Save 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.
The first time I made these smoothie bowls, my family was amazed by the vibrant purple hue and combination of pistachio and ube. Now, they regularly request this for weekend mornings, and we love experimenting with new toppings together.
Ingredients
- Purple yam (ube): 1 small, peeled and diced
- Frozen bananas: 1 cup, sliced
- Greek yogurt (or coconut yogurt): 1/2 cup
- Unsweetened almond milk: 1/2 cup
- Pistachio paste or shelled pistachios: 2 tbsp
- Honey or maple syrup (optional): 1 tbsp
- Fresh berries: 1/4 cup (blueberries, strawberries, or raspberries)
- Kiwi: 1, peeled and sliced
- Granola: 2 tbsp (gluten-free if needed)
- Chopped pistachios: 1 tbsp
- Unsweetened coconut flakes: 1 tbsp
- Edible flowers or microgreens: optional, for garnish
Instructions
- Cook the Yam:
- Steam or boil the purple yam for 8–10 minutes until fork-tender. Allow to cool.
- Blend the Base:
- In a blender, combine the cooked purple yam, frozen bananas, Greek yogurt, almond milk, pistachio paste, and honey or maple syrup.
- Puree:
- Blend until smooth and creamy. If needed, add a splash more almond milk to achieve a thick, spoonable consistency.
- Divide the Mixture:
- Divide the smoothie mixture between two bowls.
- Add Toppings:
- Artfully arrange the berries, kiwi, granola, chopped pistachios, coconut flakes, and edible flowers on top.
- Serve:
- Serve immediately with a spoon.
Save Preparing these bowls together has become a favorite family ritual, especially letting everyone customize their toppings. Watching kids choose colorful fruit and edible flowers makes breakfast time extra special.
Required Tools
You will need a blender, a small saucepan or steamer, a knife and cutting board, plus serving bowls and spoons to create and enjoy this recipe.
Allergen Information
This recipe contains tree nuts (pistachios) and may include dairy and gluten depending on your yogurt and granola choices. Always check product labels to suit your dietary needs.
Nutritional Information
Each serving provides around 310 calories, 11 grams of fat, 48 grams carbohydrates, and 8 grams protein.
Save Enjoy a burst of color and flavor in every spoonful—these bowls are perfect for starting your day on a creative note.
Recipe FAQ
- → Can I replace purple yam with another ingredient?
Yes, sweet potato or beetroot add vibrant color and a subtly sweet flavor to your bowls.
- → What plant-based yogurt can I use?
Coconut yogurt is a delicious option for dairy-free bowls, offering a creamy texture and mild taste.
- → How do I achieve a thick consistency?
Blend the ingredients with minimal liquid and use frozen bananas. Add extra almond milk for desired thickness.
- → What toppings work best for crunch?
Granola and chopped pistachios add excellent crunch; coconut flakes and fresh fruits enhance flavor and texture.
- → Is this suitable for a gluten-free diet?
Yes, simply use gluten-free granola to keep the bowls gluten-free and accessible.