A perfect balance of sweetness and texture in this smoothie bowl!
Credit: ericarobbin.com
Ingredients
BERRY TROPICAL AÇAÍ BOWL:
Coconut sugar and lime juice for sugared rim
2 (100 gram) pouches frozen açaí berries, blend according to directions for desired texture using coconut water or coconut milk, fruit juice, milk, or non-dairy product of choice, I used lime juice
1 kiwi, diced, and reserve a couple slices for garnish
1/4 cup mandarin oranges
1/4 cup blackberries, whole
Mango, sliced
1/2 cup yogurt, any kind, any style (I used peach)
2 tablespoons coconut flakes, dried and roasted
2 tablespoons chia seeds
Dried hibiscus flowers
Lime, slices, for garnish
Directions
BERRY TROPICAL AÇAÍ BOWL:
Rub sliced lime over edge of bowl and either dip or pat sugar on.
Spread açaí smoothie mixture in bottom of each bowl.
Layer fruits in rows over the top of the açaí mixture.
Top with a dollop of yogurt.
Garnish with coconut flakes, chia seeds, and dried hibiscus flower.
I just love the crunch of the coconut flakes and the mandarin orange burst! And the colors and dried hibiscus flower fit the Mardi Gras theme! I hope you enjoy this recipe, let me know if you try making it in the comments below!
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
1 Maui onion (or other type), sliced into thin rounds
1/2 cup pomegranate white balsamic vinegar (to be used in pickling process)
1/2 cup white wine vinegar (to be used in pickling process)
1 cup water (to be used in pickling process)
1 tablespoon maple syrup (optional, depending on sweetness of onion, for pickling process)
1/4 teaspoon flaked sea salt, divided (to be used in pickling process, avocado mixture, and sprinkling over top of dish)
2 cloves garlic, minced, divided (to be used in pickling process and in avocado mixture)
2-4 slices toast, lightly buttered
2 ripe avocados
1/2 teaspoon pepper, divided (to be used in avocado mixture and sprinkling over top of dish)
1/2 teaspoon dried thyme
1/2 lime, juiced (reserve slice for garnish)
2-4 tablespoons of goat cheese, divided into bits
1 roma tomato sliced
Drizzle virgin olive oil
Drizzle balsamic vinegar
2-4 eggs, poached
1/4 to 1/2 cup sliced mango
Directions
MAUI ONION AVOCADO TOAST:
Prepare pickled onions by layering them in a separate dish.
Bring both vinegars, water, maple syrup as desired, 1 clove garlic, minced, and salt to a boil over med-high heat. Let cool slightly and pour over layered onion. Set pickled onions aside for 1 hour before plating or refrigerate overnight for additional pickling process to occur.
Prepare avocado mixture by combining lightly mashed avocado, remaining garlic, one half of the divided salt and pepper, thyme, and lime juice.
Spread avocado mixture over buttered toast and place onto desired serving dish.
Layer bits of goat cheese and sliced tomato over top.
Drizzle with olive oil and balsamic vinegar.
Top with poached eggs.
Season and garnish with remaining salt and pepper.
Cut pickled onion rounds into rainbow halves and add to plate, in addition to the sliced mango and lime slice as garnish.
*Please note that eating raw or undercooked egg can place you at risk for foodborne illness. You can reduce your risk by handling and cooking them according to recommended guidelines.
Maui is a beautiful place and so is the plethora of food available. With many cultural influences and a creation of dishes to call their own. The Maui onion is one such vegetable that gains its characteristics strictly from the soil located on the island itself. The Maui onion is grown in the volcanic soil on Mt. Haleakala. This gives it the sweet, succulent, mild, and tender aspects that it’s known for.
I pickled the onions for this recipe. You can pickle them for one hour or overnight for best results. Of course if you do not have a Maui onion on hand, you’re welcome to use any type and you can also serve it in its raw form as well.
Enjoy!
