SWEET POTATO BREAKFAST BOWL

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Sweet Potato Breakfast Bowl image

Yield 2

Number Of Ingredients 7

2 sweet potatoes (diced)
2 Tablespoons almond butter
2 Tablespoons coconut flakes
1 Tablespoon chia seeds
1 Tablespoon chopped pecans
1/2 cup blueberries
1 Tablespoon honey

Steps:

  • Preheat oven to 425 degrees.
  • Spray with nonstick cooking spray or line a 9x13 pan with foil.
  • Peel and chop sweet potatoes into bite sized pieces.
  • Lay potatoes on prepared pan and drizzle 2 Tablespoons of coconut oil over pieces.
  • Toss until all potatoes are coated in coconut oil.
  • Sprinkle with 1 teaspoon of salt.
  • Bake for 25-30 minutes, tossing every 10 minutes, until potatoes begin to golden.
  • Transfer potatoes to breakfast two bowls and top with almond butter, coconut flakes, chia seeds, chopped pecans and blueberries. Drizzle with honey to taste.

Nutrition Facts : Servingsize 1 serving, Calories 758 kcal, Fat 33 g, SaturatedFat 7 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 109 g, Sugar 33 g, Protein 17 mg

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