# What You'll Need:
→ Base
01 - 1 small purple yam (ube), peeled and diced
02 - 1 cup frozen bananas, sliced
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, raspberries)
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola (gluten-free if needed)
10 - 1 tablespoon chopped pistachios
11 - 1 tablespoon unsweetened coconut flakes
12 - Edible flowers or microgreens (optional)
# Directions:
01 - Steam or boil the diced purple yam for 8–10 minutes until fork-tender. Allow to cool completely.
02 - Combine the cooled yam, frozen bananas, Greek or coconut yogurt, almond milk, pistachio paste, and honey or maple syrup in a blender.
03 - Blend mixture until smooth and creamy. Add extra almond milk, if needed, to create a thick, spoonable consistency.
04 - Evenly divide the smoothie base between two serving bowls.
05 - Artistically arrange berries, kiwi slices, granola, chopped pistachios, coconut flakes, and edible flowers or microgreens atop each bowl.
06 - Serve immediately with a spoon for optimal freshness and texture.
