Whole30 Sweet Potato Breakfast Bowls
Ingredients
The base
-
1
small/medium
sweet potato (about 8 ounces, cooked)
-
½
cup
yogurt (Whole30 compliant or nonfat plain Greek yogurt)
-
¼
cup
unsweetened almond milk
-
1
tablespoon
creamy almond butter
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
ground cinnamon
-
pinch
ground ginger
-
pinch
kosher salt
For serving (optional)
-
pumpkin seeds
-
chopped toasted pecans
-
blueberries
-
pomegranate seeds
Instructions
- Scoop the sweet potato flesh into a medium saucepan over medium-low heat.
- Add the Greek yogurt, almond milk, almond butter, cinnamon, ginger, and salt.
- Beat the ingredients together until combined and fluffy.
- Stir and heat until the mixture is hot and fragrant, about 1 to 2 minutes.
- Transfer to a serving bowl and add desired toppings.
Nutrition Facts (estimated)
Servings
1
Calories
373
Total fat
10g
Total carbohydrates
53g
Total protein
17g
Sodium
20mg
Cholesterol
5mg
You might also like