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OG Acai Bowl

Serves 1 to 2 / Ready in 10 minutes


    OG Acai Bowl

    Barely a day goes by when our blender isn’t whipping up an acai bowl. There is something addictive about acai bowls, and as far as addictions go, this is a good one! Get hooked on the antioxidant- and vitamin-rich sweetness of this fruity acai bowl with all the trimmings!


    Naturally sweet dishes like this acai bowl can help tame your cravings for sugar-laden processed foods, reveals Andrea Hannemann in <Plant Over Processed>—and cutting back on added sugars is a huge win for heart health. “While the American Heart Association recommends no more than 6 teaspoons (25 grams) of added/refined sugar per day for women, and 9 teaspoons (38 grams) for men, the average American consumes around 20 teaspoons a day! We are a nation of sugar addicts,” she writes. “The processed foods that we eat are in large part to blame.”


    OG Acai Bowl


    • 2 cups frozen blueberries
    • 3 frozen ripe bananas
    • 2 - 3.5 oz acai superfruit packs or 1 scoop acai powder
    • 1 cup frozen mango chunks
    • 1/2 cup plant milk
    • Toppings: sliced banana, granola, shredded coconut, goji berries, mango, blueberries, kiwi


    Per serving:

    • calories351
    • protein5g
    • fat6g
    • carbs77g
      • sugar47g
      • fiber10g
    • sodium33mg



    1. Place all ingredients except toppings in high-powered blender.
    2. Blend, starting on medium speed and gradually making your way up to high, for 1 to 2 minutes, stopping every 20 seconds or so to mix ingredients and push them down with smoothie stick. Once you see the “swirl,” you will know it’s done.
    3. Pour your smoothie into your favorite bowl and add your choice of toppings.


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    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.