Dessert

Vibrant Purple Yam & Pistachio Smoothie Bowls Recipe

ByEthan Lark January 8, 2026January 8, 2026

Introduction

This vibrant smoothie bowl combines the natural sweetness of purple yam and bananas with creamy yogurt and crunchy pistachios. Topped with fresh fruit, granola, and coconut flakes, it makes a colorful and nourishing breakfast or snack that’s as beautiful as it is delicious.

A white bowl filled with a thick, smooth purple smoothie base covers the bottom layer. On top, there are five different rows of toppings arranged side by side: crushed pistachios in green, crunchy light brown nuts, fresh plump dark blue blueberries, three bright green kiwi slices with black seeds in the center, and large white coconut flakes. Small purple and white edible flowers are sprinkled among the fruit. The bowl is placed on a white marbled surface, with a silver spoon next to it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small purple yam (ube), peeled and diced
1 cup frozen bananas, sliced
1/2 cup Greek yogurt or coconut yogurt
1/2 cup unsweetened almond milk
2 tablespoons pistachio paste or shelled pistachios
1 tablespoon honey or maple syrup
1/4 cup fresh berries (blueberries, strawberries, or raspberries)
1 kiwi, peeled and sliced
2 tablespoons granola
1 tablespoon chopped pistachios
1 tablespoon unsweetened coconut flakes
Edible flowers or microgreens (optional)

Instructions

Step 1: Steam or boil the diced purple yam in a small saucepan or steamer for 8 to 10 minutes until fork-tender. Allow it to cool completely.
Step 2: In a blender, combine the cooled purple yam, frozen banana slices, Greek yogurt or coconut yogurt, unsweetened almond milk, pistachio paste or shelled pistachios, and honey or maple syrup.
Step 3: Blend the mixture until smooth and creamy. If it’s too thick, add a little extra almond milk to achieve a spoonable consistency.
Step 4: Divide the smoothie evenly between two bowls.
Step 5: Arrange fresh berries, sliced kiwi, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens on top for a beautiful finish.
Step 6: Serve immediately with a spoon to enjoy the thick, chilled texture.

Tips & Variations

For a dairy-free version, use coconut yogurt and maple syrup instead of honey.
Try swapping pistachio paste for almond butter for a different nutty flavor.
Add a scoop of protein powder to boost nutrition if desired.
Use seasonal fruits on top to keep the bowl fresh and flavorful year-round.

Storage

Because smoothie bowls are best enjoyed fresh, it’s recommended to eat them immediately. If needed, store leftovers in an airtight container in the refrigerator for up to 24 hours. Stir well before eating and add a splash of almond milk to loosen the texture if it thickens.