Sweet Potato Breakfast Bowls/Toasts

I have to admit, it's taken me a while to be all aboard the sweet potato breakfast train (for no particular reason at all). But sweet potatoes ROCK and are very high on my list of favorite foods. They're so good for you, have a ton of health benefits; they're loaded with vitamin A and beta-carotene, vitamin B6, vitamin C, vitamin D, iron, magnesium, potassium... the list goes on and on. They're also cheap, always available, and can be prepared in so many different ways. Whether baked whole, diced into fries, chips, wedges, mashed, pureed... THE POSSIBILITIES ARE ENDLESS.

I think sweet potatoes are a part of my meals at least 5x per week, and I'm not kidding. Whenever I am doing meal prep and have a gap in my menu where I need another vegetable, I fill it with sweet potatoes. Sweet potatoes for breakfast are all the rage right now! You've probably seen the Buzzed posts taking over your Facebook feed, or clicked the explore button on instagram to find photos upon photos of beautiful looking sweet potato "toasts". I took one for the team and decided to give it a try... and the only thing wrong was the fact that it took me so long to do it!

I've got two sweet potato based breakfast choices for you here; both are equally easy and delicious! The first is a sweet potato bowl, and the second is a series of three different kinds of sweet potato toasts mixing savory and sweet for those who can't decide (like me). If you love sweet potatoes this is right up your alley! Give it a try!

Sweet Potato Breakfast Bowl

gluten free //

ingredients:
1/2 to 1 sweet potato, baked until tender. Optional whether you want it hot or cold in the bowl - I went with cold.
2 tbsp yogurt; I used Siggi's vanilla skyr and it's the best!
1 tbsp Justin's maple almond butter
1/3 cup frozen blueberries, microwaved until melted
1/8 cup pomegranate arils
sprinkle of Purely Elizabeth maple walnut probiotic granola

directions: add all toppings to your potato - whether it's hot or cold. BOOM.

Sweet Potato Toasts 3 Ways

gluten free //

ingredients:
1 sweet potato, diced length wise into about .5cm thick slices
1/4 avocado
red pepper flakes
sea salt
1 egg
jam or jelly of choice
dollop of yogurt

directions: slice your sweet potato, and line a baking sheet with parchment paper. bake the sweet potato slices, so they are not touching, on 400 degrees for about 20-25 minutes, flipping periodically. you can also put them in the toaster if you prefer a faster cooking method. mash 1/4 an avocado in a bowl, and spread onto one of the toasts. top with sea salt and red pepper. cook an egg sunny side up, and top the second toast with the egg and red pepper flakes. top the third toast with a jam or jelly of choice -- i used my homemade cinnamon cranberry chia jam, and a dollop of siggi's vanilla skyr.