Sweet Potato Porridge
Sweet potato porridge is a gluten free and grain free breakfast alternative to oatmeal. It's so tasty you'll wonder why you never thought to try it before now!
Ingredients
- 600 g sweet potato
- 1/4 cup almond butter (1 tbsp per bowl)
- 80 g Vital Proteins Collagen Peptides
- 1/4 cup shredded coconut (1 tbsp per bowl)
Instructions
- Preheat oven to 425° Fahrenheit.
- Use a fork to poke holes in sweet potatoes. Then wrap each of your potatoes in foil and place on the middle rack of your oven. Make sure the seam-side is face up so none of the drippings leak out of the foil. You can also line the rack below with a baking sheet to catch any drippings from the sweet potatoes. Bake for 45 minutes.
- Once sweet potatoes are cooked, remove from the oven and let cool. Once cooled cut in half lengthwise. Scoop out the flesh and place in one big mixing bowl or 4 separate Tupperware containers if prepping for the week. Divide Vital Protein collagen peptides and shredded coconut equally between the 4 containers. Mash and mix with a fork.
- Cover and store in the fridge. When you're ready to eat just reheat, top with berries, a tbsp of almond butter and any other toppings you like. Make sure you sprinkle some cinnamon on top, it's a heavenly spice that will transform your sweet potato!
Nutrition
Serving: 1bowlCalories: 361kcalCarbohydrates: 41gProtein: 24gFat: 12gSaturated Fat: 3gSodium: 91mgPotassium: 713mgFiber: 9gSugar: 14gVitamin A: 28850IUVitamin C: 47mgCalcium: 120mgIron: 2mg
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