Sweet Potato Breakfast Bowl

Course: Breakfast
Cuisine: American
Keyword: easy breakfast, fall favorites, fall recipes, gluten free, gut healing, healthy meals, paleo breakfast, recipes
Servings: 2 servings

Ingredients

  • 2 medium sweet potatoes
  • 1 cup water
  • 1-2 dates chopped and pitted
  • 1 tbsp maple syrup
  • 2 heaping tbsp almond butter
  • 1/4 tsp vanilla
  • sprinkle cinnamon
  • 1/2 tsp salt
  • 2 tsp coconut oil

Instructions

  • Fill a steamer pot with water and bring to a boil.
  • Meanwhile cut the sweet potatoes into chunks and place in the steamer, covered for about 8-10 minutes.
  • In a blender, add the water, almond butter, dates, syrup, vanilla, cinnamon salt and blend until smooth.
  • Once the potatoes are done steaming, add to the liquid mixture in blender along with the coconut oil and blend until smooth.
  • Portion sweet potato puree into 2 bowls and add desired toppings.
  • Cover and refrigerate for 1 hour before eating.

Notes

For Toppings * pumpkin seeds, hemp seeds, sunflower seeds, unsweetened coconut flakes, pecans, walnuts, silvered almonds, blueberries 

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