There are only so many overnight oats and smoothie breakfast bowls one can eat before we want to switch it up! This recipe will change your morning routine for the better, it also makes an excellent snack if you are on the 21-Day Clean Program and working out a bit more. We like to use roasted sweet potatoes, as it has a richer flavor after cooking in the over. It is important to use an organic sweet potato as well, as they have a thin skin for pesticides, and you will notice a difference in the flavor and even in the color.
BREAKFAST BOWL ALTERNATIVE
Sweet potatoes, while sweet, actually don’t negatively affect blood sugar levels as the fiber helps natural sugars release slowly and provides a good source of energy without the fatigue and crash. Sweet potatoes are high in vitamin A and vitamin C. In just one serving, you receive 438% of your daily vitamin A needs and 37% of your daily vitamin C requirements.
We recommend adding lots of color to your bowl in the form of nourishing toppings. The blueberries are low-glycemic, full of antioxidants, and add a hint of sweetness. The raw cacao nibs will help fuel your energy and are loaded with magnesium and iron. Raw almond butter has lots of protein and omega 3 fatty acids, which is a great way to start the day. Eating healthy fats in the morning helps balance blood sugar levels and will keep you full longer, reducing the need to snack!
CHANGE UP YOUR MORNING ROUTINE FOR EXTRA ENERGY
This is also a great bowl to eat post-workout. You can wake up, have a nice lemon or apple cider vinegar in water for detoxing, work out and then have this breakfast bowl. We recommend roasting your sweet potato the night before so it’s ready to go in the morning. This way all you will need to do is add your toppings. Talk about fast food!
1 small or ½ large (roasted) sweet potato
¼ cup of blueberries
1 Tablespoon cacao nibs
1 Tablespoon chopped raw almonds
1-2 Tablespoons almond butter
¼ ground cinnamon
Preheat oven to 400 F. Rinse the sweet potato and prick with a knife three times on each side. Wrap the sweet potato in tin foil and bake for about 45 minutes.
Peel the skin off the sweet potato and mash in a small bowl.
Add your toppings of choice on top of the mashed sweet potato and enjoy!
Recipe and photos by Dorit Jaffe
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