Description
A creamy and nutritious breakfast bowl featuring roasted sweet potatoes, almond butter, and a delightful blend of sweeteners and spices.
Ingredients
Scale
- 2 medium Sweet Potatoes
- 2 tablespoons Unsalted Almond Butter
- 1/4 to 1/2 cup Unsweetened Vanilla Almond Milk
- 1 teaspoon Vanilla Extract
- 2 tablespoons Maple Syrup
- 1/2 teaspoon Ground Cinnamon
- 2 tablespoons Ground Flaxseed
- Optional: Fresh Fruit, Granola, Chopped Nuts
Instructions
- Preheat oven to 400°F.
- Wash sweet potatoes and place on a lined baking sheet.
- Bake for 45 to 60 minutes until tender.
- Cool, peel, and transfer sweet potato flesh to a large mixing bowl.
- Add almond butter, almond milk, vanilla extract, maple syrup, ground cinnamon, and ground flaxseed.
- Use an electric mixer to beat until fluffy.
- Serve in bowls and garnish with fresh fruit, granola, and additional cinnamon if desired.
Notes
Be careful not to overcook the sweet potatoes to maintain a nice texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 12g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: sweet potato, breakfast bowl, vegan breakfast, healthy recipe, comforting meal