Fall is upon us, and I for one am excited to break out my warmer spices and make some heartier breakfasts. You don’t always think of sweet potato as being a breakfast food, but I have found that this bowl is the perfect thing to get you going, especially on a brisk fall morning. Satisfying sweet potato, creamy coconut milk, a dash of vanilla, sea salt, cinnamon and allspice are blended together and topped with granola, nuts, seeds and more in this delicious breakfast bowl recipe.
- 1 1/2 cups cooked purple sweet potato (skin removed)
- 1/2 cup culinary coconut milk
- 1/8 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- pinch of sea salt
Blend all ingredients together in a high speed blender. Scoop out into a bowl and top with whatever your heart desires. Here are some options:
- pumpkin seeds
- goji berries
- shredded coconut
- bee pollen
- sliced almonds
**Tag #vibrantandpure on Instagram if you recreate, I’d love to see!