I’m quite active on Pinterest, as I am constantly looking for recipe inspiration. Sometimes it can be quite beneficial, if I get inspired by such an amazing recipe like this one for a vegan sweet potato breakfast bowl. I obviously did a few twists and tricks, changed the recipe, which I found originally, to my taste and created the image, which I wanted to see on my camera, beforehand in my head.
I found the bowl to be beyond good, with raisins and flaxseed, lots of cinnamon and a bit of vanilla. I would love to hear from you whether you believe it is similarly good!
I should mention that I was cheating in these photos as far as the quantity is concerned. I roasted two sweet potatoes and used all the quantities I have given below. The result is not as much as it looks in the photos – I placed small plates into the bowls to make it look “fuller“ (tricks of a food stylist ;). So, please don’t think that the quantities below will make a breakfast worth a week of food.
Let me know how you like the vegan sweet potato breakfast bowls!
Vegan sweet potato breakfast bowl
For two servings.
2 medium-sized sweet potatoes
150 ml almond, oat or soy milk
1 cinnamon stick
1–2 tbsp maple syrup (I found 1 tbsp to be enough)
1 pinch cinnamon, ground
1/4 tsp vanilla extract
1 tsp coconut oil
1 pinch sea salt
2 tbsp raisins
1 tbsp flaxseed
Toppings to taste, e.g.:
Coconut yogurt (or any vegan yogurt)
Preheat the oven to 200°C (upper and lower heat). Prick the sweet potatoes with a sharp knife several times. Place the sweet potatoes on a baking tray and roast for 60 minutes, until a caramel-like syrup runs out of the cut surfaces.
In the meantime add the plant-based milk to a small saucepan, add the cinnamon stick and bring the milk to a boil. Simmer the milk for 5 minutes, remove it from the heat, and remove the cinnamon stick. Season the milk with maple syrup, cinnamon and vanilla.
Remove the sweet potatoes from the oven, allow to cool slightly, then peel the sweet potatoes and transfer the flesh to a bowl. Mash the sweet potato flesh with a fork to a smooth puree.
Add the cinnamon-infused milk, coconut oil, salt, raisins and flaxseed to the sweet potato, mix well and allow to soak for a few minutes. Divide the sweet potato over two bowls.
Top the bowls with toppings to your taste, e.g. with blueberries, pomegranate seeds, desiccated coconut, maple syrup, vegan yogurt and granola. Serve immediately.
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