This sweet potato breakfast bowl is an easy, make-ahead healthy breakfast that is loaded with antioxidants, fibre and gut-healthy probiotics.
If you follow my food Instagram, you may have seen sweet potato recipes pop-up quite often. This is because I love sweet potatoes, like really really love sweet potatoes! If you love almond butter and sweet potatoes separately and have never tried them together, I definitely recommend it. This is my current go-to breakfast/snack/healthy dessert. It’s delicious and a welcome break from grain-free porridge!
Why do I love sweet potatoes?
Orange-fleshed sweet potatoes are especially high in beta-carotene, which is the pigment responsible for their characteristic vibrant orange flesh. Beta-carotene is a powerful antioxidant that can help promote healthy vision, improve respiratory health and even protect your skin.
Some other amazing benefits include:
- Stabilizes Blood Sugar
- High in Antioxidants
- Boosts Brain Function
- Enhances Immunity
- Promotes Vision Health
- Aids in Weight Loss
Coconut Milk Kefir
I topped this bowl off with some coconut milk kefir for some gut-friendly probiotics. Your gut flora or gut microbiome is made up of a complex community of microorganisms that live in your digestive tract, and it’s directly impacted by your diet. Consuming coconut kefir on a regular basis is an excellent way to optimize the health of your personal gut microbiome, which means improved functioning and health of your digestive system.
The probiotics found in coconut kefir are excellent for discouraging constipation and encouraging healthy elimination on a regular basis. The probiotics also help restore your good flora that fight against pathogens and aid against disruptive diarrhea and other gastrointestinal side effects caused by taking antibiotics.
What you will need to make this recipe:
Baking sheet
Parchment paper
Cacao nibs
Honey
Almond butter
Pumpkin seeds
Sweet Potato Breakfast Bowl
Ingredients
- 1 large sweet potato
- 2 tbs. coconut milk kefir
- 2 tbs. almond butter
- 1 cup blueberries
- 2 tbs. raw pumpkin seeds
- 1 tbs. cacao nibs
- drizzle of honey
Instructions
- Preheat oven to 425º.
- Place the sweet potato on a lined baking sheet.
- Bake in the oven for 45 minutes or until soft. Remove from the oven and let cool.
- Slice the sweet potato in half and put each half in a bowl.
- Top with coconut milk kefir, almond butter, pumpkin seeds, cacao nibs, blueberries and honey.
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