Purple Sweet Potato Breakfast Bowl
Updated: Oct 1, 2019
Do you want a breakfast recipe that will leave you feeling full and happy, has a wow factor that will turn heads and will make you want to eat it outside so everybody can wonder what your magical meal is made from? Well, this is exactly that. Feel free to snap photos of it and share it on all your social media, make it as a surprise for your loved ones, or keep it your little sweet secret.
This is a purple sweet potato breakfast bowl, which is super easy to make. The only time consuming part is steaming the potato, since it will take some time for it to cook through. However, chopping it into smaller pieces will speed up the steaming process. This recipe is vegan, gluten free, and very filling. You can decorate it with your favorite toppings, but I will share what exactly I put on mine.
200 grams purple sweet potato (one smaller potato)
100 mL coconut milk
Toppings (optional, use whichever you prefer):
1 teaspoon chia seeds
1 teaspoon sunbutter
1 teaspoon honey
1. Peel your purple sweet potato and chop it into smaller pieces. Steam it until it completely cooks through and the potato chunks are very soft. We steam rather than cook the sweet potato to conserve the vibrant color for that wow effect!
2. Once the sweet potato cooked through, transfer it into a food processor and add 100 mL of full fat coconut milk. Blend it together until it reaches a smooth consistency and turns into a puree.
3. Transfer the puree into your serving bowl and top with your favorite ingredients. I topped mine with a banana, chia seeds, honey, chopped pieces of prunes, coconut flakes, frozen raspberries and homemade sunflower seed butter.
You can use any kind of nut butter or even your favorite chocolate spread. I recommend using frozen raspberries, because they break the rich flavor of the sweet potato and coconut with a bit of freshness and juiciness.