Description
A vibrant and nutritious smoothie bowl featuring creamy purple yam blended with frozen bananas, yogurt, and pistachio paste, topped with fresh berries, kiwi, granola, chopped pistachios, coconut flakes, and optional edible flowers. Perfect for a refreshing and visually stunning breakfast or snack.
Ingredients
Scale
Smoothie Base
- 1 small purple yam, peeled and diced
- 1 cup frozen bananas, sliced
- 1/2 cup Greek yogurt or coconut yogurt
- 1/2 cup unsweetened almond milk
- 2 tablespoons pistachio paste or shelled pistachios
- 1 tablespoon honey or maple syrup (optional)
Toppings
- 1/4 cup fresh berries such as blueberries, strawberries, or raspberries
- 1 kiwi, peeled and sliced
- 2 tablespoons granola (choose gluten-free if preferred)
- 1 tablespoon chopped pistachios
- 1 tablespoon unsweetened coconut flakes
- Edible flowers or microgreens (optional)
Instructions
- Cook the Purple Yam: Steam or boil the peeled and diced purple yam in a saucepan or steamer for 8 to 10 minutes until fork-tender. Once cooked, allow it to cool completely before using it in the smoothie.
- Blend Ingredients: In a blender, combine the cooked purple yam, frozen bananas, Greek or coconut yogurt, unsweetened almond milk, pistachio paste or shelled pistachios, and honey or maple syrup if using. Blend everything until a smooth and creamy consistency is achieved.
- Adjust Texture: If the smoothie mixture is too thick, add additional almond milk incrementally and blend again until it reaches a thick, spoonable texture suitable for a smoothie bowl.
- Divide Base: Using a spoon, evenly divide the smoothie base into two serving bowls, creating an inviting base for the toppings.
- Add Toppings: Decoratively arrange fresh berries, kiwi slices, granola, chopped pistachios, coconut flakes, and optional edible flowers or microgreens over the top of each bowl for color, texture, and added nutrition.
- Serve Immediately: Present the smoothie bowls right away to enjoy at their freshest, using a spoon to savor each colorful bite.
Notes
- The purple yam must be cooked and cooled before blending to ensure smooth texture.
- Use non-dairy yogurt and maple syrup to make this recipe vegan.
- For a thicker consistency, reduce almond milk or add more frozen banana.
- This dish is best enjoyed immediately to prevent toppings from wilting or granola from sogginess.
- Gluten-free granola can be used to make the recipe gluten-free.
- Optional edible flowers add an elegant visual appeal and are safe to eat if sourced from edible varieties.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: Fusion
