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These acai bowls come together in less than ten minutes for a healthy, nutritious, and delicious breakfast or snack. Officially kid-approved, these are full of mixed berries, bananas, and acai. Top with all your favorites like granola, nuts and seeds, fresh fruit, and coconut.

I always crave something special on the weekends for breakfast to make for the whole family. We have the added challenge of having one of the pickiest eaters in our home. I can tell you I have never seen him empty a bowl so fast! If that weren’t enough of a reason to love these, they are packed full of antioxidants, fresh fruit, and the added benefit of healthy toppings like chia seeds, hemp hearts, fresh fruit, granola, and coconut. I also added puffed millet since I like its crunchy texture and airiness.

This recipe is one I have been making for over ten years since I made the switch to vegan foods. I finally wrote it down to share! I am a big fan of smoothies and fresh fruit and this is the best of both worlds all served up in a big bowl. You can usually find frozen acai packets in the frozen fruit section at your local grocery store. The best part is customizing the toppings to your favorites. I also eat these as is all the time when I am feeling lazy or just want something more smoothie-like.

The biggest thing to keep in mind when making these is to ensure your fruit is frozen. The ability to keep the consistency thicker is really determined by the quality of your blender, but frozen fruit is the key. While you can certainly use a fancy blender with a tamper, I get along just fine with this blender and have been making smoothie bowls for years with it. It’s awesome. You can also keep these bowls frozen for up to three months. Thaw them out for 15 minutes on the counter or microwave for about ten seconds. Just top with granola and fruit and you have yourself a quick, wholesome, and healthy breakfast.

Instructions

1. Make sure your fruit is fully frozen. If it’s not, you can still use it, but you will have a thinner consistency in your acai bowl.
2. Add all the ingredients to a high-speed blender. Blend on high power until smooth. Try to stir and blend again before adding any additional liquid to keep the mixture as thick as possible.

3. If you are making these ahead of time, you can divide the smoothie mix evenly between airtight freezer-safe containers and place them in the freezer. When ready to use, thaw them on the counter for 15 minutes or place them in the microwave for 10-15 seconds before adding fresh toppings.
4. Divide evenly between 4 bowls and top with your favorite toppings: granola, fresh fruit, seeds, nuts, hemp hearts, coconut, honey, etc.
5. Enjoy fresh and serve immediately. If they get too runny, you can place them in the freezer for a few minutes to firm back up.

Try these other recipes:

Stuffed Tofu and Veggie Pancakes

Tofu Scramble

Fluffy Eggless Waffles

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Easy Acai Bowls

These acai bowls come together in ten minutes for a healthy, nutritious, and delicious breakfast or snack. Officially kid-approved, these are full of mixed berries, bananas, and acai and topped with all your favorites like granola, nuts and seeds, fresh fruit, and coconut.

Course Breakfast, Dessert, Snack

Cuisine Brazilian

Keyword acai, acai bowl, breakfast, dairy-free, fruit, gluten free, smoothie, smoothie bowl, vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 packets frozen acai
• 1 frozen banana
• 1 cup frozen berries (I used half blueberry and half strawberry)
• 1 cup unsweetened soy milk
• 1/2 cup dairy-free yogurt
• additional toppings: granola, hemp, fresh fruit, nuts, coconut, etc.

Instructions

• Make sure your fruit is fully frozen. If it's not, you can still use it, but you will have a thinner consistency in your acai bowl.
• Add all the ingredients to a high-speed blender. Blend on high power until smooth. Try to stir and blend again before adding any additional liquid to keep the mixture as thick as possible.
• If you are making these ahead of time, you can divide the smoothie mix evenly between airtight freezer-safe containers and place them in the freezer. When ready to use, thaw them on the counter for 15 minutes or place them in the microwave for 10-15 seconds before adding fresh toppings.
• Divide evenly between 4 bowls and top with your favorite toppings: granola, fresh fruit, seeds, nuts, hemp hearts, coconut, honey, etc.
• Enjoy fresh and serve immediately. If they get too runny, you can place them in the freezer for a few minutes to firm back up.

The post Easy Acai Bowls appeared first on The Hungry Carrot.

This vibrant and flavorful rainbow tofu poke bowl is a super quick and healthy dish you can have on the table in less than 30 minutes. A deconstructed sushi roll in a bowl with vibrant fresh veggies, marinated crispy tofu, and sweet mango on a bed of sushi rice. Poke bowls prove that eating plant-based can truly be an indulgent satisfying experience. Grab your chopsticks and let’s dig in!

