Nutrient-packed bowls blend purple yam, pistachio, and fresh fruit for a delightful fusion breakfast.
# What You'll Need:
→ Base
01 - 1 small purple yam (ube), peeled and diced
02 - 1 cup frozen banana slices
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, or 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
# How to make it:
01 - Steam or boil the diced purple yam in a small saucepan for 8 to 10 minutes until fork-tender, then allow to cool completely.
02 - Place cooled purple yam, frozen banana slices, Greek or coconut yogurt, unsweetened almond milk, pistachio paste, and honey or maple syrup into a blender.
03 - Blend ingredients until velvety smooth and creamy. For a thicker bowl, add more frozen banana; for a looser consistency, add a small splash of almond milk.
04 - Divide the smoothie mixture evenly between two serving bowls.
05 - Arrange berries, kiwi slices, gluten-free granola, chopped pistachios, coconut flakes, and edible flowers or microgreens artistically over the surface.
06 - Present immediately with a spoon for optimal texture and freshness.
