Bright smoothie bowls blend unique flavors like pistachio and purple yam, finished with fresh, crunchy toppings.
# 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, such as blueberries, strawberries, or raspberries
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola (use gluten-free if required)
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens (optional)
# Directions:
01 - Steam or boil the purple yam for 8 to 10 minutes until fork-tender. Set aside to cool.
02 - Add the cooked yam, frozen bananas, Greek or coconut yogurt, almond milk, pistachio paste, and honey or maple syrup to a blender.
03 - Puree until the mixture is creamy and thick. For a thinner texture, add more almond milk gradually.
04 - Divide the smoothie base evenly between two serving bowls.
05 - Arrange fresh berries, sliced kiwi, granola, chopped pistachios, coconut flakes, and optional edible flowers or microgreens on top of each bowl.
06 - Present immediately with a spoon for optimal texture and temperature.
