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Sweet Potato Breakfast Bowl

Sweet Potato Breakfast Bowl: Creamy Comfort That Energizes Your Day

Enjoy a nutritious Sweet Potato Breakfast Bowl filled with creamy sweet potatoes, nutty seeds, and fresh blueberries for a delicious start to your day.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 large Sweet Potatoes The star ingredient, adds sweetness and creaminess.
  • 3 tbsp Hemp Seeds Enhances nuttiness, can substitute with flax or chia seeds.
  • 1/2 cup Almond Milk Opt for unsweetened or substitute with coconut/oat milk.
  • 2 tbsp Almond Butter Adds texture and richness; can replace with peanut/cashew butter.
  • 1 tbsp Maple Syrup Sweetens the bowl; agave syrup or honey are alternatives.
  • 1 tsp Vanilla Extract Deepens flavor; choose extract for quality.
  • 1/2 tsp Cinnamon Infuses warmth; substitute with apple spice if preferred.
For the Topping
  • 2 cups Blueberries Choose fresh berries for best flavor and antioxidants.
  • 4 tbsp Pumpkin Seeds Adds crunch and magnesium; can substitute with sunflower seeds.
  • 4 tbsp Greek Yogurt Creamy topping; cottage cheese or sour cream can be used.

Equipment

  • Oven
  • mixing bowl
  • Hand Mixer
  • Baking tray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wash and pierce the skin of the sweet potatoes several times with a fork. Place them on a baking tray and bake for 50-60 minutes, or until tender.
  2. Once the sweet potatoes are done baking, allow them to cool for about 10-15 minutes.
  3. Peel away the skin of the sweet potatoes, revealing the soft, orange flesh inside.
  4. In a large mixing bowl, add the sweet potato flesh along with hemp seeds, almond milk, almond butter, maple syrup, cinnamon, and vanilla extract. Mix to create a creamy base.
  5. Using a hand mixer, whip the sweet potato mixture until fluffy and smooth, about 2-3 minutes.
  6. Divide the creamy mixture into four bowls.
  7. Top each bowl with blueberries, pumpkin seeds, and Greek yogurt. Arrange them artfully for presentation.
  8. Enjoy your Sweet Potato Breakfast Bowl! Grab a spoon and indulge in the comforting mix of flavors.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 150mgPotassium: 680mgFiber: 8gSugar: 10gVitamin A: 20000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Fresh ingredients matter; pre-prep sweet potatoes to save time. Feel free to switch toppings based on availability or preference.

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