Paleo Sweet Potato Breakfast Bowl
Fluffy mashed sweet potatoes blended with almond butter, cinnamon, and maple for a healthy, paleo-friendly breakfast bowl. Top with nuts and berries for the perfect start.
Equipment
- Oven
- Baking sheet
- Mixing Bowl
- Hand mixer or fork
Ingredients
- 2 medium sweet potatoes about 2 cups mashed
- 1/4 cup unsweetened almond milk
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons ground flaxseeds
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 400°F. Poke sweet potatoes with fork, wrap in foil, bake 45-50 minutes until tender. Cool slightly and scoop flesh into bowl.
- Add almond milk, almond butter, maple syrup, vanilla, cinnamon, flaxseeds, and salt. Mix with hand mixer until fluffy.
- Divide into bowls. Top with pecans, blueberries, or your favorites. Serve warm or cold.
Notes
- Make ahead: Stores 5 days in fridge.
- Vegan & paleo friendly.
- Add protein powder for extra boost.