80--- Sweet Potato Breakfast Bowl

I consider myself the queen of leftovers.

Nothing goes to waste. 

This recipe should prove it.

Bake an extra sweet potato for dinner the night before and voila!  A high fiber, high protein, delicious breakfast is served. NO added sugars required!

Sweet Potato Breakfast Bowl
Serves 1

6 oz cooked sweet potato (with skin)
8 oz nonfat plain Greek yogurt
2 Tbsp granola of your choice (the fewer added sugars the better)
1 Tbsp powdered peanut butter (PB2 or PBfit)
1/2 tsp ground cinnamon

Reheat the sweet potato in the microwave (45-60 seconds is sufficient).  Add sweet potato (with skin) to a large food processor and add 6 oz Greek yogurt and cinnamon.  Mix until a smooth puree is formed. Transfer mixture to a bowl, then top with remaining 2 oz Greek yogurt, granola, and powdered peanut butter.

Other topping options include sliced bananas, hemp seeds, chia seeds, or pumpkin seeds.

Enjoy!

Nutrition info per 1 serving as pictured: 360 calories, 30 g protein, 3.5 g fat, 52 g carbohydrates, 7 g fiber, 270 mg sodium