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Sweet Potato Breakfast Bowl

Sweet Potato Breakfast Bowl

Ready in 40 min • Serves 4

320
Calories
Protein
9.3
Fiber
12.3
Sugar
-
Potassium

Ingredients

6 medium – sweet potatoes
2 cup – non-dairy milk
6 tablespoon – ground flax
3 tablespoon – nut or seed butter of choice (I used cashew)
6 teaspoon – vanilla extract
3 teaspoon – cinnamon
Pinch – salt
Pumpkin seeds (unsalted) - DAYS 1-14 OF YOUR CYCLE; Sunflower (unsalted) and/or sesame seeds - DAYS 15-28 OF YOUR CYCLE – Optional Topping

Directions

  1. Skin and slice the sweet potatoes into roughly 1-inch pieces.,
  2. Pour 1 cup of water into the pressure cooker and add the sliced potatoes.,
  3. Lock the lid and pressure-cook on high for 18 minutes.,
  4. Quick-release the pressure, then open the lid and carefully transfer the potatoes to a large bowl.,
  5. Add the non-dairy milk, ground flax, nut or seed butter, vanilla extract, cinnamon, and salt.,
  6. Use a hand mixer on low speed to cream the mixture for 60–90 seconds, until smooth and fluffy.,
  7. Divide into serving bowls and serve warm.,
  8. Leftovers will keep in the fridge for up to 5 days.