Purple yam, pistachio, and fruit blend create a vibrant, satisfying bowl with creative toppings for 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)
# Method:
01 - Cook the purple yam by steaming or boiling for 8 to 10 minutes until fork-tender. Set aside to cool.
02 - Place cooled yam, frozen bananas, Greek yogurt, almond milk, pistachio paste, and optional honey or maple syrup into a blender.
03 - Blend until the mixture is smooth and creamy. Add a splash of almond milk if needed for a thick, spoonable consistency.
04 - Pour the blended mixture evenly into serving bowls.
05 - Garnish each bowl with berries, sliced kiwi, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens as desired.
06 - Serve immediately with a spoon.
