I used to be a cereal lover. No, fanatic is probably the better word. In college, I could have survived on cereal for three meals a day. About a year ago, I swapped my high-carb, high-sugar cereal for high-fat and high-protein breakfasts and have never missed it. We don’t even keep cereal in the house anymore. One of my go-to brekkies these days has been this Sweet Potato Breakfast Bowl. I’ve eaten it a LOT during this pregnancy. I’ve even used canned pumpkin as a quick replacement if my sweet potato stash got low. Pregnant women need 40% more plant based Vitamin A which helps with cell differentiation for the fetus. Sweet potatoes fit the bill, and a dollop of cashew butter gives just enough protein to keep me full longer than 10 minutes like a bowl of cereal would do.
My secret weapon for batch cooking these is plopping the unpeeled potatoes right into my pressure cooker. I usually do 6-7 sweet potatoes at a time, which translates to a weeks worth of breakfasts. It takes about 12-15 minutes in the pressure cooker, or until my thermapen reads 200 degrees. The skins peel right off, so you save a lot of time from peeling them at the start!
Sweet Potato Breakfast Bowl
- 1 sweet potato (or 1/2 can pumpkin puree)
- 2 tablespoons cashew butter
- 4 tablespoons full-fat coconut milk, divided
- 1/4 cup blueberries
- 2 tablespoons pepitas
- 2 tablespoons walnuts
- 1 teaspoon cinnamon
Wash and cut ends of sweet potatoes. In large pressure cooker, cook sweet potatoes to 200 degrees F, or approximately 12-15 minutes. Allow these to cool on a cooling rack before peeling skins off. In a stand mixer, blend with cashew butter, half of the coconut milk, and cinnamon. Top bowl with your favorite toppings, however I’ve found blueberries, pepitas, walnuts, coconut milk, and even a drizzle of flax oil is a perfect combination.
Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018
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