Colorful smoothie bowls with purple yam, pistachio, and fresh fruits create a delightful start to the day.
# 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 purple yam in a small saucepan or steamer for 8 to 10 minutes until fork-tender. Let cool completely.
02 - Combine the cooled purple yam, frozen bananas, Greek yogurt or coconut yogurt, almond milk, pistachio paste, and honey or maple syrup in a blender.
03 - Blend the ingredients until a creamy and thick consistency is achieved. If the mixture is too dense, incorporate a splash more almond milk.
04 - Divide the blended mixture evenly into two serving bowls.
05 - Arrange fresh berries, sliced kiwi, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens decoratively atop each bowl.
06 - Serve immediately with a spoon for optimal texture and flavor.
