Brazilian Gluten-Free Guaraná Smoothie Bowl with Tropical Fruit Salsa & Coconut-Almond Granola

Allergens

Tree nuts (almonds)

Ingredients

• 1 cup frozen mixed tropical fruits (mango, pineapple, papaya)
• 1 ripe banana
• 1 tablespoon guaraná powder
• 1 cup almond milk
• 2 cups fresh tropical fruit, diced (mango, papaya, kiwi)
• 1/4 cup lime juice
• 1 teaspoon honey or agave syrup
• 2 cups gluten
• free granola
• 1/2 cup unsweetened shredded coconut
• 1 cup almonds, roughly chopped

Instructions

1. In a blender, combine the frozen mixed tropical fruits, banana, guaraná powder, and almond milk. Blend until smooth and creamy.
2. Pour the smoothie mixture into a large bowl, and set aside.
3. In another bowl, toss together the diced fresh tropical fruit, lime juice, and honey or agave syrup. Let it sit for 5 minutes to marinate.
4. In a third bowl, combine the gluten free granola, shredded coconut, and chopped almonds.
5. To assemble, pour the tropical fruit salsa over the smoothie bowl, then top with the coconut almond granola mixture.
6. Serve immediately and enjoy your culinary journey to Brazil!

Chef’s Insight

Using guaraná powder not only adds a unique flavor profile but also provides an energizing boost to start your day.

Notes

Be sure to use ripe bananas for a smooth and creamy consistency in the smoothie bowl.