Save Pin 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 created this smoothie bowl on a weekend morning when I craved something fresh yet substantial. The unorthodox addition of purple yam and pistachio became a favorite that always lifts my spirits.
Ingredients
- Base: 1 small purple yam (ube), peeled and diced
- Base: 1 cup frozen bananas, sliced
- Base: 1/2 cup Greek yogurt (or coconut yogurt for dairy-free)
- Base: 1/2 cup unsweetened almond milk
- Base: 2 tbsp pistachio paste or shelled pistachios
- Base: 1 tbsp honey or maple syrup (optional)
- Toppings: 1/4 cup fresh berries (blueberries, strawberries, or raspberries)
- Toppings: 1 kiwi, peeled and sliced
- Toppings: 2 tbsp granola (gluten-free if needed)
- Toppings: 1 tbsp chopped pistachios
- Toppings: 1 tbsp unsweetened coconut flakes
- Toppings: Edible flowers or microgreens (optional)
Instructions
- Cook Yam:
- Steam or boil the purple yam for 8–10 minutes until fork-tender. Allow to cool.
- Blend Base:
- In a blender, combine the cooked purple yam, frozen bananas, Greek yogurt, almond milk, pistachio paste, and honey or maple syrup.
- Make Smoothie:
- Blend until smooth and creamy. If needed, add a splash more almond milk to achieve a thick, spoonable consistency.
- Divide & Top:
- Divide the smoothie mixture between two bowls.
- Arrange Toppings:
- Artfully arrange the berries, kiwi, granola, chopped pistachios, coconut flakes, and edible flowers on top.
- Serve:
- Serve immediately with a spoon.
Save Pin This bowl quickly became a weekend staple when my family gathers for breakfast. Seeing everyone personalize their toppings always sparks lively conversation and laughter at the table.
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, gluten if granola is not gluten-free. Always check product labels for potential allergens.
Nutritional Information
Calories: 310, Total Fat: 11 g, Carbohydrates: 48 g, Protein: 8 g (per serving).
Save Pin Serve immediately for the freshest flavors and textures. Enjoy experimenting with different fruit and nut combinations, and savor each vibrant spoonful.
Recipe FAQs
- → Can I use a different base instead of purple yam?
Yes, sweet potato or beetroot work well and add unique colors to your bowl.
- → How can I make this dairy-free?
Swap Greek yogurt with coconut or other plant-based yogurt alternatives.
- → Are there alternative nut options?
Almond or cashew butter can be used for different flavor twists in the bowl.
- → Is extra protein possible in this dish?
Add a scoop of your preferred protein powder to the blended base for a protein boost.
- → Can the bowl be made gluten-free?
Use gluten-free granola and check toppings for hidden sources of gluten.
- → What equipment do I need?
A blender, saucepan or steamer, knife, cutting board, and serving bowls are ideal for prep.