In the event that you don't care for sweet potatoes or potentially almond margarine, this sweet potato breakfast bowl most likely won't mystically alter your opinion. Be that as it may, in the event that you adore almond spread and sweet potatoes independently and have never attempted them together, I unquestionably prescribe it.
This is my current go-to breakfast/nibble/solid pastry. It's delectable and a much needed reprieve from oats!
In the event that you pursue my sustenance Instagram, you may've seen this sweet potato breakfast bowl spring up previously. I'd seen individuals add almond margarine to sweet potatoes previously, and I got having a sweet potato bowl for breakfast from Jen.
At that point, I chose to put my own turn on a sweet potato breakfast bowl. Just almond spread on top is extraordinary, however including raisins and nuts makes it far better. This almond margarine, raisin, and nut topping helps me to remember sweet potato meal, which I adored surprisingly this Thanksgiving and long for the majority of the time now.
Also try our recipe : Crockpot Carnitas with Pork Tenderloin or Loin #diet #crockpot
For two servings:
- 16 oz. sweet potato (1 very large or 2 small)
- Honey to taste*, OR half of a small, slightly ripe mashed banana for sweetness
- Cinnamon to taste
- 2 tablespoons raisins*
- 2 tablespoons chopped nuts
- 2 tablespoons almond butter (I recommend raw almond butter and love Trader Joe's raw almond butter!)
- Preheat oven to 375 degrees. Wash and lightly dry sweet potato(es). Poke with a fork several times and wrap in aluminum foil. Bake large sweet potato for around 80 minutes, or smaller sweet potatoes for around 65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool for at least five minutes before peeling.
- Peel cooled sweet potato and lightly mash with cinnamon and honey (or half of a mashed banana).
Source : bit.ly/2HIq2pN
Read more our recipe : CRUNCHY DETOX SALAD #diet #salad
0 Comments