Description
A warm, creamy sweet-potato base topped with berries, nut butter, seeds, and chocolatey crunch. Perfect for meal prep, post-workout fuel, or a cozy balanced breakfast.
Ingredients
Base
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800g sweet potatoes, peeled & cubed
(≈ 6 heaping cups) -
Reserved potato water, or almond milk / apple juice / water — as needed
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2 tsp vanilla extract
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2–4 tsp cinnamon, to taste
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½ tsp nutmeg or cardamom
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8 servings vanilla protein powder (plant-based or whey)
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8 Tbsp Greek yogurt (or thick dairy-free yogurt)
Toppings (per bowl)
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1 tsp almond butter (or any nut/seed butter)
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1 tsp hemp seeds
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1 tsp cacao nibs (or dark chocolate mini chips)
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¼ cup mixed berries (fresh or thawed)
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30g banana slices (or mango/pineapple)
Instructions
1. Cook the Sweet Potatoes
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Add cubed sweet potatoes to a pot of boiling water.
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Cook until fork-tender, 10–15 minutes.
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Before draining, reserve ½ cup cooking water.
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Drain and return potatoes to the warm pot.
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Mash until mostly smooth.
2. Flavor the Base
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Add a splash of reserved potato water or almond milk.
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Stir in vanilla, cinnamon, and nutmeg/cardamom.
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Add more liquid until you reach a creamy, spoonable consistency.
3. Add Protein & Yogurt
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Let potatoes cool 1–2 minutes (prevents clumping).
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Stir in protein powder and Greek yogurt until smooth.
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Add more liquid if needed.
4. Portion
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Divide the warm sweet-potato mixture into 8 bowls.
(For meal prep, cool and refrigerate up to 5 days.)
5. Add Toppings
Top each bowl with:
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1 tsp almond butter
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1 tsp hemp seeds
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1 tsp cacao nibs
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¼ cup berries
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30g banana slices
Nutrition
- Calories: 280–320 Cal Per Serving
- Fat: 10–13g
- Carbohydrates: 25–30g
- Protein: 20–25g