Vibrant Smoothie Bowls Twists (Printer View)

Enjoy bold breakfast bowls with purple yam, pistachio, and creative toppings for a lively 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 for dairy-free)
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 (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 (optional)

# Method:

01 - Steam or boil the purple yam for 8 to 10 minutes until fork-tender. Allow to cool before blending.
02 - In a blender, add the cooled yam, frozen bananas, Greek or coconut yogurt, almond milk, pistachio paste, and honey or maple syrup.
03 - Process the mixture until completely smooth and creamy. Add additional almond milk if necessary to reach a thick, spoonable consistency.
04 - Pour the blended mixture evenly into two serving bowls.
05 - Arrange berries, kiwi slices, granola, chopped pistachios, coconut flakes, and optional edible flowers or microgreens on top.
06 - Serve immediately with a spoon.

# Expert Advice:

01 -
  • Exciting flavor combinations, including pistachio and purple yam, make breakfast more fun
  • Quick, easy, and customizable for dietary needs like vegetarian and gluten-free
02 -
  • Swap purple yam for sweet potato or beetroot for a different color and flavor
  • Always check labels if serving to guests with nut or dairy allergies
03 -
  • Use frozen bananas for a thicker, creamier texture
  • Prep toppings in advance for quick assembly on busy mornings

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