Granola-Heaped Acai Kiwi Bowl
A generously loaded acai bowl with a thick layer of raw nut and buckwheat granola and bright kiwi slices, bold enough to stand against a magenta backdrop.
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Spoonable smoothies with plenty of crunch
Frozen fruit blended thick enough to hold toppings: acai, pitaya, mango and cacao bowls finished with raw granola, seeds, coconut and sliced fruit. Tips cover texture, so bowls never turn to soup.

Showing 1-22 of 22 recipes
A generously loaded acai bowl with a thick layer of raw nut and buckwheat granola and bright kiwi slices, bold enough to stand against a magenta backdrop.
A hearty dark stoneware bowl of creamy soaked oat groats topped with mango chunks, banana, blueberries and wide coconut flakes for a filling breakfast.
A pale jade matcha and avocado smoothie bowl decorated with tidy stripes of kiwi, chia seeds and raw buckwheat granola for a calm, caffeinated breakfast.
A sunny chopped fruit bowl of pink dragon fruit, ripe mango and kiwi, finished with passion fruit dressing and served with a wooden spoon.
An electric pink pitaya smoothie bowl arranged with neat rows of banana coins and a dusting of raw cacao, built to look as good from above as it tastes.
Cubes of speckled white dragon fruit and golden pineapple tossed with lime and mint, piled high in a coconut shell for a fresh, juicy breakfast.
Two jewel-toned frozen berry bowls, one raspberry and one blueberry, thickened with soaked chia and served inside polished coconut shells for a tropical presentation.
A deep blue smoothie bowl made creamy with young coconut meat, topped with banana slices, fresh blueberries and coconut flakes on a clean white table.
A tall acai cup layered with thick berry sorbet, sliced strawberries and golden dehydrated coconut buckwheat granola, easy to carry out the door.
A soft lilac smoothie bowl scented with dried lavender, decorated with pink dragon fruit, strawberries, kiwi and airy dehydrated buckwheat crispies.
A thick, spoonable acai sorbet blended from frozen banana and berries, crowned with raw buckwheat granola and whole cashews for a satisfying crunch.
A portable coconut bowl of chilled white dragon fruit, banana nice cream and passion fruit, made for spreading out on a red gingham picnic cloth.
A pale green banana-spinach smoothie base topped with kiwi rounds, halved strawberries, raw buckwheat granola and fresh mint for a bright, crunchy start.
Twin deep-purple wild berry smoothie bowls finished with a scatter of pumpkin, sunflower and chia seeds, made for a slow weekend breakfast at the table.
A brunch spread of four small smoothie bowls, strawberry coconut, apricot, blueberry chia and kiwi, each built from one simple frozen fruit base.
A thick sunshine-yellow mango bowl with a hint of turmeric and ginger, topped with banana, kiwi, coconut and crunchy raw almond buckwheat granola.
A creamy coral smoothie bowl blended with goji berries and topped with chia and coconut, served rustic-style on a tree-trunk slice with a wooden spoon.
Three pastel smoothie bowls served in natural coconut shells, each topped with fanned kiwi, sliced strawberries and diced mango for a cheerful overhead spread.
A hollowed pineapple half filled with its own chopped fruit, banana, strawberries, blueberries and raw buckwheat granola, a playful centrepiece for sharing.
A tart, rosy raspberry smoothie bowl lined with fresh banana slices, simple enough for weekdays and lovely eaten outside in the morning sun.
A vivid pink pitaya and raspberry smoothie bowl on a speckled plate, scattered with curled coconut chips and bitter cacao nibs for crunch.
A velvety vanilla-cashew smoothie bowl served in a wooden bowl and scattered with whole cashews, broad golden coconut flakes and ruby goji berries.