Sweet Potato Breakfast Bowl


1 large sweet potato
1 Tbsp. olive oil
3 Tbsp. almond butter
2 Tbsp. almond milk


  1. Cut sweet potato, drizzle with olive oil and cook for 35 minutes on 400°F
  2. In a food processor or blender, combine all ingredients and blend until smooth.
  3. Top with pecans, almonds, blueberries, coconut milk, cinnamon or any other toppings you’d like and enjoy!

Serves 1

Inspired by www.paleoglutenfree.com

Judy Gentner