Colorful bowls feature purple yam, pistachio, berries, and granola for a creative, nutrient-rich fusion breakfast.
# Components:
→ Base
01 - 1 small purple yam (ube), peeled and diced
02 - 1 cup frozen bananas, sliced
03 - 1/2 cup Greek yogurt or coconut yogurt
04 - 1/2 cup unsweetened almond milk
05 - 2 tablespoons pistachio paste or shelled pistachios
06 - 1 tablespoon honey or maple syrup (optional)
→ Toppings
07 - 1/4 cup fresh berries (blueberries, strawberries, or raspberries)
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola (gluten-free if needed)
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens (optional)
# Directions:
01 - Steam or boil diced purple yam for 8 to 10 minutes until fork-tender. Remove from heat and let cool completely.
02 - In a blender, add cooled purple yam, frozen banana slices, Greek or coconut yogurt, almond milk, pistachio paste, and honey or maple syrup.
03 - Blend mixture until thoroughly smooth. Incorporate additional almond milk if needed to reach a thick yet spoonable consistency.
04 - Divide the blended mixture evenly between two serving bowls.
05 - Artfully arrange berries, sliced kiwi, granola, chopped pistachios, coconut flakes, and optional edible flowers or microgreens over each bowl.
06 - Present immediately with a spoon for breakfast enjoyment.
