Whole Food, Plant-Based Recipe Japanese Sweet Potato Bowl
Recipe courtesy of Melissa Mapes, PPMNY Lifestyle Mentorship CoordinatorI was tired of having oatmeal for breakfast and I needed something filling that was also gluten free- the sweet potato bowl is perfect! This recipe tastes best with Japanese sweet potato but regular orange sweet potatoes work in a pinch. Enjoy!
Ingredients
1 small-medium Japanese sweet potato, baked
- 1 T almond butter
- ¼ tsp vanilla extract
- A few shakes of cinnamon (to taste)
- About ⅓ cup non-dairy milk
Instructions
1. Bake the sweet potato at 350°F until soft, about 35-45 minutes depending on your oven. Don't forget to poke a few fork holes in the potato!
2. Let the potato cool and sit in the fridge, ideally overnight. When ready to eat, peel the potato skin off and only use the soft inside. Place in food processor.
3. Add the other ingredients to the food processor, using the milk to soften the mixture into a purée. Add the milk slowly as you may require a little bit more or less than ⅓ cup.
4. Remove from the food processor and enjoy!
Chef's Notes
You can speed up the baked potato part by microwaving for 2 minutes prior to oven. If you have other items in the oven, like dinner veggies, remember this might influence cooking time. When potatoes cool they become a beneficial resistant starch (RS), but you may use the baked potato right away if you need to.
