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Sweet Potato Breakfast Bowl

This easy, 5 ingredient, paleo and vegan friendly sweet potato breakfast bowl is a gluten free, whole30 compliant breakfast that is only 200 calories! 
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 People
Calories 206kcal

Ingredients

  • 1 Large white sweet potato * (about 300g)
  • Pinch of cinnamon
  • 1 Cup Fresh raspberries, lightly packed
  • 1/4 Cup Powdered peanut butter (see notes for whole30/paleo version)
  • Water
  • Pinch of flaky sea salt
  • Maple syrup (optional)

Instructions

  • Preheat your oven to 400 degrees and line a small baking sheet with tinfoil. Place the sweet potato onto it and bake until fork tender, about an hour. Let sit until cool enough to touch.
  • Once cooled, peel the sweet potato and place it in a large bowl. Add in a pinch of cinnamon and mash. Divide between two bowls, and then divide the raspberries between each of the bowls as well.
  • Place the powdered peanut butter into a medium bowl and add a little bit of water, mixing until you reach your desired consistency (I like mine like a thick sauce.)  Divide between the bowls.
  • Top each bowl with a pinch of sea salt and drizzle of maple syrup, if desired.
  • Use a fork to mash everything together and DEVOUR!

Notes

*Orange ones work too, I just like white!
For paleo/whole30 version:
Use 3 Tbsp total (1.5 Tbsp per bowl) of almond butter or cashew butter. Note that this will change nutritional information. 

Nutrition

Calories: 206kcal | Carbohydrates: 43g | Protein: 8g | Fat: 2g | Sodium: 113mg | Potassium: 599mg | Fiber: 10g | Sugar: 11g