Think outside the cereal box and give sweet potatoes for breakfast a try! This bowl will rev your engine and keep you full all day long thanks to its energy-packed carbohydrates and healthy fats. In a hurry? Microwave the sweet potatoes or roast them the night before for a naturally sweet meal you can whip up in minutes.
Ingredients
2 medium sweet potatoes
½ cup non-dairy vanilla yogurt (soy, oat, almond, or coconut)
1 cup mixed berries (raspberries, blackberries and/or blueberries)
2 tbsp finely shredded coconut (optional)
1 tbsp shelled hemp seeds
1 tsp chia seeds
¼ tsp ground cinnamon
⅛ tsp ground cardamom
1 pinch sea salt
Instructions
1
Preheat oven to 425 degrees. Wash sweet potatoes and poke with a fork in several places. Place on a baking sheet and roast until tender, 40-45 minutes. Remove sweet potatoes from oven and let cool for 10 minutes. Halve sweet potatoes and place in a serving bowl. Mix berries with hemp seeds, chia seeds, cinnamon, cardamom and salt. Top sweet potatoes with berries and yogurt. Sprinkle with shredded coconut.
Ingredients
2 medium sweet potatoes
½ cup non-dairy vanilla yogurt (soy, oat, almond, or coconut)
1 cup mixed berries (raspberries, blackberries and/or blueberries)
2 tbsp finely shredded coconut (optional)
1 tbsp shelled hemp seeds
1 tsp chia seeds
¼ tsp ground cinnamon
⅛ tsp ground cardamom
1 pinch sea salt
