A vibrant breakfast bowl with purple yam, pistachio, fresh fruit, and crunchy toppings for delightful mornings.
# What you'll need:
→ Base
01 - 1 small purple yam (ube), peeled and diced
02 - 1 cup sliced frozen bananas
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 (select gluten-free if needed)
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens (optional)
# Method:
01 - Steam or boil diced purple yam for 8 to 10 minutes until fork-tender. Remove from heat and allow to cool completely.
02 - Place cooled purple yam, frozen bananas, Greek yogurt, almond milk, pistachio paste, and honey or maple syrup in a blender.
03 - Blend until silky and smooth. Adjust consistency with a splash of almond milk if necessary to maintain thickness.
04 - Scoop blended mixture evenly into two serving bowls.
05 - Neatly arrange berries, kiwi slices, granola, chopped pistachios, coconut flakes, and optional edible flowers atop each bowl.
06 - Present immediately with spoons for a fresh and vibrant breakfast.
