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Sweet potato, berry and pecan breakfast bowl (v, gf)

An easy, nutritious breakfast for one.
Vegan, gluten free.

Author: Bite-sized thoughts.

Original post (with pictures) here.

Ingredients:
Approximately 150g sweet potato, weighed with skin (half a large sweet potato), cooked, peeled and roughly mashed
1/2 to 1 cup berries of choice, fresh or frozen
Few tablespoons of pecan nuts, chopped

Optional extras: Liquid sweetener, cinnamon, vanilla, desiccated coconut, cacao nibs

Method:
If serving hot, combine the sweet potato and berries in a small saucepan or microwave-proof bowl. Heat on low-medium power until hot. Stir and roughly mash. Add the chopped pecans.

If serving cold, combine the sweet potato and berries in a bowl, stir, roughly mash, and top with the chopped pecans.

Add any extra ingredients as desired.
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