Best with Organic Cooked Beets

Sweet Potato Breakfast Bowl

Prep Time: 30 minutes // Cook Time: 1 hr Servings: 1

What to do

  1. Preheat oven to 400F. Line a baking sheet with parchment paper. Prick sweet potato with a fork to vent and brush lightly with avocado oil. Bake about 1 hour, until fork tender. Remove sweet potato from the oven and sit on a wire rack until cool enough to handle.
  2. Peel potato, discarding skin, and add to a small bowl. Add spices and almond milk. Mash with a fork until well combined (don’t worry if it’s not totally smooth!)
  3. Spread mashed potato mixture into a deep serving bowl and swirl in almond butter. Top with beets, desired fruits and egg. Sprinkle with seeds, salt and pepper to serve.

What you’ll Need

  • 1 large sweet potato
  • 1 tablespoon avocado oil
  • ¼ teaspoon ground cinnamon or cardamom
  • 2 tablespoons almond milk
  • 2 tablespoons tahini or unsweetened nut butter of choice
  • 1 organic cooked Love Beets, diced, for serving
  • Handful of blueberries, for serving
  • ½ banana, sliced, for serving (omit for strict Whole 30)
  • 1 soft-boiled egg, halved, for serving (omit for Vegan/dairy-free)
  • Hemp or chia seeds, for sprinkling
  • Sea salt and freshly ground pepper