Yogurt bowls are quickly catching fire as a popular meal option, but few realize how easy they are to make at home. Don’t get me wrong, I’ve become chummy with the owner of Yogurt Express because of how many bowls I’ve bought. Although since, I’ve realized how much cheaper and healthier they can be when made at home.

This recipe cuts out unnecessary butter by swapping granola with muesli and has not only acai, but flax, chia, kale, matcha green tea and goji too. So if you want less calories in your mouth and more money in your wallet, you’ve come to the right place.

The best part of this recipe? You can switch up this vegan dish by changing the fruits and smoothie flavor to your liking – it’s impossible to get bored. Plus, you can add honey, almond butter or Nutella to keep things interesting. Did I mention 10 grams of protein too? You’ll leave for class feeling nourished, not stuffed.

Acai Bowls

  • Prep Time:10 minutes
  • Cook Time:0 minutes
  • Total Time:10 minutes
  • Servings:1 serving
  • Easy

    Ingredients

  • 2 cup frozen mango
  • 1 cup V8 Healthy Greens Vegetable and Fruit Beverage
  • 1 cup greek yogurt
  • 2 tablespoon Superberry Pro-Shake powder
  • 2 strawberries, sliced
  • 1 banana, sliced
  • 5 blackberries
  • 2 mango, diced
  • 1/4 cup muesli
  • 1/4 cup Craisins
  • 2 tablespoon unsweetened shredded coconut
  • 2 tablespoon peanut butter
Photo by Kathleen Mensing
Photo by Kathleen Mensing

Step 1

Blend together the frozen fruit, V8 juice, greek yogurt and pro-shake powder until smooth.

Step 2

Cover the bottom of the bowl with muesli.

Photo by Kathleen Mensing
Photo by Kathleen Mensing

Step 3

Pour smoothie into the bowl.

Photo by Kathleen Mensing
Photo by Kathleen Mensing

Step 4

Sprinkle coconut, craisins and remaining muesli over the bowl.

Photo by Kathleen Mensing
Photo by Kathleen Mensing

Step 5

Garnish with fresh strawberries, blackberries, banana and mango.

Photo by Kathleen Mensing
Photo by Kathleen Mensing

Step 6

Drizzle peanut butter over the bowl and enjoy!

Photo by Kathleen Mensing
Photo by Kathleen Mensing