Purple yam, pistachio, berries, and granola combine for a vibrant, nourishing breakfast with creative flavor twists.
# What you'll need:
→ 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 optional
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens, optional
# Method:
01 - Place diced purple yam in a small saucepan or steamer and steam or boil for 8 to 10 minutes until fork-tender. Let cool completely.
02 - Combine cooled purple yam, frozen bananas, yogurt, almond milk, pistachio paste, and sweetener in a blender.
03 - Blend until the mixture is creamy and thick. Adjust texture with an extra splash of almond milk if needed.
04 - Divide the smoothie base evenly between two serving bowls.
05 - Decorate each bowl with fresh berries, sliced kiwi, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens.
06 - Enjoy promptly with a spoon for best texture and freshness.
