SWEET POTATO BREAKFAST BOWL

MAKES 2 BOWLS

INGREDIENTS

  • 1 teaspoon cinnamon
  • 2 medium sweet potatoes
  • 2 teaspoons vanilla extract
  • 2/3 cup unsweetened almond milk
  • 2 tablespoons ground flax seed
  • pinch of salt
  • 1 tablespoon almond butter

 

TOPPINGS

  • pumpkin seeds
  • coconut yogurt
  • gluten free granola
  • pomegranate seeds

 

INSTRUCTIONS

  1. Preheat your oven to 350F. Make sure to wash your sweet potatoes thoroughly. Don’t peel the sweet potatoes. Slice the sweet potatoes into circles and place on a baking tray. Bake sweet potatoes 45-60 minutes until caramelized. Remove from oven and allow them to cool down slightly.
  2. In the blender add in ground flax seed, almond milk, almond butter, cinnamon and salt. Blend together.
  3. Place your sweet potatoes in a bowl and mash together until you have a smooth puree. Transfer to two bowls and add the rest of the ingredients from the blender evenly into both bowls. Mix well and add your toppings. Enjoy:)

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