Sweet Potato Porridge Breakfast Bowls

Sweet potato dish breakfast bowls with chia seeds, almond milk, pure sirup, banana, blueberries, almond butter, pecans, and hemp seeds. These all-round bowls are filled with plant-based nutrients and are radical comforting and delicious. that point we tend to mashed up sweet potato and chia seed pudding and referred to as it dish. And breakfast. BOOM! all of your dreams return true.

If you wish your breakfast on the sweet finish of the spectrum versus savory, or if you get pleasure from a healthier course or snack that’s all natural and plant based mostly, I even have THE bowls for you! These sweet potato breakfast dish bowls are one in all those something-for-everyone-in-all-situations things.

What i really like concerning these breakfast bowls is that they incorporate hearty sweet potato (complex carbs) with thick, creamy, and flower chia seed pudding to form a filling dish that wows your roof of the mouth. after you scoop a number of the porridgy sweet potato essence onto your spoon with the varied toppings, this good bite scenario happens which can for certain cause you to swoon.

INGREDIENTS

SWEET POTATO PORRIDGE:

• 2.5 cups unsweetened almond milk
• 3 tablespoons pure maple syrup to taste
• 2 teaspoons pure vanilla extract
• 2 teaspoons ground cinnamon
• 1/8 teaspoon sea salt
• 2/3 cup chia seeds
• 1 large sweet potato roasted and mashed

FOR SERVING:

• 2 ripe bananas sliced
• 1 cup fresh blueberries
• 1/3 cup raw pecans chopped
• 4 to 6 tablespoons unsweetened almond butter
• 2 tablespoons hemp seeds

INSTRUCTIONS

PREPARE THE SWEET POTATO PORRIDGE

1. Add the almond milk, pure maple syrup, vanilla extract, ground cinnamon, and sea salt to a blender and blend until combined. Pour mixture into a large jar, followed by the chia seeds. Stir well until combined and refrigerate at least 4 hours or overnight. If possible, stir the chia seed pudding a few times as it sits.
2. Preheat the oven to 415 degrees F. Poke several holes in the sweet potato and wrap in foil. Roast 45 to 60 minutes, or until sweet potato is very tender when poked with a fork. Remove from oven and allow sweet potato to cool enough to handle. Peel the skin off the sweet potato and discard. Mash the flesh in a bowl.
3. After the chia seed pudding has finished setting up, add the mashed sweet potato to the jar of chia seed pudding and stir well until combined. Taste mixture for flavor and add more pure maple syrup to taste.

PREPARE THE BOWLS:

1. Divide the sweet potato porridge between 4 bowls. Top with sliced banana, blueberries, pecans, almond butter, and hemp seeds and serve.

Adapted from HERE