Peanut Butter Loco Moco

2016-08-19
Acai Berry Juice Benefits
  • Yield : 1
  • Servings : 1
  • Prep Time : 15m

Peanut Butter Loco Moco

Serves: 1
Hands-on Time: 15 minutes
Total Time: 15 minutes

This acai bowl recipe takes its name from Loco Moco, a popular, protein-dense Hawaiian breakfast dish that features white rice topped with hamburger patties, fried eggs and gravy. This cleaned-up breakfast packs plenty of protein with peanut butter along with a vitamins and minerals boost from the almond milk and berries. You can also add a scoop of your favorite protein powder for an added protein spike!

INGREDIENTS:

ACAI PURÉE

  • 1/2 small banana
  • 1 1/2 tsp natural unsalted peanut butter
  • 1 tbsp unsweetened cocoa powder
  • 1 100-g (3.5-oz) pack frozen unsweetened acai berry pulp (TRY: Sambazon Unsweetened Acai Smoothie Pack; before opening your acai pack, run pack under water for 5 seconds to thaw and break the frozen pulp into smaller pieces.)
  • 1/2 cup frozen strawberries
  • 1/2 cup unsweetened almond milk (TIP: Instead of almond milk, you can substitute a mix of ¼ cup coconut milk combined with ¼ cup water.)

TOPPINGS

  • 1/2 small banana, sliced
  • 1/4 cup granola, optional
  • 2 tsp shredded unsweetened coconut
  • 1 tbsp cocoa nibs
  • 1 1/2 tsp natural unsalted peanut butter
  • Drizzle of raw honey, optional

INSTRUCTIONS:

  1. Prepare acai purée: To a blender, add banana, peanut butter, cocoa powder, acai pulp, strawberries and a splash of milk. (TIP: Add to blender in that order as adding softer ingredients first makes it easier on your blender blades.) Blend on low until larger chunks are broken down, then gradually increase speed, adding a splash of milk at a time, and stopping to scrape down sides of blender if needed. When ingredients have mostly come together and all of milk has been added, blend on high for 15 to 20 seconds more.
  2. Add toppings: Pour acai purée into a bowl, then add toppings and drizzle with honey (if using).

Nutrients per serving (1 bowl): Calories: 419, Total Fat: 24 g, Sat. Fat: 8 g, Monounsaturated Fat: 6.5 g, Polyunsaturated Fat: 6.5 g, Carbs: 48.5 g, Fiber: 15 g, Sugars: 19.5 g, Protein: 10 g, Sodium: 111 mg, Cholesterol: 0 mg 

Layla Khoury-Hanold, of Glass of Rosé, is a NYC-based food writer and blogger whose obsession with food started early. As an American growing up in Tunisia, the Congo, France, Scotland, and Indonesia, she counts escargots and foie gras among her first memorable meals. Her beverage of choice is a glass of rosé (no surprise there!) and nothing makes her swoon more than a luxurious plate of pasta or a freshly baked pain au chocolat. When she’s not eating or cooking, she’s documenting her food adventures: follow her on Twitter: @glassofrose and Instagram: @theglassofrose. She has contributed to Saveur.com, CityEats New York, Our Town Downtown and New York City’s Crowdsourced Dessert Guide (BiblioCrunch).

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