Colorful breakfast bowls blend purple yam, pistachio, fruit, and creamy yogurt for a delightful start.
# 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
# How to Make It:
01 - Steam or boil the purple yam for 8 to 10 minutes until fork-tender, then allow it to cool.
02 - Combine the cooled purple yam, frozen bananas, Greek yogurt, almond milk, pistachio paste, and honey or maple syrup in a blender.
03 - Blend the mixture until creamy and smooth; add extra almond milk as needed to achieve a thick, spoonable texture.
04 - Evenly divide the smoothie mixture between two serving bowls.
05 - Arrange berries, kiwi slices, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens attractively over each bowl.
06 - Enjoy immediately with a spoon.
