Description

This vibrant smoothie bowl features a creamy blend of steamed purple yam, frozen bananas, Greek or coconut yogurt, and pistachio, topped with fresh berries, kiwi, granola, chopped pistachios, coconut flakes, and optional edible flowers or microgreens. It’s a nutritious, colorful breakfast or snack option that balances natural sweetness with crunchy textures.

Ingredients

Scale

Base 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

Toppings

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

Cook and Cool Purple Yam: Steam or boil the diced purple yam in a small saucepan or steamer for 8 to 10 minutes until fork-tender. Once cooked, let the yam cool completely before blending to ensure the smoothie bowl has a chilled, creamy texture.
Blend the Base Ingredients: Add 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 into a blender.
Process Until Creamy: Blend the mixture until smooth and creamy. If the mixture is too thick, gradually add a bit more almond milk to reach a spoonable consistency ideal for smoothie bowls.
Portion and Assemble: Divide the creamy smoothie mixture evenly between two serving bowls, creating a vibrant and thick base.
Adorn the Bowls: Decorate each bowl with fresh berries, sliced kiwi, granola, chopped pistachios, unsweetened coconut flakes, and optionally, edible flowers or microgreens to enhance flavor and visual appeal.
Serve Immediately: Enjoy the smoothie bowls right away while the texture is thick, fresh, and chilled for optimal taste and experience.

Notes

For a vegan option, use coconut yogurt and maple syrup instead of Greek yogurt and honey.
Adjust the sweetness by varying the amount of honey or maple syrup to your taste.
You can substitute pistachio paste with other nut butters or nuts if desired.
Make sure the purple yam is fully cooled before blending to maintain the cold temperature of the bowl.
Use fresh, ripe fruits for toppings to maximize flavor and freshness.
This recipe serves 2 bowls; you can easily scale up for more servings.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Blending
Cuisine: Fusion

Keywords: smoothie bowl, purple yam, ube, pistachio smoothie, healthy breakfast, vegan option, fruit bowl, yogurt bowl