Description
Whipped sweet potato breakfast bowl topped with fresh berries, granola, and shredded coconut. Perfect to meal prep for breakfast!
Ingredients
Sweet Potato Breakfast Bowl
- 4 medium sweet potatoes, baked
- 1 1/4 cup unsweetened almond milk
- ¼ cup ground flaxseed
- 2 TBSP nut or seed butter of choice
- 1/4 tsp ground cinnamon
Optional Toppings
- your favorite granola
- fresh berries
- unsweetened shredded coconut
Instructions
- Preheat your oven to 400°F and line a baking tray with parchment paper. Wash the sweet potatoes, but don’t peel them. Pierce the potatoes a few times with a fork, then place them on the tray and bake for 45 to 60 minutes, or until they start to ooze. If you have large sweet potatoes, I recommend cutting them in half lengthwise and placing them cut side down on the baking tray to reduce cooking time!
- Remove the sweet potatoes from the oven and allow them to cool slightly. After cooling, carefully peel the sweet potatoes. The skin should come off easily.
- In a high speed blender or food processor, add the cooled sweet potato flesh, almond milk, flaxseed, nut butter, and cinnamon. Blend until the mixture is thick and smooth, scraping down the sides as needed to recombine.
- Divide the mixture into serving bowls and serve warm or chilled with granola, fresh berries, and unsweetened shredded coconut.
- Store the leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Recipe adapted from Eat with Clarity
- Prep Time: 15
- Cook Time: 1 hr
- Category: Breakfast, Meal Prep
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free