Sweet Potato Breakfast Parfait Whole 30
Sweet potato breakfast parfait is filled with protein, healthy fats, and fiber with no added sugar and is even whole 30-approved!
Ingredients
- 1 roasted sweet potato or other squash such as roasted kabocha, butternut, delicata, etc
- 1-2 scoops collagen peptides if not doing whole 30, I like 1 scoop collagen and 1/2 scoop vanilla protein instead
- 1/2 cup dairy-free, plain yogurt I like this one
- 1 tbsp chia seeds
- frozen blueberries or fruit of choice
- nut butter for topping cashew, almond, coconut, Nuttzo, sun butter
- cinnamon
Instructions
Sweet Potato Breakfast Parfait
- Add sweet potato to a bowl and heat up.
- While warming up your sweet potato, mix in chia seeds and protein into your yogurt. Make sure the yogurt is dairy-free and sugar-free to be whole 30-compliant. If you are not vegan or whole 30, feel free to use your favorite yogurt.
- Add yogurt to your sweet potato bowl and top with the fruit of your choice. You can use fresh or frozen fruit. I like frozen blueberries that I buy in bulk from Costco or BJ’s.
- Sprinkle on any other toppings of your choice (granola, nuts, seeds, coconut flakes) and add a scoop of nut butter. Add a shake of cinnamon and enjoy!
How To Roast The Perfect Sweet Potato
- Preheat oven to 450°.
- Line a baking sheet or pan with a silicone baking mat or parchment paper.
- Slice a few lines in the sweet potatoes.
- Roast sweet potatoes in the oven for 45-60 minutes. They are ready when they are soft and some of the natural sugars are seeping out onto the parchment paper. It can take longer depending on how big the sweet potatoes are.
- Take the baking sheet out of the oven and let it cool. Once potatoes have cooled, you can easily peel off the skin and store the sweet potatoes in a container in the fridge to eat all week.
Notes
Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell
Tried this recipe?Let us know how it was!