Sometimes I just get tired of eating eggs for breakfast.

When I was doing Whole30, I found myself wanting a creamy, warm breakfast bowl, but when you are doing Whole30, you cannot eat grains (so no oatmeal) or dairy.

So I decided to make myself Sweet Potato Breakfast Bowls, and they totally hit the spot!

To make it easier for me to quickly fix these in the morning, I batch cook several sweet potatoes at once. You can do this in the oven, your InstantPot, your slow cooker, and even your air fryer (my choice as of late). I store them in ziplock bags in the fridge.

Also, if the sweet potato is rather large, I use half of the potato as one serving.

SWEET POTATO BREAKFAST BOWL–serves 1

INGREDIENTS:

• 1 baked sweet potato
• 1 scoop of almond butter
• drizzle of coconut milk/cream (almond milk will also work)
• cinnamon
• Toppings: berries, walnuts, pepitas (or really anything you’d like to use. I’ve also used banana, raisins, raw cashews, unsweetened coconut)

INSTRUCTIONS:

• Remove sweet potato flesh from the skin and place flesh in a microwave safe dish.
• Top sweet potato flesh with scoop of almond butter, drizzle of coconut milk/cream, & cinnamon.
• Microwave for about 1 minute.
• Stir to combine.
• Top with berries, walnuts, & pepitas.
• Enjoy!

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