Nutrient-packed bowls blend pistachio, purple yam, fruit, and crunchy toppings for a bright breakfast.
# What You'll Need:
→ 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 (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)
# Method:
01 - Steam or boil the diced purple yam in a small saucepan or steamer for 8 to 10 minutes, until fork-tender. Let the yam cool before using.
02 - Combine the cooled purple yam, frozen bananas, Greek or coconut yogurt, almond milk, pistachio paste, and honey or maple syrup in a blender.
03 - Blend until smooth and creamy. If necessary, add a small amount of additional almond milk to reach a thick, spoonable texture.
04 - Divide the smoothie mixture evenly between two bowls.
05 - Arrange the fresh berries, sliced kiwi, gluten-free granola, chopped pistachios, coconut flakes, and edible flowers or microgreens on top.
06 - Serve immediately with a spoon.
