Save A colorful, nutrient-packed breakfast bowl featuring creative flavor combinations like pistachio and purple yam, topped with fresh fruits and crunchy toppings for a delightful morning treat.
I first made these smoothie bowls for a weekend brunch and was amazed by how much everyone loved the creative twists and bright colors. They were so fun and refreshing.
Ingredients
- Base: 1 small purple yam (ube) peeled and diced, 1 cup frozen bananas sliced, 1/2 cup Greek yogurt (or coconut yogurt for dairy-free), 1/2 cup unsweetened almond milk, 2 tbsp pistachio paste or shelled pistachios, 1 tbsp honey or maple syrup (optional)
- Toppings: 1/4 cup fresh berries (blueberries, strawberries, or raspberries), 1 kiwi peeled and sliced, 2 tbsp granola (gluten-free if needed), 1 tbsp chopped pistachios, 1 tbsp unsweetened coconut flakes, edible flowers or microgreens (optional)
Instructions
- Prepare purple yam:
- Steam or boil the purple yam for 8–10 minutes until fork-tender. Allow to cool.
- Blend base:
- Combine the cooked purple yam, frozen bananas, Greek yogurt, almond milk, pistachio paste, and honey or maple syrup in a blender.
- Achieve desired texture:
- Blend until smooth and creamy. If needed, add a splash more almond milk to achieve a thick spoonable consistency.
- Assemble bowls:
- Divide the smoothie mixture between two bowls.
- Add toppings:
- Artfully arrange the berries, kiwi, granola, chopped pistachios, coconut flakes, and edible flowers on top.
- Serve:
- Serve immediately with a spoon.
Save Letting the kids help decorate their bowls makes breakfast extra special and lets their creativity shine.
Required Tools
Blender, small saucepan or steamer, knife and cutting board, serving bowls and spoons
Nutritional Information
Calories: 310, Total Fat: 11 g, Carbohydrates: 48 g, Protein: 8 g (per serving)
Allergen Information
Contains tree nuts and may contain dairy and gluten depending on ingredient choices. Always check product labels.
Save Enjoy these vibrant bowls to brighten any weekday morning. They offer both nutrition and a touch of fun creativity in every bite.
Recipe Guide
- → What creates the vibrant color in these bowls?
Purple yam (ube) gives the base a natural, eye-catching hue, especially when combined with bananas and pistachios.
- → Can the bowl be made dairy-free?
Yes, use coconut yogurt and ensure toppings are all plant-based for a dairy-free version.
- → Are there alternatives to pistachios?
Almond or cashew butter can replace pistachio paste, offering new flavor profiles and nut choices.
- → What fruits work best for toppings?
Fresh berries and kiwi add juiciness and a pop of color, but mango or pineapple also work beautifully.
- → Is the bowl gluten-free?
It is gluten-free as long as granola used is certified gluten-free. Always check ingredient labels.
- → How can I add more protein?
You can mix in a scoop of preferred protein powder or add extra nut toppings for a protein boost.
- → How is the purple yam prepared?
The yam is steamed or boiled until tender, then cooled before blending into the bowl base.