I had an epiphany in the shower yesterday morning when I had some leftover pureed sweet potatoes. Bananas, diced dates, chopped toasted almonds, almond butter and my homemade take on Nutella (chocolate hazelnut spread) all mixed together sounded like a dream! So I popped the leftover sweet potatoes in the oven to warm and laid on the toppings. After an intense spin session in the gym, I was starved and this bowl hit the spot! Who knew sweet potatoes and breakfast went hand in hand? Now we do! 

Loaded Sweet Potato Breakfast Bowl

You need:

• 3/4 cup leftover pureed sweet potatoes (2 peeled and chopped sweet potatoes boiled or steamed for 20 minutes until fork tender combined with 1/4 cup almond milk, 2 tbl vegan butter, dash of salt and cinnamon in a blender)
• 1/2 date diced
• 1/2 sliced banana 
• 1 tablespoon chopped toasted almonds
• 1/2 tablespoon almond butter
• 1/2 tablespoon chocolate hazelnut spread

Get cooking:

1. Preheat oven to 375 degrees.
2. Pour pureed sweet potatoes in a small shallow ovenproof dish. Bake for 15-20 minutes until warmed through.
3. Add the almond butter and chocolate hazelnut spread to separate plastic bags and cut off the tip if you'd like to make your bowl extra pretty. Otherwise, just spoon on! 
4. Top with remaining ingredients and enjoy!

Serves 1

XO- Cait