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This vibrant smoothie bowl combines the natural sweetness of purple yam and bananas with creamy yogurt and almond milk to create a colorful and nutritious breakfast or snack. The addition of pistachio paste and fresh fruit toppings makes it both satisfying and visually appealing, perfect for anyone looking to start the day with a wholesome boost.
I first tried this smoothie bowl on a lazy weekend, and the bright colors instantly lifted my mood. It has since become my go-to when I want something filling yet refreshing.
Ingredients
- Purple yam: One small, peeled and diced provides a subtle sweetness and beautiful natural color. Choose firm yams without blemishes
- Frozen bananas: One cup, sliced for creaminess and natural sweetness. Ripe bananas work best before freezing
- Greek yogurt or coconut yogurt: Half a cup for creaminess and a protein boost. Coconut yogurt is great for a vegan version
- Unsweetened almond milk: Half a cup acts as the liquid base without overpowering the other flavors. Opt for unsweetened to keep sugar in check
- Pistachio paste or shelled pistachios: Two tablespoons add a rich nutty flavor and healthy fats. Use high quality pistachios for better taste
- Honey or maple syrup: One tablespoon is optional for extra sweetness. Maple syrup keeps it vegan
- Fresh berries: Quarter cup fresh berries like blueberries, strawberries, or raspberries gives a burst of freshness and antioxidants. Pick vibrant fresh berries for the best flavor
- Kiwi: One peeled and sliced kiwi brings tartness and an appealing green accent. Choose firm kiwis
- Granola: Two tablespoons provides a crunchy texture contrast. Select gluten-free if needed
- Chopped pistachios: One tablespoon as topping adds extra crunch and nutty flavor
- Unsweetened coconut flakes: One tablespoon offers a mild tropical note
- Edible flowers or microgreens: Optional for decoration and a fresh finish
Step-by-Step Instructions
- Soothe the Yam:
- Steam or boil the diced purple yam for about 8 to 10 minutes until fork-tender. Let it cool completely as warm yam could affect the creamy texture of your smoothie base.
- Blend the Base:
- Combine the cooled yam, frozen bananas, yogurt, almond milk, pistachio paste, and optional honey or maple syrup in a blender. Blend on high until you get a smooth creamy texture with no lumps.
- Adjust Consistency:
- If the mixture feels too thick to spoon easily, add almond milk slowly to loosen it up. Blend again after each addition until you reach a thick but spoonable consistency.
- Divide the Smoothie:
- Spoon the smoothie base evenly into two serving bowls, smoothing the tops gently with the back of your spoon.
- Artful Toppings:
- Arrange the fresh berries, kiwi slices, granola, chopped pistachios, coconut flakes, and optional edible flowers on top. Make the presentation as colorful and inviting as you like.
- Serve and Enjoy:
- Serve immediately with a spoon so you can enjoy the contrasting textures and fresh flavors at their peak.
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Purple yam is a standout ingredient that brings not just gorgeous color but a unique subtle sweetness and creamy texture when blended. I remember the first time I made this for a friend’s brunch and watching everyone admire the vibrant purple color before digging in made it so rewarding to share something both healthy and visually stunning.
Storage Tips
Keep the smoothie base in an airtight container in the refrigerator for up to 2 days. Re-blend gently if it separates. Add fresh toppings just before serving to keep their texture intact. This recipe does not freeze well with fruit toppings but you can freeze the base alone and add fresh when ready.
Ingredient Substitutions
Swap Greek yogurt for any plant-based yogurt like almond or soy if you want to keep it vegan. You can replace pistachio paste with almond butter or cashew butter for similar creaminess and nutty flavor. Use ripe fresh bananas instead of frozen if you are short on freezer space, although the texture will be less thick and cold.
Serving Suggestions
Enjoy this bowl as a wholesome breakfast on its own or alongside a hot cup of herbal tea or black coffee. It also works perfectly as a light energizing snack between meals. Try adding a sprinkle of chia seeds or hemp seeds on top for an extra nutrient boost.
Pro Tips
- Toast pistachios lightly before chopping to unlock their full nutty flavor
- Don’t skip letting the purple yam cool completely to avoid a watery smoothie base
- Add almond milk gradually to control smoothie thickness and make it perfectly spoonable
Recipe FAQs
- → What is the best type of yam to use?
Small purple yams are ideal for their sweetness and vibrant color, which enhance the bowl's appeal and flavor.
- → Can I substitute Greek yogurt for a vegan alternative?
Yes, coconut yogurt works well to maintain creaminess and keep the bowl plant-based.
- → How do I achieve the perfect smoothie bowl texture?
Blend steamed yam, frozen bananas, yogurt, and almond milk until smooth, adding more almond milk gradually to reach a thick, spoonable consistency.
- → What toppings complement the smoothie base best?
Fresh berries, kiwi slices, granola, chopped pistachios, and coconut flakes add crunch and contrasting flavors.
- → Is it possible to adjust sweetness?
Yes, adjust sweetness naturally using maple syrup or honey according to your taste preference.