Brazilian Paleo Breakfast: Mouthwatering Acai Bowl & Guacamole-stuffed Bacon Boats Recipe

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups frozen acai puree
• 1 banana, peeled and sliced
• 1/2 cup unsweetened almond milk
• 4 large strips of bacon
• 1 ripe avocado, pitted and diced
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 cup chopped pecans
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons honey or maple syrup

Instructions

1. a. In a blender, combine the acai puree, banana slices, and almond milk. Blend until smooth and creamy. Pour into two bowls. b. In a small bowl, mix together the diced avocado, lime juice, salt, garlic powder, and cumin to make the guacamole. Set aside. c. Place a strip of bacon on a microwave safe plate and cook for 30 seconds. Flip and cook for another 30 seconds. Remove from the plate and pat dry with paper towels. Repeat with the remaining bacon strips. d. Carefully make a small pocket in each cooked bacon strip and stuff it with guacamole. Set aside. e. In a small pan, toast the pecans over medium heat for 2 3 minutes, or until fragrant. Remove from the heat and let cool slightly. f. In another pan, lightly toast the shredded coconut over medium heat for 1 2 minutes, or until golden brown. Watch carefully to prevent burning. g. Sprinkle the toasted pecans and coconut on top of the acai bowls. Drizzle with honey or maple syrup and serve with the guacamole stuffed bacon boats on the side.

Chef’s Insight

To make a creamier acai bowl, add more almond milk.

Notes

Ensure the acai puree is defrosted before blending.