Save Vibrant Smoothie Bowls with Unexpected Twists bring a burst of color and nutrition to your breakfast table. Creative combinations like pistachio and purple yam paired with fresh fruits and crunchy toppings make these bowls a delightful way to start the day.
I first experimented with purple yam in smoothie bowls to jazz up my usual breakfast routine and it instantly became a favorite. The satisfying balance of creamy base and vibrant toppings quickly made it a go-to on busy mornings.
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 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 Creaminess:
- Blend until smooth and creamy. If needed, add a splash more almond milk to achieve a thick, spoonable consistency.
- Divide:
- 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 Making these smoothie bowls together on weekends encourages exploring new fruits and toppings with my family. Each bowl becomes a unique creation that everyone enjoys personalizing.
Required Tools
Blender, small saucepan or steamer, knife and cutting board, serving bowls and spoons
Allergen Information
Contains tree nuts (pistachios) and dairy if using Greek yogurt. Gluten may be present if granola is not gluten-free. Always review product labels for allergens.
Nutritional Information (per serving)
Calories: 310. Total Fat: 11 g. Carbohydrates: 48 g. Protein: 8 g.
Save Give your breakfast a creative twist with these bold, beautiful bowls. They're a breeze to prepare and even more fun to eat.
Recipe Questions
- → Can I use other root vegetables besides purple yam?
Absolutely! Sweet potato or beetroot can be substituted for a different color and flavor profile, making your bowls unique.
- → How can I make this dairy-free?
Swap the Greek yogurt for coconut yogurt and ensure your granola is vegan to keep the bowl completely plant-based.
- → What toppings work well with these smoothie bowls?
Try a mix of fresh berries, kiwi, granola, chopped pistachios, coconut flakes, and optional edible flowers for added texture and visual appeal.
- → Is it possible to increase the protein content?
Add a scoop of your favorite protein powder or extra nuts to the base for a protein boost that keeps you full longer.
- → What type of plant milk is best to use?
Unsweetened almond milk works well, but oat or cashew milk are excellent alternatives for a creamier consistency and different flavor notes.
- → Are there gluten concerns with this dish?
Check the granola used; opt for certified gluten-free granola to keep these bowls suitable for gluten-sensitive diets.