SWEET POTATO BREAKFAST BOWLS
With lots of fiber and slow-digesting carbs, these Sweet Potato Breakfast Bowls won't put you into a sugar coma.
Provided by Steph Gaudreau
Categories HarperCollins Breakfast Sweet Potato/Yam Bacon Banana Blueberry Almond Healthy
Yield 2-4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper. Place the sweet potatoes on the sheet and roast them for about 45 minutes, or until they're quite soft and a knife easily pierces through the flesh. Remove them from the oven, slice them open, and allow them to cool for a few minutes.
- About 30 minutes into the roasting of the sweet potatoes, start baking the bacon. Once the bacon is cool, roughly chop it, then set it aside.
- To make the sweet potato purée, I find it easiest to cut the ends off the sweet potatoes, then peel the skin off. Place the roasted flesh into a food processor, then add the coconut milk, vanilla, salt, and, if desired, collagen powder. Purée for about 30 seconds, or until the mixture is smooth. If it's too thick, add a splash more of the coconut milk and process again. If you don't have a food processor, combine everything in a large bowl and stir it very well with a wooden spoon.
- Divide the sweet potato purée between serving bowls. Top it with the chopped bacon, blueberries, sliced banana, and chopped almonds, and serve.
- The bowls can be assembled ahead of time, but it's best to leave the fruit off until they're ready to eat. They can be eaten cold or gently reheated.
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It's Kiyaza7
[email protected]These bowls were a great way to start my day! They were filling and flavorful, and the sweet potatoes gave me a nice boost of energy.
shanaj Shanta
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't amazing either. I probably won't be making it again.
Rogue Renegade
[email protected]These bowls were a bit too sweet for my taste. I think I would have preferred them with less maple syrup.
Khan Missan
[email protected]I followed the recipe exactly, but my bowls didn't turn out as pictured. The sweet potatoes were not as crispy and the toppings were not as fresh.
Mohamed Hussein
[email protected]I had high hopes for this recipe, but I was disappointed. The sweet potatoes were undercooked and the toppings were not very flavorful. I won't be making this again.
DD Jimmy
[email protected]These bowls were just okay. The sweet potatoes were a bit too mushy for my taste and the toppings were kind of bland.
Fun family'S game
[email protected]I'm always looking for new breakfast ideas, and these bowls definitely fit the bill. They were easy to make and so delicious. I'll definitely be adding them to my regular breakfast rotation.
Koshal Kumar
[email protected]These bowls were delicious! I loved the combination of sweet potatoes, black beans, and avocado. The salsa and sour cream added a nice touch of flavor.
Gohar Alikhan
[email protected]I'm not a big fan of sweet potatoes, but I thought I'd give this recipe a try. I was pleasantly surprised! The sweet potatoes were actually really good and the toppings were perfect. I'll definitely be making this again.
Mansoor Ka channel
[email protected]This recipe was a great way to use up some leftover sweet potatoes. The bowls were flavorful and filling. I would definitely make them again.
8D Music Star
[email protected]I made these for meal prep and they were perfect! They were easy to assemble and reheated well. I also liked that I could customize them with my favorite toppings.
Emma Soto
[email protected]These breakfast bowls were a hit with my family! The sweet potatoes were perfectly cooked and the toppings were delicious. I especially loved the avocado and salsa. I will definitely be making this again.