A bright breakfast bowl with purple yam, pistachio, fruit, and granola for a nourishing, colorful start.
# What You Need:
→ 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 (optional)
→ Toppings
07 - 1/4 cup fresh berries (blueberries, strawberries, raspberries)
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola (gluten-free as needed)
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens (optional)
# How to Make:
01 - Steam or boil diced purple yam for 8 to 10 minutes, until fork-tender. Set aside to cool.
02 - Add cooled purple yam, frozen banana, yogurt, almond milk, pistachio paste, and honey or maple syrup to a blender.
03 - Process mixture until completely smooth and creamy. If necessary, add extra almond milk to reach a thick, spoonable consistency.
04 - Divide blended mixture equally into two serving bowls.
05 - Arrange fresh berries, kiwi, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens decoratively over the surface.
06 - Present immediately and enjoy with a spoon.
