An easy, healthy and delicious breakfast you can make in advance. This sweet potato berries breakfast bowl is for you! Gluten free and sugar free.
Scrub the sweet potatoes and trim off any knobbly bits you don’t want to eat. (You can peel the potatoes if you prefer to do this but I don’t mind the skins).
Slice the potatoes lengthways or alternatively in to thick “coins” (about 1 inch thick is a nice size), depending on the size of the potato and your personal preference.
Place the potatoes in a steamer (I do mine on the stovetop) and cook until nice and soft; this typically takes about 15 minutes for me. Remove and allow to cool a little. Store any potatoes you’re not using right away in an airtight container in the fridge; they will last 4-5 days.
If you’re using the protein powder, mix it thoroughly into the yoghurt to make your protein-boosted topping. (You can thin the yoghurt out with a little water, or milk of choice, if you like.)
To serve, take about 200-250 grams sweet potato, top with 1/3 cup yoghurt, half a cup of berries, and a handful of mixed seeds or granola. Sprinkle over a pinch of cinnamon. Enjoy!