Blend purple yam, bananas, and pistachios for a bright fusion breakfast bowl topped with fruit and crunchy extras.
# 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
→ Toppings
07 - 1/4 cup fresh berries (blueberries, strawberries, or raspberries)
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens
# Directions:
01 - Steam or boil the diced purple yam in a small saucepan or steamer for 8 to 10 minutes until fork-tender. Allow it to cool completely.
02 - In a blender, combine the cooled purple yam, frozen banana slices, Greek yogurt or coconut yogurt, unsweetened almond milk, pistachio paste or shelled pistachios, and honey or maple syrup.
03 - Blend the mixture until it becomes smooth and creamy. If the texture is too thick, add a small amount of extra almond milk for a spoonable consistency.
04 - Evenly divide the finished smoothie mixture between two serving bowls.
05 - Arrange the selection of fresh berries, sliced kiwi, granola, chopped pistachios, coconut flakes, and optional edible flowers or microgreens attractively on top of each bowl.
06 - Enjoy promptly with a spoon while the texture remains thick and chilled.
