Blueberry Sweet Potato Breakfast Bowl
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Prep Time: 0 mins | Cook Time: 10 mins | Serves: 1
Ingredients
1 medium sweet potato, about 7 oz
1 Tbsp almond butter
1 tsp maple syrup
½ c fresh or frozen blueberries
1 Tbsp almonds, chopped
Directions
Pierce sweet potato several times with a fork. Place on a plate and invert a bowl over it as a lid. Microwave 4 minutes, and let sit 2 minutes. Remove the bowl. The potato should be fork tender.
Split potato down the middle and scoop out the insides into a small bowl (or you can mix it all right inside the skin). Stir in almond butter, maple syrup, and half the berries. Top with rest of berries and almonds. If using frozen berries, defrost slightly in microwave, 30 seconds.
Nutrition: (per serving) Calories: 400 kcals | Total Fat: 15 g | Saturated Fat: 1 g | Sodium: 110 mg | Carb: 61 g | Protein: 10 g | Fiber: 11 g | Calcium: 140 mg | Iron: 2.7 mg | Potassium: 820 mg.
Providence Heart Guide 2024
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