A super easy plant-based, gluten-free breakfast bowl featuring spiralized sweet potato noodles sautéed with cinnamon and coconut oil, paired with cinnamon apples, almond milk yogurt, and pumpkin spice granola butter.
1. The day before: Spiralize 1 small sweet potato and store the uncooked noodles in a container in the fridge overnight.
2. In the morning: Heat coconut oil in a pan over medium heat. Add the sweet potato noodles and a sprinkle of cinnamon, sautéing for about 10 minutes until crispy.
3. In a separate pan, cook 1 apple (chopped) with coconut oil and cinnamon until softened (or cook alongside the sweet potato noodles).
4. Assemble the bowl: Combine the cooked sweet potato noodles and cinnamon apples with almond milk Greek style yogurt and pumpkin spice granola butter. Sprinkle with additional cinnamon to taste.
