Superfood Sweet Potato Breakfast BowlServes 1 Prep: 5 mins Cook: 10 mins Total: 1 hr 15 mins Ingredients: 1 medium sweet potato (about 10 ounces)* 1/2 cup water 1 Tbsp. almond butter 1 date 1/8 tsp. vanilla extract 1/8 tsp. cinnamon 1 tsp. unrefined coconut oil, liquified 1/8 tsp. pink salt TOPPINGS (choose a few): ¼ cup frozen or fresh organic blueberries 1/4 cup pomegranate arils 1-2 Tbsp. pumpkin seeds 1 Tbsp. cacao nibs 2 tsp. shredded coconut 1-2 Tbsp. chopped almonds
Here's the ProcessInstructions:
- Steam the sweet potato: Fill a steamer pot with about an inch of water and bring to a boil over high heat on the stovetop. Meanwhile, cut the sweet potato into 1/2-inch thick rounds, then in quarters (or eighths if it's a very wide potato). Add to steamer basket, cover, and steam for about 8 minutes, or until easily pierced with a fork.
- Make the liquid base: While that steams, add water, almond butter, date, vanilla extract, cinnamon and salt to a bullet blender. Blend until smooth, about 30 seconds.
- When the sweet potato is steamed, add that to the blender, along with the liquified coconut oil.** Blend until smooth, another 30-60 seconds.
- Spoon sweet potato pudding into a glass container, top with 2-3 toppings. Cover and refrigerate at least 1 hour, until ready to eat.