Sweet Potato Breakfast Bowls Food

SWEET POTATO BREAKFAST BOWLS

Sweet Potato Breakfast Bowls image

With lots of fiber and slow-digesting carbs, these Sweet Potato Breakfast Bowls won't put you into a sugar coma.

Provided by Steph Gaudreau

Categories HarperCollins Breakfast Sweet Potato/Yam Bacon Banana Blueberry Almond Healthy

Yield 2-4 servings

Number Of Ingredients 9

Ingredients

2 lbs. sweet potatoes, scrubbed
8 oz. bacon, baked
2 Tbsp. coconut milk
1 tsp. vanilla extract
Pinch of sea salt
2 Tbsp. collagen powder, optional
1 pint fresh blueberries
1 ripe banana, sliced
1/4 cup chopped almonds

Steps:

Preheat the oven to 400°F.
Line a rimmed baking sheet with parchment paper. Place the sweet potatoes on the sheet and roast them for about 45 minutes, or until they're quite soft and a knife easily pierces through the flesh. Remove them from the oven, slice them open, and allow them to cool for a few minutes.
About 30 minutes into the roasting of the sweet potatoes, start baking the bacon. Once the bacon is cool, roughly chop it, then set it aside.
To make the sweet potato purée, I find it easiest to cut the ends off the sweet potatoes, then peel the skin off. Place the roasted flesh into a food processor, then add the coconut milk, vanilla, salt, and, if desired, collagen powder. Purée for about 30 seconds, or until the mixture is smooth. If it's too thick, add a splash more of the coconut milk and process again. If you don't have a food processor, combine everything in a large bowl and stir it very well with a wooden spoon.
Divide the sweet potato purée between serving bowls. Top it with the chopped bacon, blueberries, sliced banana, and chopped almonds, and serve.
The bowls can be assembled ahead of time, but it's best to leave the fruit off until they're ready to eat. They can be eaten cold or gently reheated.

QUINOA, SWEET POTATO AND BLACK BEAN BOWLS WITH YOGURT DRESSING

Quinoa, Sweet Potato and Black Bean Bowls with Yogurt Dressing image

Provided by Valerie Bertinelli

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 1/4 cups tri-colored quinoa
Kosher salt
1 pound sweet potato, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
1/2 teaspoon ground coriander
One 15-ounce can black beans, rinsed and drained
1 teaspoon soy sauce
1/2 teaspoon chipotle hot sauce (or your favorite hot sauce)
1 large avocado, seeded, peeled and diced
1/4 cup pepitas, chopped pistachios, almonds or your favorite nut
Yogurt Dressing (see recipe below)
3/4 cup plain yogurt (not Greek)
1/4 cup finely chopped fresh flat-leaf parsley or cilantro
1 tablespoon fresh lime juice
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F.
Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.
Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.
Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.
Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.

SWEET POTATO BREAKFAST BOWL

Sweet Potato Breakfast Bowl image

Yield 2

Number Of Ingredients 7

Ingredients

2 sweet potatoes (diced)
2 Tablespoons almond butter
2 Tablespoons coconut flakes
1 Tablespoon chia seeds
1 Tablespoon chopped pecans
1/2 cup blueberries
1 Tablespoon honey

Steps:

Preheat oven to 425 degrees.
Spray with nonstick cooking spray or line a 9x13 pan with foil.
Peel and chop sweet potatoes into bite sized pieces.
Lay potatoes on prepared pan and drizzle 2 Tablespoons of coconut oil over pieces.
Toss until all potatoes are coated in coconut oil.
Sprinkle with 1 teaspoon of salt.
Bake for 25-30 minutes, tossing every 10 minutes, until potatoes begin to golden.
Transfer potatoes to breakfast two bowls and top with almond butter, coconut flakes, chia seeds, chopped pecans and blueberries. Drizzle with honey to taste.

Nutrition Facts : Servingsize 1 serving, Calories 758 kcal, Fat 33 g, SaturatedFat 7 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 109 g, Sugar 33 g, Protein 17 mg

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