For those of you who just can’t stand the sight of another egg for breakfast, these bowls are for you.
Who doesn’t love a quick and easy breakfast option? All you need to make this recipe is a baked sweet potato ( heck, you could even used canned sweet potato) and your toppings of choice. You can up the protein content by adding in some egg white powder or college peptides. Or up the fat content by mixing in some coconut milk into your sweet potato’s. I make several of these at a time and use them as a hearty grab and go breakfast option through out the week. You can eat them straight out of the refrigerator or warm them up a bit by cooking them in the microwave on high for 30 seconds.
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Ingredients
- 1 small sweet potato pre-baked
- 1 serving egg white powder or collagen peptides optional
- 1/2 banana sliced
- 1/4 cup blueberries
- 1 tablespoon almond or cashew butter
- 1 teaspoon chia seeds
- 1 tablespoon hemp seed hearts
- 1 teaspoon dried coconut flakes
Ingredients
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Instructions
- If you don't already have a cooked sweet potato you can easily make one . Cut the sweet potatoes in half, lengthwise. Rub the exposed flesh with olive oil or ghee and place the potatoes flesh side down on a rimmed baking sheet. Bake in a 400 degree oven for 30-35 minutes. ( I suggest making several at a time.)
- Once your sweet potato has cooled, scoop out the flesh into a small bowl. Mash sweet potato with a fork. Stir in egg white or collagen powder until combined(this step is optional). You can also stir in 1/4 of a cup of coconut milk or almond milk if you prefer a creamier texture.
- Top with sliced bananas, blueberries, almond butter, coconut flakes, chia seeds and hemp seed hearts.
- You can enjoy this bowl warm or cold, your choice!
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