SWEET:
4 small sweet potatoes
1 cup rolled oats
2 Tbsp chopped pecans
2 Tbsp coconut
1/2 tsp cinnamon
1/4 tsp vanilla extract
2 Tbsp butter, melted
1 Tbsp maple syrup
pinch of salt
(Same as above)First I prepared the sweet potatoes by rinsing them, trimming the ends, and poking a few times with a knife. I steamed mine until they were knife tender. I steamed 4 small sweet potatoes which was enough for two servings.
Then I made my quick granola by mixing the remaining ingredients (rolled oats through pinch of salt) in a medium bowl, spreading onto a parchment lined oven safe pan. I used my toaster oven set at 250 degrees keeping an eye on it and stirring every few minutes until fragrant and evenly toasted.
Assemble your sweet sweet potato breakfast bowl with your steamed potato, topped with granola, a drizzle of honey, raisins, orange zest, and nut butter if you like!
Savory:
4 small sweet potatoes
2 medium mushrooms, rinsed and sliced thinly
3 leaves of kale, chopped into small pieces
1/4 cup rinsed black beans
2 eggs
1 avocado
1 Tbsp sour cream, optional
1/2 lime or lemon, juiced
1 Tbsp nutritional yeast, lightly toasted
2 eggs, any style
First I prepared the sweet potatoes by rinsing them, trimming the ends, and poking a few times with a knife. I steamed mine until they were knife tender. I steamed 4 small sweet potatoes which was enough for two servings.
Meanwhile, saute the mushrooms and kale with a little olive oil. Once tender, add the black beans, salt, pepper, and a little cayenne if you like.
To make the avocado cream: blend the ripe avocado, sour cream, and lime juice until light and fluffy.
Assemble your Savory Sweet Potato Breakfast Bowl with two small potatoes in each bowl, layer with the mushroom/kale mixture, avocado cream, and the toasted nutritional yeast. I put 1 poached egg in each of my bowls to finish off this tasty breakfast.
