Sweet Potato Breakfast Bowl

Growing up I rarely ate sweet potatoes outside of Thanksgiving. Then, when I became an adult, I started to cook with it here and there, but always for lunch or dinner. Finally, a year ago someone gave me the idea to have it for breakfast. I thought it was totally weird, but brilliant. I love sweet, warm dishes in the morning, and needed to add some variety to my mornings (sorry oatmeal!). I fell in love. This breakfast recipe gives me all of the cozy, warm fall feels, with a healthy dose of beta-carotene and fiber to keep me going all morning. Oh, and I forgot to mention, you can make it in advance for a quick breakfast.

Note that that this recipe calls for chopped walnuts. This not only adds flavor, but also a little bit of fat. The fat helps increase the bioavailability of the vitamin A in the sweet potatoes. Having a little fat in the morning is always a good idea because, it will also help with the absorbability of your daily multivitamins, and promote satiety.

Ingredients:

Sweet potatoes - 1-4 depending on size and how much you want to prep for the week

1/4 cup unsweetened almond milk

1 tablespoon chopped walnuts

1 tablespoon raisins

1/4 teaspoon cinnamon

Directions:

First: Preheat the oven to 400° and line a baking sheet with parchment paper. Poke several holes in the potato and then place on the parchment paper. Once the oven is ready, bake the sweet potato. It usually takes around an hour, but depends on size - smaller potatoes cook faster.

Second: Take the cooked sweet potatoes out of the oven and let cool for a few minutes. Then, cut them open. Scoop out 1-1 1/2 cups sweet potato and place it in a bowl. If you are meal prepping for the week then go ahead and scoop out the rest and divide in storage containers.

Third: Pour the milk over the sweet potato and top with the walnuts, raisins and cinnamon.

Like I said, easy peasy. :)

Enjoy!

Rachel