Save Vibrant Smoothie Bowls with Unexpected Twists combine fresh fruits, creamy bases, and crunchy toppings for a breakfast that looks as good as it tastes.
I first discovered the magic of purple yam in breakfast bowls while traveling, and now it's a staple in our kitchen when we want to impress family or friends with something colorful and wholesome.
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
- Prepare yam:
- Steam or boil the purple yam for 8–10 minutes until fork-tender. Allow to cool.
- Make smoothie base:
- In a blender, combine the cooked purple yam, frozen bananas, Greek yogurt, almond milk, pistachio paste, and honey or maple syrup.
- Blend:
- Blend until smooth and creamy. If needed, add a splash more almond milk to achieve a thick, spoonable consistency.
- Divide and top:
- 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 These bowls are now the center of our weekend brunch, and everyone enjoys picking their own toppings for a fun breakfast experience together.
Required Tools
Blender, small saucepan or steamer, knife and cutting board, serving bowls and spoons are all you'll need to create these vibrant smoothie bowls.
Notes
Swap purple yam for cooked sweet potato or beetroot for a different hue. Use plant-based yogurt for a vegan version. Try other nut butters (almond, cashew) for new flavor twists. For extra protein, add a scoop of your favorite protein powder to the base. Pair with herbal tea or a matcha latte.
Nutritional Information
Per serving: Calories: 310, Total Fat: 11 g, Carbohydrates: 48 g, Protein: 8 g
Save Add your favorite fresh fruit or a sprinkle of matcha for an extra twist, and dig in while it's cool and creamy.
Recipe Help & FAQs
- → How do I achieve a thick smoothie bowl consistency?
Use frozen bananas and cooked yam along with yogurt. Blend until creamy, adding almond milk sparingly for spoonable thickness.
- → Can I make these bowls vegan?
Yes, simply replace Greek yogurt with coconut yogurt and use maple syrup instead of honey for a fully plant-based option.
- → What other nut flavors work well?
Try almond or cashew butter instead of pistachio paste for a different twist. Each brings its own unique taste to the base.
- → Is it possible to substitute purple yam?
Absolutely. You can use cooked sweet potato or beetroot for similar texture and a vibrant hue in your smoothie bowls.
- → What toppings add extra crunch?
Granola, chopped pistachios, and coconut flakes are great for texture. Edible flowers add beauty and microgreens a fresh touch.
- → How can I boost protein content?
Blend in a scoop of your preferred protein powder with the base mixture for a more filling, higher-protein meal.