Amazing healthy sweet potato breakfast with wild blueberries
Make this amazing healthy sweet potato breakfast to help you fight your inflammation and build your bones. It's vegan and gluten-free.
Servings: 2 people
Cost: 5€
Ingredients
- 1 tsp cinnamon
- 1 tsp diced ginger
- 2 cups sweet potato (diced into cubes)
- 1 tbs cold-pressed olive oil
- ½ tbsp coconut cream
- ½ cup pumpkin puree
- 1 cup frozen wild blueberries (thawed)
- some pomegranate arils
- salt to taste
Instructions
- Peel and dice the sweet potato into small cubes.
- In a small pan, put in the cinnamon, ginger, and let it heat for a minute.
- Add the sweet potatoes and olive oil, stir and cover for 2 mins
- Add the coconut cream with pumpkin sauce, add salt, stir and cover
- Simmer for about 7 mins or so. They should be firm.
- If you wish to warm your berries, go ahead, but in low heat to preserve the vitamins. to your taste.
- When the sweet potatoes are cooked, remove from the heat and let them cool
- Serve and top with the blueberries berries and arils
- Enjoy your breakfast and have an excellent day.
- Thank you for sharing and pinning this recipe
Notes
Depending on the heat, this breakfast can either cook fast or slow. I prefer low heat to avoid losing the nutrients. But if you're running out of time, then, increase the heat.I do also understand that due to inflammation in the early morning, your hands might not get to dice a raw sweet potato. You can cook boil it whole or bake it and then cut it in cubes and assemble your breakfast.