Description
A colorful and nutritious smoothie bowl that combines vibrant ingredients for a delicious breakfast or snack.
Ingredients
Scale
- 1 small purple yam, peeled and diced
- 1 cup frozen bananas, sliced
- 1/2 cup Greek yogurt or coconut yogurt
- 1/2 cup unsweetened almond milk
- 2 tablespoons pistachio paste or shelled pistachios
- 1 tablespoon honey or maple syrup (optional)
- 1/4 cup fresh berries such as blueberries, strawberries, or raspberries
- 1 kiwi, peeled and sliced
- 2 tablespoons granola (choose gluten-free if preferred)
- 1 tablespoon chopped pistachios
- 1 tablespoon unsweetened coconut flakes
- Edible flowers or microgreens (optional)
Instructions
- Steam or boil diced purple yam in a saucepan or steamer for 8 to 10 minutes until fork-tender. Allow it to cool before blending.
- In a blender, place cooked purple yam, frozen bananas, yogurt, almond milk, pistachio paste, and honey or maple syrup. Blend until a smooth, creamy consistency is achieved.
- If the mixture is too thick, incrementally add almond milk and blend again until a thick, spoonable texture forms.
- Divide the smoothie base evenly between two serving bowls using a spoon.
- Arrange berries, kiwi slices, granola, chopped pistachios, coconut flakes, and optional edible flowers decoratively over the smoothie base.
- Present immediately and enjoy with a spoon.
Notes
- For a vegan option, use coconut yogurt and maple syrup.
- Adjust the sweetness by varying the amount of honey or maple syrup.
- This recipe can be easily scaled for larger portions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blending and steaming
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 18g
- Sodium: 105mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg