Vibrant Smoothie Bowls Twists (Print)

Bright smoothie bowls with purple yam, pistachio, berries, and granola offer bold flavors and crunchy textures.

# 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

→ Toppings

07 - 1/4 cup fresh berries such as blueberries, strawberries, or raspberries
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola, gluten-free if required
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens

# Directions:

01 - Steam or boil the diced purple yam for 8 to 10 minutes until fork-tender, then allow to cool to room temperature.
02 - Place cooled purple yam, frozen bananas, Greek or coconut yogurt, almond milk, pistachio paste, and honey or maple syrup in a blender.
03 - Blend until smooth and creamy. Add a little more almond milk as needed for a thick, spoonable texture.
04 - Evenly divide the blended mixture into two serving bowls.
05 - Arrange fresh berries, kiwi slices, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens decoratively over each bowl.
06 - Serve immediately with a spoon.

# Expert Advice:

01 -
  • Creative fusion of unique flavors like purple yam and pistachio
  • Quick nutritious breakfast that is vegetarian and gluten-free
02 -
  • You can substitute purple yam for cooked sweet potato or beetroot for a color twist
  • Choose gluten-free granola and plant yogurts for dietary needs
03 -
  • For extra protein add a scoop of your favorite protein powder to the base
  • Try switching up toppings with seasonal fruits and seeds for variety
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