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 tried purple yam in smoothie bowls during a vacation and was amazed at the rich color and natural sweetness it added. Since then I have enjoyed experimenting with different nuts and fruit toppings to keep mornings exciting.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Purple Yam (Ube): 1 small, peeled and diced
- Frozen Bananas: 1 cup, sliced
- Greek Yogurt (or coconut yogurt): 1/2 cup
- Unsweetened Almond Milk: 1/2 cup
- Pistachio Paste or Shelled Pistachios: 2 tbsp
- Honey or Maple Syrup (optional): 1 tbsp
- Fresh Berries: 1/4 cup (blueberries strawberries or raspberries)
- Kiwi: 1 peeled and sliced
- Granola: 2 tbsp (gluten-free if needed)
- Chopped Pistachios: 1 tbsp
- Unsweetened Coconut Flakes: 1 tbsp
- Edible Flowers or Microgreens (optional): for topping
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Cook Purple Yam:
- Steam or boil the purple yam for 8–10 minutes until fork-tender. Allow to cool.
- Blend Base:
- In a blender combine the cooked purple yam frozen bananas Greek yogurt almond milk pistachio paste and honey or maple syrup.
- Adjust Consistency:
- Blend until smooth and creamy. If needed add a splash more almond milk to achieve a thick spoonable consistency.
- Divide & Serve:
- Divide the smoothie mixture between two bowls.
- Add Toppings:
- Artfully arrange the berries kiwi granola chopped pistachios coconut flakes and edible flowers on top.
- Enjoy:
- Serve immediately with a spoon.
Save My family loves assembling their own smoothie bowls and the kids enjoy choosing colorful toppings each time. This has quickly become a weekend breakfast tradition.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Blender small saucepan or steamer knife and cutting board serving bowls and spoons
Allergen Information
Contains tree nuts and dairy if using Greek yogurt; gluten if granola is not gluten-free. Always check product labels for potential allergens.
Nutritional Information
Calories: 310 Total Fat: 11 g Carbohydrates: 48 g Protein: 8 g per serving
Save 
Try pairing with a warm herbal tea for a truly invigorating start to your day. Tweak the toppings based on the season for endless variety.
Recipe Guide
- → What can I substitute for purple yam?
Try cooked sweet potato or beetroot for similar texture and colorful hues in your bowl.
- → Is this breakfast suitable for vegans?
Use coconut yogurt and maple syrup for a fully plant-based option that retains the creamy texture.
- → How do I achieve a thick smoothie base?
Blend the ingredients with less liquid and use frozen bananas; add almond milk gradually for spoonable consistency.
- → Can I add protein to the bowl?
Absolutely—add your preferred protein powder to the base for an extra nutritional boost.
- → What toppings work best for crunch?
Granola, chopped pistachios, and coconut flakes provide crisp texture alongside fresh fruit.
- → Are there allergen considerations?
This dish contains tree nuts and dairy if using Greek yogurt. Always review product labels for allergens.
