A vibrant blend of purple yam, pistachio, and fruit creates a nutrient-rich bowl packed with color and crunch.
# Components:
→ Base
01 - 1 small purple yam (ube), peeled and diced
02 - 1 cup frozen sliced bananas
03 - 1/2 cup Greek yogurt, or coconut yogurt for dairy-free substitution
04 - 1/2 cup unsweetened almond milk
05 - 2 tablespoons pistachio paste or shelled pistachios
06 - 1 tablespoon honey or maple syrup, as desired
→ Toppings
07 - 1/4 cup mixed fresh berries (blueberries, strawberries, or raspberries)
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola, gluten-free as required
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens, optional
# Directions:
01 - Steam or boil the diced purple yam in a small saucepan or steamer for 8 to 10 minutes until fork-tender. Allow the cooked yam to cool completely.
02 - Place the cooled purple yam, frozen banana slices, Greek yogurt, almond milk, pistachio paste, and honey or maple syrup into a blender.
03 - Blend ingredients at high speed until the mixture is smooth and creamy. If needed, add a splash of almond milk to achieve a thick, spoonable texture.
04 - Divide the blended base evenly into two serving bowls.
05 - Arrange fresh berries, sliced kiwi, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens attractively over each bowl.
06 - Present the bowls immediately with a spoon.
