Save Vibrant Smoothie Bowls with Unexpected Twists pack bold color and creative energy into a breakfast that feels as special as it tastes. The fusion of creamy yogurt, sweet purple yam, and nutty pistachio makes each bite both nutritious and fun.
I first started making smoothie bowls with ube after discovering them at a local fusion cafe. Experimenting with pistachios and creative toppings turned the breakfast routine into a morning highlight. Now, everyone in my house requests their own unique blend!
Ingredients
- Base: 1 small purple yam (ube), peeled and diced
- Base: 1 cup frozen bananas, sliced
- Base: 1/2 cup Greek yogurt (or coconut yogurt for dairy-free)
- Base: 1/2 cup unsweetened almond milk
- Base: 2 tbsp pistachio paste or shelled pistachios
- Base: 1 tbsp honey or maple syrup (optional)
- Toppings: 1/4 cup fresh berries (blueberries, strawberries, or raspberries)
- Toppings: 1 kiwi, peeled and sliced
- Toppings: 2 tbsp granola (gluten-free if needed)
- Toppings: 1 tbsp chopped pistachios
- Toppings: 1 tbsp unsweetened coconut flakes
- Toppings: edible flowers or microgreens (optional)
Instructions
- Cook the Purple 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.
- Create Creamy Texture
- Blend until smooth and creamy. If needed, add a splash more almond milk to achieve a thick, spoonable consistency.
- Divide and Arrange
- 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 One weekend, our family gathered around the kitchen counter, each person adding their favorite toppings to these vibrant bowls. It was a joyful, hands-on breakfast, and every bowl looked like edible art!
Required Tools
Blender, small saucepan or steamer, knife and cutting board, serving bowls and spoons make the process quick and easy.
Allergen Information
Contains tree nuts (pistachios), dairy if using Greek yogurt, and possible gluten if granola is not certified gluten-free. Always verify labels for hidden allergens.
Nutritional Information
Each serving is approximately 310 calories with 11 g total fat, 48 g carbohydrates, and 8 g protein.
Save Create your own signature blend by mixing and matching bases and toppings. Enjoy every spoonful for a delicious and energizing start to your day!
Recipe FAQ
- → Can I substitute purple yam with another vegetable?
Yes, cooked sweet potato or beetroot can be used for a different flavor and color profile.
- → How do I make this bowl vegan?
Simply swap Greek yogurt for coconut or other non-dairy yogurt options and use plant-based milk.
- → Is this suitable for gluten-free diets?
Use certified gluten-free granola and check all ingredient labels to ensure gluten absence.
- → What other nuts can I use besides pistachio?
Try almond, cashew, or other preferred nut butters for varied flavors and textures.
- → Can I add protein powder to the base?
Yes, adding a scoop of your favorite protein powder boosts nutrition and keeps you fuller longer.
- → What is the best way to achieve a thick consistency?
Use less liquid and blend frozen fruit; add extra almond milk slowly until desired thickness is reached.