A perfectly balanced breakfast you can make in 5 minutes – this stuffed sweet potato breakfast bowl is loaded with protein, complex carbs, and healthy fats.
Happy Monday Tuesday friends! How’s your week going to far?
Pat and started our weekend early last week (on Wednesday night with the Kings of Leon Concert!) and flew to Seattle to visit friends for an extra long weekend. We got home last night and I feel refreshed and ready to take on the week. Who’s with me?!
The thing that is hardest for me about coming home is the empty fridge. I thrive on Sunday meal prep and having a fridge full of food ready for my breakfasts and lunches. It helps keep me on track and makes getting out the door in the morning a breeze.
Sweet potatoes are always on my meal prep list – sometimes roasted, but most often baked or steamed and left in the fridge. My love for sweet potatoes is pretty obvious, as shown here, here, and here; but I’ve recently been eating them for breakfast as the base to my protein stuffed sweet potato breakfast bowls.
Let’s make them!
As you know, I love Wella Bars. I became an ambassador for the company because I believe not only in their products and ingredients, but their mission. And while I love eating their protein bars plain, I like to experiment and incorporate them into other recipes. That’s what I like to call a #wellahack. This bowl is the champion of #wellahacks.
Tell me: Have you ever tried Wella Bars?
Make this stuffed sweet potato breakfast bowl or any of my recipes, and post a picture on social media using the hashtag #imhungrybynature for a chance to be featured!
- 1 cooked sweet potato
- ½ cup plain yogurt, I prefer Siggis
- ½ banana, sliced
- 1 Awesome Almond Wella Bar
- 1 teaspoon almond butter
- Slice the cooked sweet potato in half and add it to a bowl.
- Top the potato with yogurt and banana slices.
- Crumble an Awesome Almond Wella Bar on top of the banana and add a little more almond butter for good measure.
Don’t forget to pin this recipe for later!