A simple and nutritious breakfast bowl featuring mashed sweet potato, kefir, banana, cinnamon, and almond butter. This bowl can be enjoyed cold or warm and is suitable for a paleo and gluten-free diet, with options to adapt for Whole30.
First, bake a sweet potato at 400F (200C) for 50-60 minutes until tender. Allow it to cool. Once cooled, mash 1/2 of the baked sweet potato. In a bowl, combine the mashed sweet potato with 1/2 cup plain kefir (mixed with a dash of cinnamon), 1/2 a banana (sliced and sprinkled with cinnamon), and 1 spoonful of almond butter. You can heat it up or eat it cold; the author prefers it cold with sweet toppings.
