I got extra pleasure from this because I was aware, while eating it, how much it characterised the difference between my tastes and those of Mr Bite. Mr Bite dislikes sweet potato and nuts and he barely tolerates berries. I couldn't resist sharing my ingredient list with him as we sat opposite each other over the weekend papers. Not surprisingly, he said he was happy to stick with his simple toast.
Toast is all well and good, but this bowl will allow you to start your day with a serving each of vegetables and fruit, as well as some healthy fats and protein from the pecan nuts. I served it warm and on a weekend when we had snow (briefly, but snow nonetheless!) it was just the thing to counter the cold. It could be enjoyed cold if you are soaking up southern hemisphere heat.
If the idea of plain sweet potato and berries doesn't excite you enough, this could be adapted to add liquid sweetener, cinnamon, vanilla, coconut, or the cacao nibs that I've paired with sweet potato before. I got pleasure from the simplicity of the dish, but can see myself trying a variation with extra ingredients in the future...sweet potato breakfasts seem to be a growing trend in my kitchen.
Sweet potato, berry and pecan breakfast bowl
An easy, nutritious breakfast for one
Vegan, gluten free
Author: Bite-sized thoughts
Approximately 150g sweet potato, weighed with skin (half a large sweet potato), cooked, peeled and roughly mashed
1/2 cup to 1 cup of berries of choice, fresh or frozen
Few tablespoons of pecan nuts, chopped
Optional extras: Liquid sweetener, cinnamon, vanilla, desiccated coconut, cacao nibs
If serving hot, combine the sweet potato and berries in a small saucepan or microwave-proof bowl. Heat on low-medium power until hot. Stir and roughly mash. Add the chopped pecans.
If serving cold, combine the sweet potato and berries in a bowl, stir, roughly mash, and top with the chopped pecans.
Add any extra ingredients as desired.
What are you enjoying for breakfast this week?