Sweet Potato Bowl

Nourishing bowl of creamy sweet potatoes without any added sugar.

Print Recipe

Sweet Potato Bowl

Prep Time10 mins

Total Time10 mins

Course: Breakfast, Dessert, Snack

Keyword: dairy free, paleo breakfast, simple breakfast

Servings: 4 servings

Equipment

• Food processor

Ingredients

• 3 organic sweet potatoes peeled and diced
• 2 tbsp almond butter, no salt or sugar added
• 1/4 cup non-dairy nut milk
• 1/2 tsp ground ginger
• Dash nutmeg
• 1/4 tsp salt
• 1 1/3 cups organic blueberries
• 1/2 cup unsweetened organic toasted coconut flakes
• 1 tbsp toasted pumpkin seeds
• 1 tbsp pecans

Instructions

• Bring a large pot of water to a boil over high heat.
• Peel and cut the sweet potato into chunks. Add to the pot of water and cook until tender.
• Place sweet potatoes, nut butter, milk, salt and spices in a food processor and process until smooth (no more than 30 seconds).
• Take a few large spoonfuls of the mixture and portion evenly into 4 bowls. Top with coconut flakes, blueberries and pecans, and any other toppings of choice.
• Best served warm or serve at room temperature, chilled.