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.
I first made these smoothie bowls when craving something unique and vibrant for breakfast & they instantly lifted my morning mood. The subtle sweetness of purple yam paired with pistachio really surprised my family!
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.
- Achieve Texture:
- Blend until smooth and creamy. If needed, add a splash more almond milk to achieve a thick, spoonable consistency.
- Assemble Bowls:
- 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 The kids love helping arrange toppings & sometimes sneak extra pistachios on their bowls. This recipe is now our weekend tradition & everyone personalizes their bowl their way!
Required Tools
You only need a blender, small saucepan or steamer, knife and cutting board, plus serving bowls and spoons for this easy breakfast.
Allergen Information
Contains tree nuts (pistachios) and potentially dairy or gluten depending on yogurt and granola choices. Please read all ingredient labels carefully.
Nutritional Information
Each serving has around 310 calories, 11 g fat, 48 g carbs, and 8 g protein.
Save Give these vibrant bowls a try when you want breakfast to feel like a special treat. Play with colors and toppings to make every morning new!
Recipe FAQs
- → How do I achieve a thick, spoonable consistency?
Use frozen bananas and adjust almond milk gradually. Start with less liquid and add just enough for blending.
- → Can I substitute another base for purple yam?
Yes, sweet potato or beetroot offer different flavors and colors, making great alternatives to purple yam.
- → What toppings work best for added texture?
Try granola, chopped pistachios, coconut flakes, or fresh fruits to add satisfying crunch and variety.
- → Is this suitable for a vegan diet?
Absolutely! Use plant-based yogurt and maple syrup, and ensure toppings like granola are vegan-friendly.
- → Can I add protein to the bowl?
You can mix in a scoop of your preferred protein powder to the base to boost the protein content.
- → How should I store leftovers?
These are best served fresh, but you can refrigerate the base for up to a day. Add toppings just before serving.