Save A colorful, nutrient-packed breakfast bowl featuring creative flavor combinations like pistachio and purple yam, topped with fresh fruits and crunchy toppings for a delightful morning treat.
I first made these smoothie bowls on a busy morning and was amazed by how beautiful and tasty they turned out. The combination of creamy purple yam with pistachio was a pleasant surprise that my family loved.
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Ingredients
- Base: 1 small purple yam (ube), peeled and diced
- Base: 1 cup frozen bananas, sliced
- Base: 1/2 cup Greek yogurt (or coconut yogurt for dairy-free)
- Base: 1/2 cup unsweetened almond milk
- Base: 2 tbsp pistachio paste or shelled pistachios
- Base: 1 tbsp honey or maple syrup (optional)
- Toppings: 1/4 cup fresh berries (blueberries, strawberries, or raspberries)
- Toppings: 1 kiwi, peeled and sliced
- Toppings: 2 tbsp granola (gluten-free if needed)
- Toppings: 1 tbsp chopped pistachios
- Toppings: 1 tbsp unsweetened coconut flakes
- Toppings: Edible flowers or microgreens (optional)
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Instructions
- Cook Yam:
- Steam or boil the purple yam for 8–10 minutes until fork-tender. Allow to cool.
- Blend Base:
- In a blender, combine the cooked purple yam, frozen bananas, Greek yogurt, almond milk, pistachio paste, and honey or maple syrup.
- Achieve Consistency:
- Blend until smooth and creamy. If needed, add a splash more almond milk to achieve a thick, spoonable consistency.
- Divide Mixture:
- Divide the smoothie mixture between two bowls.
- Add Toppings:
- Artfully arrange the berries, kiwi, granola, chopped pistachios, coconut flakes, and edible flowers on top.
- Serve:
- Serve immediately with a spoon.
Save When I serve these bowls for breakfast, everyone gathers at the table and picks their favorite toppings, making it a cheerful and interactive family moment.
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Required Tools
Blender, small saucepan or steamer, knife and cutting board, serving bowls and spoons
Allergen Information
Contains tree nuts (pistachios), dairy if using Greek yogurt, and gluten if granola is not gluten-free. Always check product labels for allergens.
Nutritional Information (per serving)
Calories: 310, Total Fat: 11 g, Carbohydrates: 48 g, Protein: 8 g
Save 
Create a beautiful breakfast experience and enjoy the burst of flavor and color. Feel free to experiment with different fruits and nuts for your personalized twist.
Recipe FAQ
- → What makes these bowls colorful?
They feature purple yam and fresh fruits, creating vibrant hues and an eye-catching presentation.
- → Can I use dairy-free options?
Yes, substitute Greek yogurt with coconut yogurt and check granola for gluten-free and vegan choices.
- → How is the base prepared?
Steam or boil purple yam until tender, then blend with bananas, yogurt, almond milk, and pistachios until smooth.
- → What topping combinations work well?
Pair berries, kiwi, coconut flakes, granola, chopped pistachios, and optional edible flowers or microgreens.
- → Are there flavor variation tips?
Try almond or cashew butter in place of pistachio, swap yam for beetroot, or add protein powder for extra nutrition.
- → What tools do I need?
You'll need a blender, saucepan or steamer, knife, cutting board, and serving bowls with spoons.
