Vibrant Smoothie Bowls Twist (Print Version)

Purple yam and pistachio meet fresh fruit in vibrant breakfast bowls with unique flavors and crunchy toppings.

# 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 (optional)

→ Toppings

07 - 1/4 cup fresh berries such as blueberries, strawberries, or raspberries
08 - 1 peeled and sliced kiwi
09 - 2 tablespoons granola (ensure gluten-free if necessary)
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens (optional, for garnish)

# 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 - Add the cooled purple yam, frozen banana slices, Greek or coconut yogurt, almond milk, pistachio paste or pistachios, and honey or maple syrup to a blender.
03 - Process ingredients until smooth and creamy, adding a splash of almond milk if needed for a thick consistency.
04 - Divide the blended mixture evenly into two serving bowls.
05 - Artfully top each bowl with berries, kiwi slices, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens as desired.
06 - Present the bowls immediately with spoons for best texture.

# Additional Tips::

01 -
  • Striking fusion of flavors: ube, pistachio, and fresh fruits
  • Easy to customize for vegan and gluten-free diets
02 -
  • Contains tree nuts and possibly dairy: check all ingredient labels if you have allergies
  • Swapping ube for beetroot or sweet potato can change the color and flavor profile
03 -
  • Add a scoop of protein powder for extra nutrition
  • Swap pistachio paste for almond or cashew butter for delicious variation
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