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Sweet Potato Breakfast Bowls, 3 Ways

Sweet Potato Breakfast Bowls, 3 Ways
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Sweet Potato Breakfast Bowls are about to become your new favorite easy breakfast this fall! With savory and sweet ideas there’s something for everyone when it comes to this healthy breakfast idea! Plus, your kids can help themselves if you set up a toppings bar. You never know what combination they’ll come up with!

Gluten Free, Nut Free, Grain Free, Dairy Free options, Egg Free options, Soy Free options

Ingredients

Medium-sized sweet potatoes

Toppings of choice:

  • Version 1:
    • SunButter
    • Bananas
    • Hemp seeds
  • Version 2:
    • 2% or whole milk Greek yogurt (any flavor)
    • Blueberries
    • Chia seeds
    • SunButter
  • Version 3:
    • Oil or butter
    • Eggs
    • Avocado
    • Salsa or tomatoes
    • Optional hot sauce
    • Optional cilantro

Instructions

  1. Preheat the oven to 425°F.
  2. Pierce the sweet potatoes with a fork on all sides and place on a parchment paper-lined baking sheet. Bake for 45-55 minutes, until soft to fork. Sweet potatoes are done when they slice easily with a knife and the flesh feels soft.

Stuff the sweet potatoes with your fillings of choice:

Version 1: Drizzle SunButter over the sweet potato. Stuff with sliced bananas and drizzle with more SunButter. Sprinkle with hemp seeds.

Version 2: Stuff the sweet potato with yogurt and blueberries. Drizzle with SunButter and sprinkle with chia seeds.

Version 3: Scramble eggs in oil or butter. Stuff into the cooked sweet potato. Top with avocado, salsa/tomatoes and drizzle with hot sauce and cilantro.

Find it online: https://chelseyamernutrition.com/sweet-potato-breakfast-bowls/