Nutrient-packed smoothie bowl with purple yam, fresh fruits, pistachio, and crunchy toppings for a lively breakfast.
# What You'll Need:
→ Base
01 - 1 small purple yam (ube), peeled and diced
02 - 1 cup frozen sliced bananas
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 mixed berries (blueberries, strawberries, raspberries)
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons gluten-free granola
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens (optional)
# Directions:
01 - Steam or boil the diced purple yam for 8 to 10 minutes until fork-tender. Let it cool completely.
02 - Combine cooked purple yam, frozen bananas, yogurt, almond milk, pistachio paste, and honey or maple syrup in a blender.
03 - Blend all ingredients until the mixture is smooth and creamy, adding extra almond milk as needed for a thick consistency.
04 - Divide the smoothie between two bowls.
05 - Arrange berries, kiwi slices, granola, chopped pistachios, coconut flakes, and edible flowers neatly on top of each bowl.
06 - Serve immediately with spoons.
