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Sweet Potato Cereal Bowl
[Vegan]

CC By: Caryn Carruthers

Author Bio

Caryn Carruthers is a food lover, writer, photographer and health enthusiast. Her passion for healthy... Read More

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Sweet Potato Cereal Bowl [Vegan]

Dairy Free

Vegan

When you go grain free, you are basically telling the world you won’t be eating cereal anymore; save a few granolas out there. You’re resigning to eating something else out of your breakfast bowl. Here’s a cereal bowl that’s gotten a major upgrade. This bowl is rich with warm sweet... Read More

Ingredients You Need for Sweet Potato Cereal Bowl [Vegan]

For the Sweet Potatoes:

4 tablespoons butter, ghee or cooking oil of choice (use cooking oil for vegan)
2 medium sweet potatoes, diced

For the Bowl:

1 cup walnuts, coarsely chopped
4 tablespoons hemp seeds
1 pint blueberries
1 banana
1/2 cup pomegranate seeds
1-2 cups milk of choice for serving (see note below)

For the Tahini-Date Sauce:

2 tablespoons tahini
1 tablespoon date syrup

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How to Prepare Sweet Potato Cereal Bowl [Vegan]

Heat oil in a medium sauté pan over medium-high heat. Once oil is hot, add diced sweet potatoes and cook until sweet potatoes start to soften and brown, about 5 minutes. Pour 2 cups of water over the sweet potatoes and bring to a simmer. Cook sweet potatoes at a simmer for 12-14 minutes until most of the liquid is absorbed or cooked off and sweet potatoes are soft.
While sweet potatoes are cooking, toast walnuts by adding them to a dry sauté́ pan and heating over medium high heat for about 7 minutes, tossing and stirring regularly. Once toasted, place in a bowl and stir in hemp seeds.
Slice banana and remove pomegranate seeds from flesh (cut along the equator of the fruit and hit the rind with a wooden spoon to release seeds into a bowl).
Vigorously stir tahini and date syrup together in a small bowl to make sauce.
To build your bowl, add prepared ingredients in this order: sweet potatoes, walnuts and hemp seeds, blueberries, banana, tahini-date sauce and pomegranate seeds.
Pour milk of your choice over top and serve immediately.

Notes

Milk: If you have yet to find a milk alternative on market shelves that suits you, try making a milk alternative at home. Tahini and hemp milk are quick options because they don’t require soaking. Just combine 1 cup of hemp seeds or 1⁄2 cup of tahini with 4 cups of water and blend in a high-speed blender until no large bits remain. Use straight from the blender, or strain if you don’t want any graininess. Seal any extra in a container and store in the fridge for up to a week.