A lively, nutritious breakfast bowl with purple yam, pistachio and bold toppings for energizing mornings.
# 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
→ 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
# Method:
01 - Steam or boil the diced purple yam for 8 to 10 minutes until fork-tender. Let cool completely before use.
02 - Blend the cooked purple yam, frozen banana slices, Greek yogurt, almond milk, pistachio paste, and honey or maple syrup until smooth and creamy.
03 - Add additional almond milk, one tablespoon at a time, until the mixture reaches a thick, spoonable texture.
04 - Evenly divide the smoothie mixture into two serving bowls.
05 - Decoratively layer the berries, kiwi slices, granola, chopped pistachios, coconut flakes, and optional edible flowers or microgreens on each bowl.
06 - Present immediately with spoons for optimal freshness.
