FLUFFY SWEET POTATO BREAKFAST BOWLS – VEGAN & GRAIN FREE #vegetarian #glutenfree

These Sweet Potato Breakfast Bowls are a solid and healthy approach to make the most of your morning feast! They're additionally Vegan, Gluten Free, Sugar Free and Grain Free.

These sweet little spuds have advanced onto our lunch and supper plates, so can any anyone explain why we detest them for breakfast also? Frankly, I'm not exactly sure. Which is the reason I'm here to change that ??

These Sweet Potato Bowls are somewhat similar to a smoothie bowl… however warm! Think cushy, caramel-y whipped sweet potatoes implanted with cinnamon and some sound plant based fats, at that point sprinkled with some wonderful garnishes like pomegranate and pumpkin seeds. It is safe to say that you are slobbering yet?

Also Try Our Recipe : CREAMY GARLIC MASHED POTATOES RECIPE

INGREDIENTS

• 2 medium sweet potatoes
• 2/3 cup non-dairy milk
• 2 tablespoons ground flax
• 1 tablespoon nut or seed butter of choice (I used cashew)
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• Pinch of salt
• Optional Toppings: pomegranate, pumpkin seeds, coconut yogurt, cacao nibs, and/or granola

INSTRUCTIONS

1. Preheat your oven to 400F and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes, but do not peel them. Piece the potatoes a few times with a knife, then place on the tray and bake for 45 to 60 minutes, or until a “caramel” starts to ooze out of the pierced holes. (Note: If you have large sweet potatoes, I would recommend cutting them in half lengthwise and placing them cut side down on the baking tray to reduce cooking time).
2. Remove the sweet potatoes from the oven, and carefully scoop our their flesh into a large bowl. Add in the milk, flax, nut butter, vanilla, cinnamon, and salt. Use a hand mixer to “cream” the mixture together on for 60 to 90 seconds, starting with the lowest setting. Alternatively, you can place all ingredients into a food processor and blend until thick and smooth, 2 to 3 minutes.
3. Divide into serving bowls, top as desired, and serve warm. Leftovers will keep in the fridge for up to 5 days.

For more detail : bit.ly/2C3S7TQ

Read More Our Recipe : SHEET PAN STEAK AND VEGGIES