Sweet Potato Breakfast Bowl with Maple Fall Fruit
Servings 4 people
Ingredients
- 1 1/2 lbs sweet potatoes peeled and cut into 1-inchchunks
- 3 Tbsp almond butter or peanut butter
- 2 Tbsp maple syrup divided
- 2 Tbsp milk or unsweetened dairy-free milk
- 2 tsp orange zest optional
- 1 tsp cinnamon divided
- 3/4 tsp ginger powder
- 1 1/3 cups plain Greek yogurt or dairy-free yogurt
- 1 tsp vanilla extract
- 1 Tbsp butter or vegan butter
- 2 medium apples cut into 1/2-inch cubes
- 2 medium pears cut into 1/2-inch cubes
- 1/4 cup sliced pecans
Instructions
- Steam or boil sweet potato cubes until very tender.
- In a large bowl, place cooked sweet potato and add nut butter, 1 Tbsp maple syrup, milk, orange zest (if using), 1/2 tsp cinnamon, ginger powder, and a pinch of salt; mash together. Or for a smoother mixture, place everything in a food processor or blender and blend until smooth.
- In separate small bowl, stir together yogurt and vanilla.
- In skillet over medium heat, melt butter. Stir in 1 Tbsp maple syrup and then stir in apple and pear cubes, remaining 1/2 tsp cinnamon, and a pinch of salt. Heat until fruit is tender, stirring a couple of times, about 3 minutes.
- To serve, place sweet potato mixture in serving bowls and top with yogurt, fruit, and pecans.
Notes
Per serving: 590 calories; 10 g protein; 23 g total fat (8 g sat. fat); 91 g total carbohydrates (32 g sugars, 14 g fiber); 68 mg sodium