Hello my healthy homies!
Thought I would share with y’all today a little guide on how to make my favorite breakfast of all time…
The sweet potato bowl.
Now being the health nut and nutrition nerd that I am, I have to first give you some background on why exactly this breakfast is freaking amazing (besides that it involves sweet potatoes which automatically makes it amazing).
First of all, sweet potatoes in themselves are full of nutrients that our body loves…vitamin A, beta-carotene, vitamin C, manganese, carbohydrates, and even tryptophan (that stuff in turkey that is notorious for making you “sleepy”) which helps to elevate your mood.
Not to mention that even more nutrients are added on from yogurt (packed with protein and digestive enzymes and bacteria), nut butters (full of healthy fats, vitamins, and minerals), and berries (antioxidants for the win).
So there you have it, this breakfast is pretty much the best.
Now enough of my sweet potato praise, how do you actually make the perfect bowl?
Step 1: Pick Your Potato
I personally just go with a good old-fashioned yam (often synonymous with sweet potato and are orange-ish in color), but you could do absolutely any kind of sweet potato, it’s all up to your preference. You could even mix it up and use a purple sweet potato, which are very pretty I must say.
There are numerous ways of cooking the potato: you could bake them whole, roast them cut up into slices and topped with cinnamon, steam them, or simply microwave them (disclaimer: I almost always end up microwaving them in their skin for about 5 minutes…it’s just so much quicker). Microwaving is perfect if you NEED that damn potato bowl ASAP but of course roasting is probably a more wholesome way of cooking it. Meal prep some sweet potatoes on Sunday so you can make sweet potato bowls all day long!
Step 2: Choose Your Yogurt
Any type of yogurt will do, as always it’s up to your personal preference. You can use Greek, non-fat, low-fat, whole milk, Sheep’s milk, goat milk, non-dairy…the options are endless.
Although, I do recommend the more natural brands of yogurt, as you will get more nutrients from milk that has been produced by more humanely raised animals that feed on grass. Also, look out for sketchy ingredients…try to find a yogurt that is hella simple! My go to is Siggi’s…more protein than sugar in each container, made from wholesome ingredients, and from grass-fed cows. Perfect.
Step 3: Berry It
I’m sorry my puns are cringe-worthy.
But seriously, don’t be afraid to add all the berries you want. People nowadays get so scared of sugars to the point of avoiding fruits, but I can assure you the antioxidants, vitamins, and minerals found in fruits (especially berries) make them worth adding to your meals.
Blackberries, blueberries, raspberries, strawberries…they’re all full of antioxidants to keep our immune system strong, fiber to fill us up and help ease our digestive system, and have even shown to have anti-cancer and anti-aging properties.
So yes, I’ll have all the berries please, thank you.
Step 4: Go Nuts with Nut Butter
Nut butter honestly makes the bowl.
If you haven’t tried nut butter and sweet potatoes together, you’re missing out.
Of course you can go with classic peanut butter or almond butter, but there are so many other options, such as cashew butter, walnut butter, sunflower seed butter, or even tahini or coconut butter.
Ultimately, I try to look for nut butters that have as few ingredients as possible, because nut butters that live up to their names (butters made out of nuts) just make me feel satisfied as a consumer. Here’s a few of my favorites:
Artisana Organics cashew butter…ingredients: raw organic cashews.
Once Again almond butter…ingredients: organic unblanched almonds.
So. damn. simple.
Step 5: Enjoy!
There you have it: the perfect sweet potato breakfast bowl built just how you like it. If you try it out, let me know, and if you need more breakfast inspiration, make sure to follow me on Instagram @kaceyrunsonkale. I have had my share of sweet potato bowls!
Pictured: organic sweet potato (yam), Siggi’s mixed berry and acai yogurt, organic blackberries, and Artisana Organic cashew butter…and my favorite cold brew!