Fluffy Sweet Potato Breakfast Bowls

These Sweet Potato Breakfast Bowls are a healthy and hearty way to enjoy your morning meal! They’re also Vegan, Gluten Free, Sugar Free and Grain Free.

INGREDIENTS

  • 2 Medium Sweet Potatoes
  • 2/3 cup Unsweetened Plant Milk
  • 2 tbsp Ground Flax
  • 1 tbsp Nut Butter of choice (I used Cashew Butter)
  • 2 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • Pinch of Salt
  • Optional Toppings: Pomegranate, Pumpkin Seeds, Coconut Yogurt, Cacao Nibs, and/or Granola

Fluffy Sweet Potato Breakfast Bowls #breakfastideas

INSTRUCTIONS

  1. Preheat your oven to 400F. Wash your Sweet Potatoes, but do not peel them. Piece the Potatoes a few times with a knife, then place on a lined or greased baking tray and bake for 45-60 minutes, or until a “caramel” starts to ooze out of the pierced holes. (Note: If you have large Sweet Potatoes, I would recommend cutting them in half lengthwise and placing them cut side down on the baking tray to reduce cooking time).
  2. Remove the Sweet Potatoes from the oven, and carefully scoop our their flesh into a large bowl. 
  3. Add in the Plant Milk, Ground Flax, Nut Butter, Vanilla, Cinnamon, and a pinch of Salt. “Cream” the mixture together using a handheld electric mixer on the lowest setting, for 60-90 seconds.
  4. Full instructions visit @frommybowl

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