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 tried blending purple yam with pistachio paste when searching for a more exciting breakfast experience. The blend not only looked stunning but also tasted naturally sweet and creamy, bringing a sense of adventure to my mornings.
Ingredients
- Base: 1 small purple yam (ube), peeled and diced; 1 cup frozen bananas, sliced; 1/2 cup Greek yogurt (or coconut yogurt for dairy-free); 1/2 cup unsweetened almond milk; 2 tbsp pistachio paste or shelled pistachios; 1 tbsp honey or maple syrup (optional)
- Toppings: 1/4 cup fresh berries (blueberries, strawberries, or raspberries); 1 kiwi, peeled and sliced; 2 tbsp granola (gluten-free if needed); 1 tbsp chopped pistachios; 1 tbsp unsweetened coconut flakes; edible flowers or microgreens (optional)
Instructions
- Prepare the yam:
- Steam or boil the purple yam for 8–10 minutes until fork-tender. Allow to cool.
- Blend the 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 and assemble:
- 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 This recipe quickly became a weekend favorite for my family. Each person loves creating their own bowl with their favorite toppings, making breakfast both fun and personalized.
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 possible gluten if granola is not gluten-free. Be sure to review all product labels.
Nutritional Information
Per serving: Calories 310, Total Fat 11 g, Carbohydrates 48 g, Protein 8 g
Save With minimal prep, these smoothie bowls offer both nutrition and fun in every bite. Enjoy mixing and matching your own twists for a truly personalized breakfast experience.
Cooking Questions
- → Can I use other root vegetables instead of purple yam?
Yes, cooked sweet potato or beetroot work well, giving different hues and subtle flavor variations.
- → Is there a dairy-free alternative for the yogurt?
Coconut yogurt or any plant-based yogurt will keep the bowl creamy while staying completely dairy-free.
- → Which nut butters complement the flavors?
Almond or cashew butter add depth and pair beautifully with the fruit and yogurt base.
- → How can I boost the protein content?
Add a scoop of your favorite protein powder during blending for a more satisfying start.
- → What toppings enhance crunch and color?
Granola, chopped pistachios, coconut flakes, fresh berries, kiwi slices, and edible flowers offer taste and visual appeal.
- → Are the bowls suitable for gluten-free diets?
Absolutely—just ensure granola is gluten-free, and all other ingredients used meet gluten-free standards.