VIBRANT & PURE

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. 

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Ingredients:

  • 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:

Topping options:

  • pumpkin seeds
  • granola
  • goji berries
  • shredded coconut
  • bee pollen
  • sliced almonds

Enjoy!!

**Tag #vibrantandpure on Instagram if you recreate, I’d love to see!

4 Replies to “Spiced Sweet Potato Breakfast Bowl”

  1. I just made this for breakfast, using a regular sweet potato, because that’s what I had on hand. I then added 1/3 of a cup of my home made Honey Almond Flax Granola, as my topping. It was delicious and fillling. I am also a runner and this a a great breakfast before I start my workout. It’s naturally sweet and taste like everything that is fall.

    1. Hi Ericka! I’m so glad you made this and enjoyed it. Haha- that’s what i said, “it tastes like fall in a bowl” (:

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