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
2 (100 gram) pouches frozen açaí berries, blend according to directions for desired texture using coconut water or coconut milk, fruit juice, milk, or non-dairy product of choice
1 peach, diced, and reserve a couple slices for garnish
1/8 teaspoon pumpkin pie spice
1/4 cup strawberries, sliced
1/4 cup blackberries, whole
1/2 cup yogurt, any kind, any style (I used pineapple)
4 tablespoons rolled oats
Drizzle coconut oil
1/2 teaspoon of sweetener of choice such as guaraná syrup, brown sugar, honey, or agave nectar
1/8 cup macadamia nuts, roughly chopped
Directions
MACADAMIA NUT AND HARVEST PEACH PIE AÇAÍ BOWL:
Spread açaí smoothie mixture in bottom of each bowl.
Combine diced peaches and pumpkin pie spice.
Layer fruits in rows over the top of the açaí mixture.
Top with a dollop of yogurt.
Cook rolled oats in coconut oil and sweetener of choice in pan (cast iron is best) over medium heat for about 1-2 minutes.
Add chopped macadamia nuts to pan and cook a few seconds just until nuts are lightly toasted.
Sprinkle granola nut mixture over top and garnish with peach slices.
Açaí berries grow on the açaí palm and can be frozen and blended together like a smoothie. The açaí bowl is a dish known in Brazil as açaí na tigela which uses these berries along with the layering of other various fruits. Creative options for add-ins are endless. Bananas, berries, tropical, and stone fruits, along with a granola topping, nuts, seeds, or coconut flakes are most popular.
In celebration of National Macadamia Nut Day (September 4th), this recipe includes toasted macadamia nut granola for an extra nutty flavor and crunchy texture. And I combined it with the yummy goodness of homemade fresh peach pie (made with peaches I harvested from the tree).
I hope you enjoy this recipe! Let me know in the comments below if you make it and if you like any particular ingredients in your açaí bowl.
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
1/4-1/2 cup brown sugar (to taste depending on sweetness of pumpkin)
1/4 cup white sugar
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1 teaspoon salt
1 can (15 oz) canned pumpkin or use 2 cups fresh baked pumpkin (fresh baked adds to prep time)
3/4 cup chopped walnuts
Directions
EMPANADA DOUGH:
Mix dry ingredients together.
Add warm water gradually until dough is soft to knead but not sticky.
Roll dough into 3″ balls and let rest in a bowl covered with warm flour sack towels (see below for more about flour sack towels) for 1 hour.
FILLING:
Melt butter over stove and add brown sugar until sugar is dissolved and begins to caramelize. Stir in white sugar, cinnamon, pumpkin spice, and salt. Then add pumpkin and walnuts, heat through.
There are many variations to try and you’re welcome to add raisins, shredded chicken, diced apples (with caramel 😊), or anything you like as they can be savory or sweet.
PREPARING AND COOKING:
Fold and flute. Click here or see below for my How To: Fold and Flute an Empanada video.
Fry in vegetable oil at medium heat or 350 degrees F (177 C) until golden brown and cooked through.
The word comes from the Spanish verb empanar, meaning to wrap or coat in bread. Today they are made in many countries including Spain and the Americas.
Pronounced em-pah-nah-th ah, they can be sweet or savory and filled with meat, vegetables, and a variety of additions such as raisins or nuts. This particular recipe includes fresh pumpkin and chopped walnuts for a tasty combination, but feel free to experiment and add your favorite ingredients, the options are endless!
Flour sack towels can have multiple uses but are great for covering bread dough while it’s rising. The weave is slightly looser compared to a typical tea or dish towel. Because they aren’t dyed, they’re safe to use around foods. A good quality flour sack towel is low lint, low pill, and lightweight enough to allow dough to rise, while maintaining enough coverage to prevent drying out and crusting. They should have finished, clean fabric edges that won’t unravel with repeated use so they don’t end up in your recipe.
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
