Colorful breakfast bowls with purple yam, pistachio, and fresh fruit, offering vibrant flavors and crunch.
# Components:
→ Base
01 - 1 small purple yam (ube), peeled and diced
02 - 1 cup frozen banana slices
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 required)
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens
# Directions:
01 - Steam or boil diced purple yam in a small saucepan or steamer for 8 to 10 minutes until fork-tender. Let cool completely.
02 - In a blender, combine cooled purple yam, frozen banana slices, Greek or coconut yogurt, almond milk, pistachio paste or pistachios, and honey or maple syrup.
03 - Blend on high speed until smooth and creamy, adding extra almond milk as required for a spoonable consistency.
04 - Divide the blended mixture evenly between two serving bowls.
05 - Arrange fresh berries, kiwi slices, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens artfully on top.
06 - Serve immediately with a spoon for optimal freshness and texture.
