California Avocado Acai Bowl

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I love a good acai bowl. If you’ve never had one, it may be time to jump on the bandwagon!  An acai bowl is a smoothie that you eat with a spoon out of bowl that features the acai berry, a superfood that hails from Brazil (as does the acai bowl). Acai berries are highly perishable so are usually frozen or freeze-dried so that they can be exported. They are lauded for being high in antioxidants, calcium, fiber, iron, and vitamin C, and being low in sugar. Whether or not they are as good for you as some sources claim, they sure make a delicious smoothie bowl!


At the end of June my husband and I took an anniversary trip to Kauai. At one point, we stopped at a little place alongside the highway that a friend told us about that sells really good acai bowls. We split one, topped with banana slices, granola, and passionfruit. It was heavenly. I haven’t been able to get it out of my head since. When I can’t get a dish out of my head it inevitably leads to me heading into the kitchen to figure out my own recipe. This version pays homage to that acai bowl, but with a California twist with the addition of some California Avocado, which ramps up the creaminess factor to the next level. 


The fun part of making (and eating) an acai bowl is getting to “decorate it” before eating or serving it. Think of your favorite smoothie, oatmeal, or even ice cream toppings and add them to the top of your bowl. I love adding thinly sliced California Avocado as a topping, which may sound odd. But don’t knock it until you’ve tried it! It is delicious.  The sweetness of the acai smoothie accentuates the natural sweetness of the avocado, and the creaminess of the avocado is perfect when paired with toppings that have different textures. What’s left to say, other than it’s smoothie time?


California Avocado Acai Bowl Recipe

Makes 2 large servings
2 (4 ounce) unsweetened acai packets, frozen
1 2/3 cup coconut water
2 – 3 frozen bananas, cut into coins (use 3 if you want extra sweetness)
1 ripe California avocado, peeled and pitted
2 tbsp. maple syrup
Toppings: sliced banana, granola, berries, figs, drizzle of maple syrup, chopped nuts, nut butter

  1. Use a rolling pin to lightly crush the contents of the acai packets. This will help the acai blend quickly and easily.
  2. Pour the coconut water into a blender, then add the acai, frozen bananas, avocado, and maple syrup. Blend until smooth, then pour into two bowls and garnish as desired. Eat immediately!

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Editor's Note

If you’re freezing bananas to make acai bowls, you might also want to stock up and prepare some avocados to be ready to throw in the blender. Learn how to freeze avocados for the best results!

Did You Know?

We have dozens of avocado toast recipes and breakfast recipes. And whether you want to use sliced or mashed California Avocados for your breakfast recipes, it is helpful to know how ripen an avocado and chose the ripeness you need.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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