Baked sweet Potato Breakfast Bowl with Berries
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!
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Ingredients
- 2 medium sweet potatoes
- 1 tsp avocado oil or melted coconut oil
- 2 tbsp almond butter or other nut butter, melted - use almond butter for Paleo and Whole30
- 1/2 cup nuts, seeds, or granola - use nuts and seeds for Paleo and Whole30
- 1/2 cup fresh berries - such as raspberries and blueberries
- 1/8 tsp ground cinnamon - for topping
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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.
- Sprinkle each with a pinch of cinnamon.
Nutrition
Calories: 390kcal | Carbohydrates: 49g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Sodium: 152mg | Potassium: 751mg | Fiber: 9g | Sugar: 14g | Vitamin A: 18445IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 2.6mg
