Colorful bowls blend purple yam, pistachio, and fresh fruit for a delicious, energizing breakfast.
# Ingredient List:
→ Base
01 - 1 small purple yam (ube), peeled and diced
02 - 1 cup frozen bananas, sliced
03 - 1/2 cup Greek yogurt or coconut yogurt
04 - 1/2 cup unsweetened almond milk
05 - 2 tablespoons pistachio paste or shelled pistachios
06 - 1 tablespoon honey or maple syrup
→ Toppings
07 - 1/4 cup fresh berries (blueberries, strawberries, or raspberries)
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola (gluten-free if needed)
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens
# Directions:
01 - Steam or boil the diced purple yam for 8 to 10 minutes until fork-tender. Remove from heat and allow to cool completely.
02 - In a blender, combine the cooled purple yam, frozen bananas, Greek yogurt or coconut yogurt, unsweetened almond milk, pistachio paste or shelled pistachios, and honey or maple syrup.
03 - Process on high speed until the mixture is creamy and thick. If necessary, add additional almond milk to achieve a spoonable consistency.
04 - Divide the smoothie mixture evenly between two serving bowls.
05 - Neatly arrange the berries, sliced kiwi, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens on top of each bowl.
06 - Serve immediately with spoons.
