# Components:
→ Base
01 - 1 small purple yam (ube), peeled and diced
02 - 1 cup sliced frozen bananas
03 - 1/2 cup Greek yogurt or coconut yogurt
04 - 1/2 cup unsweetened almond milk
05 - 2 tablespoons pistachio paste or shelled pistachios
06 - 1 tablespoon honey or maple syrup
→ Toppings
07 - 1/4 cup fresh berries (blueberries, strawberries, or raspberries)
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola, gluten-free optional
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens
# Directions:
01 - Steam or boil the diced purple yam in a small saucepan or steamer for 8 to 10 minutes until fork-tender. Let it cool to room temperature.
02 - In a blender, combine the cooked purple yam, sliced frozen bananas, yogurt, almond milk, pistachio paste, and honey or maple syrup.
03 - Blend until smooth and creamy. Add a splash more almond milk if required for a thick and spoonable consistency.
04 - Divide the smoothie mixture evenly between two bowls.
05 - Arrange the berries, sliced kiwi, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens over each bowl.
06 - Present immediately with a spoon.
