How to Make Appetizing Sweet Potato Breakfast Bowl

Sweet Potato Breakfast Bowl. This sweet potato breakfast bowl is an easy, make-ahead healthy breakfast that reminds me of sweet potato casserole! If you don't like sweet potatoes and/or almond butter, this sweet potato breakfast bowl probably won't magically change your mind. This Sweet Potato Breakfast Bowl is a savory breakfast lover's dream come true!

Transfer potatoes to breakfast two bowls and top with almond butter, coconut flakes, chia seeds, chopped pecans and blueberries. Remove the sweet potatoes from the oven, and carefully scoop our their flesh into a large bowl. Add in the milk, flax, nut butter, vanilla, cinnamon, and salt. You can cook Sweet Potato Breakfast Bowl using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sweet Potato Breakfast Bowl

1. You need of Sweet Potato, diced.
2. You need of Mushrooms, chopped.
3. It's of Kale, chopped.
4. Prepare of Onion, diced.
5. Prepare of Red Bell Pepper, diced.
6. You need of Eggs, beaten.
7. It's of Salt.
8. You need of Pepper.
9. It's of Garlic Powder.
10. Prepare of Shredded Mozzarella Cheese.

Wash the potatoes using a veggie brush and add to a baking tray lined with parchment paper, a silicone baking mat, or aluminum foil. The best way to do paleo sweet potatoes is this sweet potato breakfast bowl. A beautiful mix of vegetables and protein that will keep you feeling full, satisfied and ready for your day! Southwestern Sweet Potato Breakfast Bowl: Mashed Sweet Potatoes (mixed with a sprinkle of chili powder and cumin) Spread cooked, mashed sweet potato in a bowl or place one small whole baked or half of a medium to large baked sweet potato in a bowl.

Sweet Potato Breakfast Bowl step by step

1. In a sauté pan, on medium heat, start cooking sweet potato..
2. When potato is about halfway done and starting to soften; add in mushrooms, kale, onion, bell pepper, salt, pepper and garlic powder. Cook until potato is soft and kale has started to wilt..
3. In another frying pan, on medium heat, scramble the eggs..
4. In two bowls, divide up the eggs. Then top with half of the veggie mixture and half (¼ C. each) of the cheese..

Top with peanut butter, berries, banana, coconut yogurt, cacao nibs, granola or another other toppings of choice. Stir in a bit of cinnamon, a pinch of sea salt, and a tablespoon of ghee, then top it with fruits, nuts, nut butters, and seeds worthy of the most glorious smoothie bowl and poof. Add in the Birds Eye Mexican Bean Mix directly from frozen and stir until everything is mixed. While the potato cooks slice the apples and deseed the pomegranate. Slice the potato long-ways and mash.