SWEET POTATO BREAKFAST BOWL

Sweet Potato Breakfast Bowl image

Yield 2

Number Of Ingredients 7

Ingredients

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