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The Best Sweet Potato Breakfast Bowl {Paleo, AIP}


  • Author: Michelle
  • Total Time: 1 hour 10 minutes
  • Yield: 1 serving 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 medium sweet potato
  • 1/4 cup coconut milk
  • 1/4 tsp salt
  • 1/4 cup coconut yogurt
  • 2 tbsp almond butter (sub tigernut butter for AIP)
  • 3 tbsp slivered almonds (omit for AIP)
  • 1/4 cup blueberries
  • 1/2 tsp cinnamon

Instructions

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper. Pierce the sweet potato with a fork and bake in the oven for roughly an hour, or until soft.
  2. Scoop out the sweet potato and discard the peel. Mash with the coconut milk and salt.
  3. Top the mashed sweet potato with coconut yogurt, almond butter, almonds, blueberries and cinnamon. Serve warm with a spoon.

Notes

All nutritional facts are estimated and will vary.

  • Prep Time: 10
  • Cook Time: 60
  • Category: Breakfast
  • Method: Baked

Nutrition

  • Serving Size: 1 bowl
  • Calories: 672
  • Fat: 50g
  • Carbohydrates: 47g
  • Fiber: 12.1g
  • Protein: 15.6g

Keywords: sweet potato breakfast bowl

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