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 on a busy morning and was amazed by how energizing they turned out. Blending purple yam and pistachios created an unexpectedly harmonious base that quickly became a household favorite for both breakfast and brunch.
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 the yam
- Steam or boil the purple yam for 8–10 minutes until fork-tender. Allow to cool.
- Blend the base
- In a blender, combine the cooked purple yam, frozen bananas, Greek yogurt, almond milk, pistachio paste, and honey or maple syrup.
- Achieve smoothie 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 My family loved assembling their own bowls, turning breakfast into a fun and creative ritual. These smoothie bowls always brighten our mornings and inspire us to try new flavor combinations together.
Required Tools
Blender, small saucepan or steamer, knife and cutting board, serving bowls and spoons
Allergen Information
Contains tree nuts (pistachios) and dairy if using Greek yogurt. Use gluten-free granola for dietary needs. Always check product labels for allergens.
Nutritional Information
Each serving contains approximately 310 calories, 11 g fat, 48 g carbohydrates, and 8 g protein.
Save Enjoy these vibrant smoothie bowls fresh for best texture and flavor. Let every bowl be a canvas for your breakfast creativity!
Recipe FAQs
- → Can I substitute purple yam?
Yes, swap purple yam for cooked sweet potato or beetroot to vary the bowl’s color and flavor.
- → How can I make this dairy-free?
Choose coconut yogurt and ensure your granola is free of dairy to keep it dairy-free.
- → Is this breakfast gluten-free?
Use certified gluten-free granola and check all ingredient labels to ensure gluten-free status.
- → What other nuts can I use?
Try almond or cashew butter in place of pistachio for new twists on flavor and texture.
- → How do I increase protein?
Add a scoop of your favorite protein powder to the base for a heartier, protein-rich morning bowl.
- → What toppings work well?
Mix fresh berries, kiwi, granola, coconut flakes, and microgreens for color, crunch, and nutrition.