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Creamy Sweet Potato Breakfast Bowl (Vegan+GF) – Sincerely Tori
Wow, September disappeared into October, how did that happen? The days are quickly getting shorter and the chill in the air seems to be here to stay so I’m cozying up my recipes and I hope that you’re as excited about this as I am. This sweet potato bowl is a current favorite of mine with all of it’s comfort-food vibes and versatility. During the summer while I was recovering from my 4-wheeler accident this became my go-to breakfast. It’s definitely not the most common morning fare but honestly it shouldn’t be all that strange considering sweet potatoes are a staple around the holiday season. Have you ever just wished you could find an acceptable way to eat sweet potato casserole (which, let’s be real, is basically a dessert item) all year long? Well, I’m here to make your wish come true, my friends! It’s thick, it’s creamy, it’s fast, and it’s definitely filling. Plus, it’s a little bit similar to a bowl of oats or cream of wheat. Just another form of warm carbs, right? I love to top it with all kinds of things based on my cravings but my go-to is always berries of course. Aside from that I’ll maybe add coconut or cashew yogurt, nut butter, and then something crunchy or chewy like granola or, as in the pictured bowl, squares of a protein bar. Ooooh, and a sprinkle of pumpkin seeds to go with my Autumn mood. XOXO Print Creamy Sweet Potato Breakfast Bowl (Vegan+GF) Are you a fan of sweet potato casserole during the holidays? Well this is a delicious way to enjoy sweet potatoes in the morning all year long and make it your own! Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 1 servings Ingredients 1 medium sweet potato, baked and peeled 1/2 scoop plant-based vanilla protein powder 1/2 cup unsweetened vanilla almond milk or any plant milk 1 pinch of pink sea salt 1/4 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon Optional Toppings: plain or sweetened coconut yogurt granola GoMacro bar cubes berries or fruits nut butter I used peanut butter maple syrup nuts or seeds I used pumpkin seeds Instructions Peel the sweet potato and mash it in a small bowl until there are no lumps left, set aside. Warm the almond milk in a small saucepan until simmering, then add the mashed sweet potato, salt, cinnamon, protein powder, and spice and stir well. Bring the mixture to a simmer until it starts to thicken then remove from heat and pour mixture into a serving bowl. Top with all the topping you'd like such as yogurt, berries, protein bars, or nut butters!