Community recipe
Whole30 Sweet Potato Breakfast Bowl
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Ingredients
- 2 sweet potatoes, cubed
- 1 tbsp coconut oil (melted)
- 1 tsp cinnamon
- pinch salt
- 1 cup coconut yogurt
- 2 tbsp almond butter
- 1/4 cup pecans
- blueberries
- drizzle of tahini
Steps
- 1
Preheat oven to 400°F. Toss sweet potato cubes with coconut oil, cinnamon, and salt.
- 2
Roast for 25-30 minutes until tender and caramelized.
- 3
Divide roasted sweet potatoes among bowls.
- 4
Top with coconut yogurt, almond butter, toasted pecans, and blueberries.
- 5
Drizzle with tahini and serve warm.
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