When I make sweet potatoes for dinner, I often put a few extra in the oven so I can have them for several days, to prepare in a few different ways. This sweet potato breakfast bowl is my go-to for a grain-free, super nourishing, fiber-filled delicious warm midwinter breakfast. Double the recipe and make extra for the next day. It stores in a sealed container in the refrigerator for 3–4 days and is easily reheated on the stovetop in just a few minutes.
SERVES 2
2 sweet potatoes, cooked and skin removed
2 tablespoons almond butt er
2 tablespoons maple syrup
½ ripe banana
¼ cup fresh blueberries
¼ cup nuts and seeds (walnuts, slivered almonds, pecans, sunfl ower seeds, hemp seeds, etc.)
Combine sweet potato flesh, almond butter, and maple syrup. Mash until smooth. Divide between 2 bowls; top with banana, fresh blueberries, nuts, and seeds. Enjoy!
