pretty much the ultimate acai bowl out there. Enjoy!
1 scoop of MRM Veggie Elite – Vanilla
1 cup of mixed berries (frozen)
1/2 banana (frozen or raw)
1 tbsp flaxseed
2 tsp maca root powder
1 cup of unsweetened almond milk
1 tsp of acai freeze dried powder or a block of frozen acai
Toppings: 10 almonds, 10 raspberries, 1 tbsp of unsweetened coconut, & 1/4 cup of Back to Nature’s Banana Walnut Granola.
Directions: In a high quality blender, add your almond milk, fruits, and then, the powders (it blends better that way). Pulse until a thick, extra frozen smoothie texture happens and from there, dump it into a bowl. Add toppings of choice.