Blueberry Almond Purple Sweet Potato Breakfast Bowl
Ingredients
- 1/2 medium-large purple sweet potato
- Pink sea salt, to taste
- 3 dashes Pumpkin pie spice
- 1/2 cup thawed frozen blueberries, or fresh (I microwaved frozen berries to make them extra juicy)
- 1 heaping tablespoon natural almond butter (no added oil or sugar)
- Pure maple syrup, to taste
- 1 tablespoon toasted sliced almonds
- Hemp hearts (optional)
Instructions
- Heat the oven to 425. Wrap the sweet potato in foil and place directly on the middle oven rack—place a baking sheet or some foil below it to catch potential drips. Bake for 50 minutes or until tender.
- Slice the baked sweet potato lengthwise, exposing more of the cooked flesh, then season with salt and top with pumpkin pie spice, blueberries, almond butter, maple syrup, toasted almonds, and hemp hearts if you wish.