Eggs. Avocado toast. Oatmeal. Smoothie bowls. As much as we love all of these breakfast options, we sometimes wonder: What else is there?
Enter one of the best superfoods out there: The sweet potato. What’s not to love? It’s tasty. It’s loaded with fiber and nutrients (hello, vitamins A and C and potassium), it’s versatile, and you can make it in advance. Did we mention that it’s tasty?
Whether you prefer a savory breakfast or a sweet one, or like to mix it up, you’ll love these easy-to-make options from the fabulous plant-based comfort-food cookbook The New Nourishing. Get ready to look forward to getting out of bed in the morning.
Sweet Brekkie Sweet Potato
- Serves: 1
- Total Time:1 Hour
- Active Time:10 Minutes
Ingredients
- 1 small sweet potato, scrubbed clean and poked with a fork a couple of times
- 1 to 2 teaspoons maple syrup
- 1 tablespoon almond butter
- Pinch of ground cinnamon
- 2 big spoonfuls of coconut yogurt (or other yogurt of choice)
- Handful of fresh berries
- Handful of granola
Directions
- Preheat the oven to 400°F.
- Put the sweet potato on the oven rack and bake for about 45 to 60 minutes, until soft to the touch. Allow to cool a little.
- Slice the warm potato open lengthwise and lightly mash flesh with a fork.
- Drizzle with maple syrup and almond butter, then sprinkle with cinnamon. Top with coconut yogurt, berries and granola to finish.
Note:
You can do step two ahead of time and make a whole batch for the week, then reheat them in the microwave or oven right before serving.
Savoury Brekkie Sweet Potato
- Serves: 1
- Total Time: 1 Hour
- Active Time: 10 Minutes
Ingredients
- 1 small sweet potato, scrubbed clean and poked with a fork a couple of times
- 1/2 avocado, peeled and pitted
- 1 tablespoon freshly chopped cilantro
- Salt, to taste
- Pinch of crushed red pepper flakes or dash of hot sauce, plus extra to serve
- Olive oil
- 40 g/¼ cup canned black beans, drained and rinsed
- Fried or poached egg, to serve (optional)
Directions
- Preheat the oven to 400°F.
- Put the sweet potato on the oven rack and bake for about 45 to 60 minutes, until soft to the touch. Allow to cool a little.
- In a bowl, roughly mash the avocado flesh with the cilantro, a little salt and red pepper flakes or hot sauce.
- Slice the warm potato open lengthwise and lightly mash flesh with a fork.
- Top with a drizzle of olive oil, the mashed avocado and black beans. Serve with extra hot sauce and/or a fried or poached egg, if desired.
Note:
You can do step two ahead of time and make a whole batch for the week, then reheat them in the microwave or oven right before serving.