These Sweet Potato Bowls are somewhat similar to a smoothie bowl… yet warm! Think fleecy, caramel-y whipped Sweet Potatoes implanted with Cinnamon and some sound plant based fats, bested with some brilliant crunchies like Pomegranate and Pumpkin Seeds.
Clearly you can top your dishes with whatever you might want, however I was attempting to stay with the winter topic here. What's more, I should state, the blend of Pomegranate, Pumpkin Seeds, Cacao Nibs, Coconut Yogurt, and Granola is very delish!
These Sweet Potato Breakfast Bowls are a solid and generous approach to make the most of your morning supper! They're likewise Vegan, Gluten Free, Sugar Free and Grain Free.
- 2 Medium Sweet Potatoes
- 2/3 cup Unsweetened Plant Milk
- 2 tbsp Ground Flax
- 1 tbsp Nut Butter of choice (I used Cashew Butter)
- 2 tsp Vanilla Extract
- 1 tsp Cinnamon
- Pinch of Salt
- Optional Toppings: Pomegranate, Pumpkin Seeds, Coconut Yogurt, Cacao Nibs, and/or Granola
INSTRUCTIONS
- Preheat your oven to 400F. Wash your Sweet Potatoes, but do not peel them. Piece the Potatoes a few times with a knife, then place on a lined or greased baking tray and bake for 45-60 minutes, or until a “caramel” starts to ooze out of the pierced holes. (Note: If you have large Sweet Potatoes, I would recommend cutting them in half lengthwise and placing them cut side down on the baking tray to reduce cooking time).
- Remove the Sweet Potatoes from the oven, and carefully scoop our their flesh into a large bowl.
- Add in the Plant Milk, Ground Flax, Nut Butter, Vanilla, Cinnamon, and a pinch of Salt. “Cream” the mixture together using a handheld electric mixer on the lowest setting, for 60-90 seconds.
- Divide equally into two bowls, and top as desired. You can serve this recipe warm or chilled, but I much prefer it warm.
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