Description
A recipe for sweet potato breakfast bowls that are Paleo and Whole-30 approved and a great grain-free alternative to oatmeal.
Ingredients
Scale
- 2 small to medium sweet potatoes, baked and mashed
- 1 banana, mashed
- 1 teaspoon cinnamon or pumpkin pie spice
- Dash of salt
- Optional Ingredients:
- 1 tablespoon chia seeds
- 1 tablespoon ground flax
- Splash of coconut or almond milk (to either stir into the sweet potato mixture to thin it a bit or drizzle on top
- of finished bowl)
- Roasted and mashed pumpkin or winter squash (note, I usually cut back on the amount of sweet potato I
- use if I add this)
- Raisins
- Optional Toppings:
- Almond butter or nut butter of choice
- Raisins
- Unsweetened shredded coconut
- Cacoa nibs
- Coconut cream
Instructions
- In a medium bowl, mash together the sweet potatoes, banana, cinnamon and salt.
Add optional ingredients of your choice. - Reheat in a small pan or in microwave.
Finish with toppings of your choice and serve.
Notes
If your sweet potato mixture seems a little thick or dense, use some coconut milk or almond milk to thin. The texture of the sweet potatoes can vary greatly depending on the potato. For best texture results, bake potatoes in oven and not microwave.