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Sweet Potato and Almond Butter Breakfast Bowl (Whole 30 friendly)

As we begin to anticipate the cooler weather of fall that is just around the corner, my mind is beginning to anticipate warm and cozy foods. Sweet potatoes are one of those vegetables that is the hallmark of the autumn season, and I am happy to let you in on a little secret- it's also for breakfast!


No longer do you need to wait until supper to dig into a buttery warm sweet potato, now you can enjoy all of the nutritional benefits as a delicious way to start your morning! Don't believe me? Just check out the delicious recipe below!


The combination of sweet potatoes and almond butter is chock full of vitamins A and C, fiber, protein, and healthy fats, to keep you fueled all day long! And if you leave out the maple syrup to allow the natural sweetness to shine, then this bowl is even Whole 30 approved!


Sweet Potato and Almond Butter Breakfast Bowl


1/2 cup baked or roasted sweet potato, mashed*

1/2 cup full fat coconut milk

1/2 tsp vanilla

1 Tbsp almond butter

1/2 tsp cinnamon

1 Tbsp maple syrup (optional)

Handful of fresh blueberries, shredded coconut, coconut cream, and/or pecans for topping


Put the mashed sweet potato in a saucepan with vanilla and 1/4 cup of the coconut milk on low heat. Stir continuously as it heats, about 3 minutes. It will thicken and you can continue to add coconut milk until you reach your desired consistency.


Remove from heat to a bowl and stir in almond butter, cinnamon, and maple syrup. Top with your desired toppings (fresh blueberries are my favorite) and voila!


*You can boil the sweet potatoes in a pinch, but I find roasting or baking to give them the best flavor.


Super fast, super simple and a great way to get plenty of veggies in first thing!

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