Colorful morning bowls blend purple yam, bananas, and pistachio, topped with berries and granola for breakfast delight.
# 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, optional
→ Toppings
07 - 1/4 cup fresh berries (blueberries, strawberries, or raspberries)
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola (choose gluten-free if required)
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens, optional
# Preparation steps:
01 - Steam or boil the diced purple yam for 8 to 10 minutes until fork-tender, then allow to cool completely.
02 - Combine cooled purple yam, sliced frozen bananas, yogurt, almond milk, pistachio paste, and sweetener in a blender.
03 - Process the mixture until smooth and thick; add additional almond milk to adjust consistency to spoonable thickness as needed.
04 - Evenly divide the blended base into serving bowls.
05 - Decorate the surface with fresh berries, sliced kiwi, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens.
06 - Present immediately with a spoon for optimal texture and flavor.
