Peanut Butter Loco Moco

2018-01-26
Green Tropicalada Bowl
  • Yield : 1
  • Servings : 1
  • Prep Time : 15m

Peanut Butter Loco Moco

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 vitamins and minerals 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)
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