Sweet Potato & Blueberry Bowl
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings1
Ingredients
- 10 oz sweet potato approximately 1 medium sweet potato
- ½ cup water
- 1 Tbsp. almond butter
- 1 scoop protein powder
- 1 date pitted
- 1/4 tsp. vanilla extract
- 1/4 tsp. cinnamon
- ⅛ tsp. unrefined salt (real, pink, or Celtic salt)
- 1 tsp. coconut oil (unrefined) liquified
Toppings
- ¼ cup blueberries (organic) frozen or fresh
- 1-2 Tbsp. pumpkin seeds
- 1 Tbsp. cacao nibs
- 1-2 Tbsp. almonds chopped
Instructions
- Steam the sweet potato: Fill a steamer pot with about an inch of water and bring to a boil over high heat on the stovetop. Meanwhile, cut the sweet potato into 1/2-inch thick rounds, then in quarters (or eighths if it's a very wide potato), add to steamer basket, cover, and steam for about 8 minutes, or until easily pierced with a fork.
- Make the liquid base: While that steams, add water, almond butter, protein powder, date, vanilla extract, cinnamon and salt to a bullet blender. Blend until smooth, about 30 seconds.
- When the sweet potato is steamed, add that to the blender, along with the liquified coconut oil,** and blend until smooth, another 30-60 seconds.
- Spoon sweet potato pudding into a glass container, top with blueberries, cacao nibs, and pumpkin seeds. Cover and refrigerate at least 1 hour, until ready to eat.
Recipe Notes
*If using organic sweet potatoes, keep the skin on. If not, peel the skin before chopping.
**My favorite combo is blueberries, pumpkin seeds or almonds, and cacao nibs. But, feel free to throw on whatever you have on hand.
***To liquify coconut oil, place the glass jar in a warm water bath, or simply scoop out the amount of oil you need, and warm that in an appropriate container in the microwave or stovetop.
When covered and refrigerated, this should last for up to 5 days.
**My favorite combo is blueberries, pumpkin seeds or almonds, and cacao nibs. But, feel free to throw on whatever you have on hand.
***To liquify coconut oil, place the glass jar in a warm water bath, or simply scoop out the amount of oil you need, and warm that in an appropriate container in the microwave or stovetop.
When covered and refrigerated, this should last for up to 5 days.
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