Purple yam and pistachio pair in a colorful breakfast bowl, artfully topped with fruit, granola, and coconut flakes.
# Components:
→ 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 (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)
# Directions:
01 - Steam or boil the purple yam for 8 to 10 minutes until tender. Let cool to room temperature.
02 - Combine the cooked purple yam, frozen banana slices, yogurt, almond milk, pistachio paste, and honey or maple syrup in a blender.
03 - Blend the mixture until fully smooth and creamy. Add a small amount of almond milk if needed to achieve a thick, spoonable texture.
04 - Divide the smoothie base evenly into two serving bowls.
05 - Arrange the berries, kiwi slices, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens attractively on top.
06 - Serve immediately with a spoon.
