A colorful breakfast bowl featuring yam, pistachio, and fresh fruits with crunchy toppings for a vibrant start.
# What You'll Need:
→ 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 (blueberries, strawberries, or raspberries)
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola (gluten-free if needed)
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens
# Directions:
01 - Steam or boil the purple yam for 8 to 10 minutes until tender when pierced with a fork. Let cool completely.
02 - In a blender, add cooled purple yam, frozen bananas, Greek yogurt or coconut yogurt, almond milk, pistachio paste, and honey or maple syrup.
03 - Blend until the mixture is smooth and creamy. Adjust thickness by adding a small amount of almond milk if necessary.
04 - Divide the blended mixture evenly between two serving bowls.
05 - Arrange berries, kiwi slices, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens on top.
06 - Present immediately while cold, accompanied by a spoon.
