1 minute read
Recipe of the Month: Sweet Potato Breakfast Bowl
By Coach Kati Epps at MyBody GX
INGREDIENTS:
18 oz sweet potatoes, cut into small pieces
24 egg whites
6 tbsp almond butter
3 cups of fresh or frozen blueberries
1 tbsp cinnamon
PREPARATION:
1. Boil sweet potatoes until soft in a medium pot. Drain potatoes and return to the pan. Add egg whites and mix/mash with 1 tbsp cinnamon until you create a creamy mashed sweet potato. Turn the burner back to medium heat and stir frequently until sweet potatoes are fluffy and the egg is cooked through (about 5 minutes).
2. Divide into 6 containers.
3. Upon serving, rewarm for 45 to 60 seconds and add almond butter and blueberries. Serve and enjoy.
Courtesy of Kati Epps
Other topping options:
• Shaved almond slivers
• Walnut bits
• Banana slices
• Strawberry slices
• Apple slices
• Peach slices
• Flax seeds
• Chia seeds
Servings 6
298 calories, 39.4 carbohydrates, 8.5 fat, 19.9 protein
