Pin Vibrant Smoothie Bowls with Unexpected Twists are a colorful, nutrient-packed breakfast option that elevate your morning routine. With creative flavor combinations like pistachio and purple yam, each bowl becomes a delightful feast for both the eyes and taste buds.
I first tried combining purple yam and pistachios for a breakfast bowl after wanting something truly unique to energize my mornings. Ever since, it's become a go-to on busy days and a weekend favorite to share with friends.
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
- Cook the yam:
- Steam or boil the purple yam for 8–10 minutes until fork-tender. Allow to cool.
- Blend the base:
- In a blender, combine the cooked purple yam, frozen bananas, Greek yogurt, almond milk, pistachio paste, and honey or maple syrup.
- Achieve the right consistency:
- Blend until smooth and creamy. If needed, add a splash more almond milk to achieve a thick, spoonable consistency.
- Prepare 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.
Pin Making these smoothie bowls has become a special morning ritual with my little sister. We love picking out new toppings together and seeing who can make the prettiest bowl.
Required Tools
Blender, small saucepan or steamer, knife and cutting board, serving bowls and spoons ensure everything comes together quickly and easily.
Allergen Information
This recipe contains tree nuts (pistachios), dairy if using Greek yogurt, and gluten if granola is not gluten-free. Always check product labels for potential allergens.
Nutritional Information
Per serving: 310 Calories, 11 g Total Fat, 48 g Carbohydrates, 8 g Protein.
Pin Serve these vibrant smoothie bowls right away to enjoy maximum color and freshness. They're a breakfast you can truly make your own.
Recipe FAQ
- → Can I substitute purple yam with other vegetables?
Yes, cooked sweet potato or beetroot can replace purple yam for unique colors and subtle flavor differences.
- → How do I keep the smoothie bowl thick?
Use frozen bananas, minimal liquid, and cooked yam. Blend slowly, adding almond milk only as needed for spoonable consistency.
- → What toppings work well besides those listed?
Try chopped nuts, seeds, cacao nibs, dried fruit, nut butters, or seasonal berries for creative combinations.
- → Is it possible to make this vegan?
Absolutely! Substitute Greek yogurt with coconut yogurt and use maple syrup or agave in place of honey.
- → Does this bowl provide enough protein?
Each serving offers 8g protein. Add protein powder or extra yogurt if you'd like a higher protein breakfast option.
- → How can I prepare the purple yam easily?
Steam or boil the diced yam for 8–10 minutes until tender, then cool before blending for a smooth base.