Sweet Potato Breakfast Bowl
Servings: 1 bowl
This sweet potato breakfast bowl is a warm, porridge-like bowl of comfort that's quick and easy to make, filling, and delicious.Make Ahead: You can make this bowl up to 1-2 days ahead of time, just because the banana starts to turn brown.However, you could always make the steamed sweet potatoes up to 5 days ahead of time and then just add the banana just before serving.
Ingredients
- 1 small Sweet Potato
- 1/2 Banana or 1/4–1/2 cup Applesauce (optional, but makes it pretty creamy)
- 1/4 cup Coconut Milk (or Tigernut Milk or Sweet Potato Milk or Banana Milk)
- 1 tsp Cinnamon
- pinch Sea Salt
- 1 scoop Collagen Powder (optional, omit to make Vegan or Vegetarian)
- 1 tbsp Coconut or Avocado Oil optional (to give the bowl more fat)
Instructions
- Set a saucepan 1/4-filled with water over medium-high heat.
- Peel and dice the sweet potato into 1/2-inch cubes, set into the steamer basket, and place over the saucepan. Cover and steam for 15 minutes (or until the sweet potato pieces are soft).
- Meanwhile, place the banana, collagen powder, milk, cinnamon, salt, and fat (if using) into a medium/large mixing bowl.
- Once the sweet potato is soft, pour the pieces into the mixing bowl as well. Using an immersion stick blender, potato masher, or fork, mash and blend until creamy.
- Scoop the mixture into a serving bowl and add any desired toppings.
Notes
Freezing: While you CAN freeze this, I don't love the texture as much as fresh. Therefore I recommend freezing just the mashed sweet potato in a portion-sized container and then thawing, reheating and adding the rest of the ingredients when you are about to serve it.
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !