Enjoy a bold, colorful bowl packed with fruits, nuts, and a creamy blend for a refreshing breakfast treat.
# What You'll Need:
→ Base
01 - 1 small purple yam (ube), peeled and diced
02 - 1 cup frozen banana slices
03 - 1/2 cup Greek yogurt or coconut yogurt, plain
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 assorted fresh berries (blueberries, strawberries, or raspberries)
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola, gluten-free if required
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens, optional
# Step-by-Step:
01 - Steam or boil the purple yam for 8 to 10 minutes until fork-tender. Allow to cool completely before use.
02 - Place cooled purple yam, frozen banana slices, Greek or coconut yogurt, almond milk, pistachio paste or shelled pistachios, and honey or maple syrup into a blender.
03 - Blend ingredients together until you achieve a smooth and creamy texture. For a thicker consistency, add minimal almond milk as needed.
04 - Evenly distribute the blended mixture into two serving bowls.
05 - Arrange fresh berries, kiwi slices, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens on top of each bowl.
06 - Enjoy immediately with a spoon.
