Sweet Potato Breakfast Bowl
This sweet, spiced, and yummy breakfast bowl is a perfect low-calorie meal when you have cravings but want to keep it healthy. They're vegetarian and gluten-free.
Servings: 4 bowls
Ingredients
- 2 large sweet potatoes
- 3 tbsp hemp seeds
- 1/2 cup almond milk
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Toppings
- 2 cups blueberries
- 4 tbsp pumpkin seeds
- 4 tbsp plain Greek yogurt
Instructions
- Preheat the oven to 400F. Wash, prick with a fork and place potatoes on a baking tray.
- Bake the potatoes in the oven for 50-60 minutes until you can easily pierce the potatoes with a fork.
- Once the potatoes cool down, remove the skin.
- Add cooked sweet potatoes to a bowl. Add the rest of the ingredients except for the toppings.
- Beat with an electric mixer. The texture should become fluffy. So just mix all the ingredients until the texture is fluffy.
- Add the mashed potatoes into 4 bowls. Top each with blueberries, pumpkin seeds, and Greek yogurt.
Video
Nutrition
Serving: 1 bowl (11 oz) | Calories: 312kcal | Carbohydrates: 50g | Protein: 9.3g | Fat: 9.6g | Saturated Fat: 0.9g | Polyunsaturated Fat: 8g | Cholesterol: 0.7mg | Sodium: 92mg | Fiber: 8.4g | Sugar: 19g