Save A colorful nutrient-packed breakfast bowl featuring creative flavor combinations like pistachio and purple yam topped with fresh fruits and crunchy toppings for a delightful morning treat.
I first made these smoothie bowls on a weekend when I had leftover purple yam from dinner and a craving for something fun and healthy. The combination surprised everyone at the table and it instantly became a favorite in our breakfast rotation.
Ingredients
- Base: 1 small purple yam (ube) peeled and diced 1 cup frozen bananas sliced 1/2 cup Greek yogurt (or coconut yogurt for dairy-free) 1/2 cup unsweetened almond milk 2 tbsp pistachio paste or shelled pistachios 1 tbsp honey or maple syrup (optional)
- Toppings: 1/4 cup fresh berries (blueberries strawberries or raspberries) 1 kiwi peeled and sliced 2 tbsp granola (gluten-free if needed) 1 tbsp chopped pistachios 1 tbsp unsweetened coconut flakes edible flowers or microgreens (optional)
Instructions
- Cook Yam:
- Steam or boil the purple yam for 8–10 minutes until fork-tender allow to cool
- Blend Base:
- In a blender combine the cooked purple yam frozen bananas Greek yogurt almond milk pistachio paste and honey or maple syrup
- Create Smoothie:
- Blend until smooth and creamy add a splash more almond milk if needed to achieve a thick spoonable consistency
- Divide into Bowls:
- Divide the smoothie mixture between two bowls
- Add Toppings:
- Arrange the berries kiwi granola chopped pistachios coconut flakes and edible flowers on top
- Serve:
- Serve immediately with a spoon
Save These smoothie bowls quickly became a brunch staple in our home my kids love customizing their own toppings and everyone laughs at the bright colors. Our favorite mornings start with making these as a family and enjoying them together on the porch.
Required Tools
Blender small saucepan or steamer knife and cutting board serving bowls and spoons
Allergen Information
Contains tree nuts (pistachios) dairy if using Greek yogurt gluten if granola is not gluten-free always check product labels for potential allergens
Nutritional Information (per serving)
Calories: 310 Total Fat: 11 g Carbohydrates: 48 g Protein: 8 g
Save Get creative with your toppings and enjoy this fusion breakfast bowl any morning for a burst of flavor and nutrients.
Recipe Questions & Answers
- → What makes these smoothie bowls visually striking?
Purple yam gives the base its vivid hue, enhanced by colorful toppings like berries, kiwi, and edible flowers.
- → Can I substitute purple yam in the base?
Yes, cooked sweet potato or beetroot work well and introduce different colors and flavors to the bowl.
- → How do I make these bowls dairy-free?
Use coconut yogurt in place of Greek yogurt, and ensure that the granola and other toppings are plant-based.
- → What protein options can be added?
Add a scoop of your preferred protein powder to boost the nutritional profile while keeping the creamy texture.
- → Are these bowls suitable for gluten-free diets?
Yes, simply choose gluten-free granola and verify all included ingredients for gluten-free labeling.
- → What tools do I need to prepare them?
You’ll need a blender, a saucepan or steamer for the yam, a knife and cutting board, plus serving bowls and spoons.