Healthy Eating
Whole30 Breakfast Bowls
Description
Staring down the week ahead and finding the idea of coming up with a healthy breakfast every morning slightly demoralizing? Say hello to this Whole30 Sweet Potato Breakfast Bowl!
Ingredients
- 1 small/medium sweet potato about 8 ounces, cooked (baked or cooked in the crockpot or Instant Pot; see notes to microwave)
- ½ cup yogurt Whole30 compliant if needed, or nonfat plain Greek yogurt
- ¼ cup unsweetened almond milk
- 1 tablespoon creamy almond butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch ground ginger
- Pinch kosher salt
- For serving: pumpkin seeds chopped toasted pecans, blueberries, pomegranate seeds (optional)
Directions
- ructions
- SHOW IMAGES
- Scoop the sweet potato flesh into a medium saucepan set over medium low heat.
- Add the Greek yogurt, almond milk, almond butter, cinnamon, ginger, and salt. With a mixer, beat the ingredients together on low speed until the ingredients are combined and the sweet potato is fluffy.
- With a rubber spatula, stir and continue to heat until the mixture is hot and smells fragrant, about 1 to 2 minutes. Transfer to a serving bowl. Add desired toppings and enjoy.
