Home‎ > ‎Breakfasts‎ > ‎

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.

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

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.