Bright, flavor-packed breakfast bowls with purple yam, pistachio, and colorful fruit toppings.
# Components:
→ 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 (optional)
→ Toppings
07 - 1/4 cup fresh berries such as 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 (optional)
# Directions:
01 - Steam or boil the diced purple yam in a small saucepan for 8 to 10 minutes until fork-tender, then allow to cool.
02 - In a blender, combine the cooled purple yam, frozen bananas, Greek yogurt or coconut yogurt, almond milk, pistachio paste or shelled pistachios, and honey or maple syrup.
03 - Blend ingredients until the mixture is smooth and creamy. If necessary, incorporate a splash of additional almond milk to reach a thick, spoonable consistency.
04 - Portion the blended smoothie base evenly into two serving bowls.
05 - Arrange berries, kiwi slices, granola, chopped pistachios, coconut flakes, and optional edible flowers artfully atop each bowl.
06 - Serve immediately, accompanied by a spoon.
