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 was on a weekend morning when I wanted something special but fuss-free. The combination of ube and pistachio surprised my family with its uniqueness and turned breakfast into a celebration of fun flavors.
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: 1 tbsp, optional
- 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
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.
- Divide into 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 Sharing these veggie-packed bowls has become a Sunday ritual with my family. Everyone loves designing their own toppings, making breakfast a creative and cheerful bonding time.
Required Tools
Blender, small saucepan or steamer, knife and cutting board, serving bowls and spoons
Allergen Information
Contains tree nuts (pistachios), dairy if using Greek yogurt, gluten if granola is not gluten-free. Always check product labels for potential allergens.
Nutritional Information
Calories: 310, Total Fat: 11 g, Carbohydrates: 48 g, Protein: 8 g (per serving)
Save Serve smoothie bowls fresh for the best flavor and texture. Top with your favorite fruits for even more color on busy mornings.
Recipe FAQ
- → Can I substitute purple yam?
Yes, try cooked sweet potato or beetroot for different colors and subtle flavor changes.
- → Is this suitable for a vegan diet?
Use plant-based yogurt and maple syrup for a fully vegan and dairy-free bowl.
- → What can I use instead of pistachios?
Almond or cashew butter offers a creamy texture and unique nutty flavor alternatives.
- → How can I boost the protein content?
Add a scoop of your favorite protein powder to the base for extra protein.
- → Are there gluten-free options for granola?
Choose gluten-free granola to ensure the bowl remains suitable for gluten intolerance.
- → What toppings add the most texture?
Granola, chopped nuts, and coconut flakes deliver crunch, balancing the creamy base.