Bright smoothie bowls blend yam, banana, pistachio, topped with fruit and crunch for a lively 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
# How to Make It:
01 - Steam or boil the diced purple yam for 8 to 10 minutes until fork-tender, then set aside to cool.
02 - In a blender, combine the cooled purple yam, frozen banana slices, Greek yogurt, almond milk, pistachio paste, and honey or maple syrup.
03 - Blend until smooth and creamy. Add more almond milk as needed for a thick, spoonable texture.
04 - Divide the smoothie mixture evenly between two serving bowls.
05 - Arrange berries, sliced kiwi, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens artfully over each bowl.
06 - Enjoy right away with a spoon for optimal texture and freshness.
