Kick start your day with this epic plant-based breakfast! This bowl is nutrient rich and pretty easy to prepare. Mashed sweet potatoes with banana and a touch of cinnamon topped with crunchy almond flakes and shredded coconut. Yum! 😊
YOU’LL NEED
Here is the ‘long’ list of ingredients you’ll need to make this recipe:
*banana
*sweet potato
*vanilla extract
*cinnamon
TOPPING IDEAS
There are a lot of ways to add more layers of flavour and nutrients, for example:
*nuts: mixed nuts work well just as much as walnuts or hazelnuts
*almond/cashew or peanut butter
*fresh fruit: raspberries or banana
*crispy puffed quinoa or granola
*chia seeds
IDEAS & TIPS
Let’s have a look at some ideas & tips:
*this breakfast bowl is meal prep friendly; you can bake more sweet potatoes in the oven, store them in the fridge for the next few days and just add your favourite toppings when you need them.
*you can adjust sweetness, if you prefer less sweet: add less ripe banana.
*if this smoothie bowl is too thick add some milk or yogurt.
WHY YOU’LL LOVE THIS RECIPE
You’ll love this recipe because:
✅Full of vitamins & minerals
✅Only 4 ingredients
✅Meal-prep friendly
✅Budget friendly
✅Customizable
✅Easy to make
✅Freezable
✅Delicious
✅Healthy
✅Vegan
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SWEET POTATO BREAKFAST BOWL
(vegan, gluten, wheat and refined sugar free)
Preparation time: 5 minutes
Cooking time: 50-55 minutes
Total time: 55-60 minutes
Serves: 1
Ingredients
*1 small ripe banana
*1 tsp vanilla extract
*½ tsp cinnamon
Optional toppings:
*shredded coconut/almond flakes
Method
1. Preheat oven to 200C/400F/gas mark 6. Wash sweet potato then pierce it with a fork a several times. Bake for about 55 minutes or until cooked through. Let it cool until cool enough to handle.
2. Peel and chop banana and sweet potato. Blend in a blender or mash with a fork until you reach the desired consistency. Mix with cinnamon and vanilla extract.
3. Transfer to a bowl, top with your desired toppings.
Enjoy! 😊
Notes
*To Store: store baked sweet potato for 5 days covered in the fridge. You can keep the ready breakfast bowl in the fridge for up to 3 days.
*To Freeze: let sweet potatoes cool then freeze them for up to 12 months.
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