This baked sweet potato breakfast bowl with berries is a simple breakfast made with whole food ingredients. Topped with nut butter, fresh berries and paleo granola, this breakfast is gluten-free, dairy-free, vegan, paleo friendly and Whole 30 friendly. If you're getting tired of eggs while eating paleo or Whole 30, then this recipe is definitely for you!
2tbspalmond butter or other nut butter, melted(use almond butter for Paleo and Whole30)
1/2cupnuts, seeds, or granola(use nuts and seeds for Paleo and Whole30)
1/2cupfresh berries(such as raspberries and blueberries)
1/8tspground cinnamon(for topping)
Instructions
Preheat oven to 400F.
Wash sweet potatoes thoroughly to remove any dirt. Allow to dry for 10 minutes.
Pierce the flesh of the sweet potato with a fork to create holes for steam to escape. Then wrap sweet potatoes individually in aluminum foil.
Place in the oven and bake at 400F for 40-50 minutes, until the skin of the sweet potato can be easily pierced with a knife. Remove from the oven and allow to cool.
Split sweet potato lengthwise with a knife and top each sweet potato with the nut butter, berries and nuts.