I absolutely love poke. It’s delicious, versatile, and full of fresh flavors. It’s bursting with colors and textures that truly celebrate fresh ingredients. Plus it’s so ridiculously easy and quick to make but looks like a million bucks.

For our base, we use a fluffy bed of sushi rice. Alternatively, you could use quinoa, brown rice, or even cauliflower for a lower-carb option. And then there are the heroes of the poke bowl: the rainbow of fresh veggies with each color offering a distinct nutritional punch. Crisp cucumber and bell pepper, vibrant mukimame, crunchy carrot and radish, creamy avocado chunks, and juicy mango come together in the perfect balance. Get creative with your veggies or add some seaweed salad for an authentic touch.

Our protein powerhouse comes in the form of humble yet mighty tofu. Not boring squishy tofu, but crispy, golden, marinated cubes of tofu that add the perfect texture.

The finishing touches amp up our poke bowls to another level. Sprinkle those bad boys with sesame seeds, chopped scallions, and nori flakes for a serious umami kick. I top mine with soy sauce but you can add a flavor explosion by dolloping it with sriracha mayo, drizzling a tangy sesame miso dressing, or a zesty citrus viniagrette.

Instructions

Sushi Rice

1. Pour the rice and water into a rice cooker and turn on. While rice is cooking, heat the rice vinegar and sugar over medium heat for a couple of minutes until the sugar dissolves and the vinegar vapors disperse. Set aside.
2. When the rice is done, pour in the sugar and vinegar mixture and mix well.

Crispy Tofu

1. Drain and press your tofu to remove any excess moisture with a tofu press or a kitchen towel. Cut into cubes.
2. Combine the soy sauce, garlic, and ginger in a mixing bowl. Add the tofu and toss to coat. Let it marinate for 10 minutes. Then add the cornstarch and mix well.
3. Heat the sesame oil over medium heat. Fry the tofu for 3-4 minutes on each side until crispy. Remove from heat.

Assemble

1. Place some rice in a bowl and top with the crispy tofu, veggies, and mango. Garnish with chopped scallions and sesame seeds if desired. Serve with more soy sauce, hot sauce, chili flakes, or anything you prefer.
2. These poke bowls are best when fresh, but they do keep for a couple of days in an airtight container in the fridge.

Try these related recipes:

High Protein Vegan Meatballs

Homemade Vegan Spaghetti Sauce

Fried Vegan Burrata Cheese

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Rainbow Tofu Poke Bowl

A rainbow of vibrant fresh veggies, marinated crispy tofu, and sweet mango on a bed of sushi rice. A deconstructed sushi roll in a bowl that comes together in less than 30 minutes.

Course Main Course

Cuisine Hawaiian, Japanese

Keyword poke, rice, sushi, tofu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Sushi Rice

• 1 cup uncooked sushi rice
• 2 cups water
• 1 tbsp sugar
• 2 tbsp rice vinegar

Tofu

• 1 14 oz package firm tofu
• 1 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp garlic-minced
• 1 tsp ginger-minced
• 1 tbsp cornstarch

Toppings

• 1 carrot-shredded
• 1 cup purple cabbage-shredded
• 1/2 cup sliced radish
• 1 avocado-cubed
• 1 red bell pepper-sliced
• 1 cucumber-sliced
• 1 cup shelled edamame
• scallions and sesame seeds for garnish
• 1 mango-cubed

Instructions

Sushi Rice

• Pour the rice and water into a rice cooker and turn on. While rice is cooking, heat the rice vinegar and sugar over medium heat for a couple of minutes until the sugar dissolves and the vinegar vapors disperse. Set aside.
• When the rice is done, pour in the sugar and vinegar mixture and mix well.

Crispy Tofu

• Drain and press your tofu to remove any excess moisture with a tofu press or a kitchen towel. Cut into cubes.
• Combine the soy sauce, garlic, and ginger in a mixing bowl. Add the tofu and toss to coat. Let it marinate for 10 minutes. Then add the cornstarch and mix well.
• Heat the sesame oil over medium heat. Fry the tofu for 3-4 minutes on each side until crispy. Remove from heat.

Assemble

• Place some rice in a bowl and top with the crispy tofu, veggies, and mango. Garnish with chopped scallions and sesame seeds if desired. Serve with more soy sauce, hot sauce, chili flakes, or anything you prefer.
• These poke bowls are best when fresh, but they do keep for a couple of days in an airtight container in the fridge.

The post Rainbow Tofu Poke Bowl appeared first on The Hungry Carrot.