Warm Autumn Sweet Potato Bowl Recipe | Vegan



Over the weekend I made this delicious plant based sweet potato bowl. It's kind of like a happy mix between a smoothie bowl and a sweet potato casserole. It's warm, sweet, crunchy, and so darn healthy. I went for a run afterwards and it kept my blood sugar stable and fueled me for a good 45 minute workout.

This is a really fun and simple recipe with a big nutrition pay off!

I love sweet potatoes all year round, not just in the cooler months, because they are one of the healthiest foods you can eat. They are absolutely packed with important vitamins and minerals. As with the pumpkin puree in the Pumpkin Spice Belgian Waffles recipe I made last week, sweet potatoes are also loaded with Vitamin A (beta-carotene) which we know is very important for vision, immunity, and cell growth. It has powerful antioxidant properties so these are amazing for your skin! Sweet potatoes are also full of fiber, iron, magnesium, Vitamin E, Vitamin K, riboflavin, phosphorous, and calcium. They also have 2-3 grams of protein per sweet potato! Yeah! #plantprotein

I just love figs and pomegranates so much in the fall so I added those to my bowl, along with some other stuff I had on hand, and it was so good! Don't skip the granola and cacao nibs though. It's the best part!

Enjoy this recipe and stay inspired! :)


Warm Autumn Sweet Potato Bowl Recipe

(Serves 2)

Ingredients

2 medium sweet potatoes (baked/softened)

2/3 cup oat milk (or any plant milk you enjoy)

2 Tbsp ground flaxseeds

1 Tbsp peanut butter (or any other nut butter)

1/2 Tbsp maple syrup

2 tsp vanilla

1 tsp cinnamon

pinch of salt

*Topping ideas: pomegranate arils, figs, apple slices, granola, cacao nibs, pumpkin seeds, hemp seeds, pecans, walnuts, maple syrup, cinnamon, pear slices.

Directions

1. Preheat oven to 400 degrees. Bake sweet potatoes on a foil lined baking sheet for 1 hour or until soft and oozing.

2. When they are done baking, peel skin off and place potatoes in a large bowl.

3. Add the plant milk, ground flaxseed, nut butter, maple syrup, vanilla, cinnamon, and salt. Blend using an immersion blender or a hand held electric mixer for about 1-2 minutes until smooth and creamy.

4. Portion it into two separate small bowls and top with your favorite fall toppings! Yum!



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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & inspiring nature and travel photography!

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