Colorful bowls blend purple yam, pistachio, fresh fruits, and crunchy toppings for a vibrant breakfast experience.
# 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 purple yam for 8 to 10 minutes until fork-tender, then allow to cool completely.
02 - In a blender, add the cooled yam, frozen bananas, yogurt, almond milk, pistachio paste, and honey or maple syrup.
03 - Blend the mixture until creamy and smooth. Add additional almond milk if necessary for a thick, spoonable consistency.
04 - Divide the blended mixture evenly between two serving bowls.
05 - Arrange fresh berries, sliced kiwi, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens on top.
06 - Serve immediately with spoons.
