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The foundation for this hearty sweet potato breakfast bowl is a perfectly steamed sweet potato. The steamy, sweet interior is then mashed in a bowl, lightly seasoned with cinnamon and cardamom, and topped with a colorful mix of fresh fruit, pumpkin seeds, and a drizzle of maple syrup.
Recipe from carolynspantry.com
Carolyn grew up a lover of nature and cooking in Northern California, but as an adult gravitated towards plant-based eating as a way to heal her food intolerances naturally. She couldn’t find recipes colorful enough to make her smile or easy enough to make in a snap, so she decided to create her own. Carolyn started her blog Carolyn’s Pantry in 2016 and is now a featured author with Forks Over Knives, Kris Carr, Whole Foods, Prevention Magazine, and more. She spends her days as a food entrepreneur in California and publishes new recipes on her website weekly.see more from this author