YogiApproved's Good Morning Moringa & Açaí Bowl

We partnered with our friends at YogiApproved on a breakfast bowl worth getting out of bed for — a thick, spoonable açaí base with a tablespoon of moringa stirred through it.

Breakfast gets talked about a lot and made carelessly just as often. The useful part isn't that you eat something in the morning; it's what that something is built from. This bowl is essentially fruit, plant protein, healthy fats and greens, assembled in about ten minutes if you've done the one make-ahead step.

Makes: 2 generous bowls · Active time: 10 minutes · Plan ahead: the chia pudding sets overnight

Make this the night before: chia pudding base

• 3 cups coconut milk
• 1 cup chia seeds
• 2 tbsp honey

Whisk together, seal in a jar, and refrigerate overnight. It keeps for about five days, so one batch covers most of a week of bowls. Stir it once after ten minutes if you want to avoid a lump at the bottom.

Ingredients for the bowls

• 2 cups unsweetened almond milk
• 1 unsweetened açaí packet (frozen)
• 2 tsp Miracle Tree Organic Moringa Powder
• 1 banana — freeze it first; this is what makes the bowl thick enough to hold a spoon
• 1 cup mixed berries (frozen)
• 1 cup pineapple (frozen)
• 1 scoop vanilla pea protein powder
• ½ cup fresh blueberries
• ⅓ cup dried dates
• ⅓ cup shredded coconut
• ⅓ cup granola
• ½ cup chia seed pudding, from above

Directions

1. Spoon ½ cup of the chilled chia pudding into the base of each bowl.
2. Blend the almond milk, açaí packet, moringa powder, frozen banana, berries, pineapple and protein powder until the mixture is thick and holds its shape — start the blender with less milk than you think you need and add more only if it stalls. A runny blend makes a smoothie, not a bowl.
3. Pour the blend over the chia base.
4. Top with the fresh blueberries, dates, shredded coconut and granola.
5. Eat it right away, while the toppings are still crisp.

Notes on the moringa

Two teaspoons is roughly 4 g of powder split across two bowls — enough to turn the blend a deeper green and add a faint grassy note underneath the fruit, without taking over. Moringa leaf is green and slightly peppery on its own; açaí, banana and pineapple are all sweet and acidic enough to carry it comfortably. If you're new to the flavor, start with one teaspoon and work up.

If you prefer, blend the shredded coconut into the mixture instead of scattering it on top — it makes the texture creamier and the bowl a little richer.

What's actually in the bowl

Açaí is a deep-purple Amazonian palm fruit, valued for its anthocyanin content and its fat profile, which is unusual for a fruit. Moringa is made from the dried leaves of Moringa oleifera, hand-picked and solar-dried on family farms in Sri Lanka; the leaf is a source of vitamins A, C and E, calcium, iron and potassium, and contains all nine essential amino acids. Between the pea protein, the chia and the fruit, you're getting protein, fiber and a wide spread of micronutrients in one bowl — which is a fair description of a good breakfast, and no more than that.

Visit YogiApproved for the full video recipe, or browse more moringa recipes from our kitchen.

We value your safety and encourage you to practice safe food preparation habits. Please visit our Food Safety resource for more information before recreating any of our recipes.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Always talk to a healthcare professional before making changes to your diet, especially if you are pregnant, nursing, or managing a medical condition.