Food Faith Fitness · by Taylor Kiser★ 4.9 (13)
Sweet Potato Breakfast Bowl
NUTRITION · PER SERVING65M COOK
CAL 12%·PRO 18%
CARBS 51G85% OF CAL
10G FIBER13G SUGAR29G OTHER
FAT 2G6% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm breakfast bowl of roasted sweet potato topped with raspberries, peanut butter, and maple syrup. Naturally vegan and gluten-free, it's a comforting and nourishing morning meal.
mainamericanbowl🍪 sheet pan🔥 ovendairy freegluten freepaleoveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large sweet potato (about 300 grams)
- pinch of cinnamon
- 1 cup fresh raspberries (lightly packed)
- 1/4 cup powdered peanut butter (plus some water to mix in)
- pinch flaky sea salt
- maple syrup (optional, to taste)
At a glance
PER SERVING · TIME 65M
CAL 12%·PRO 18%
CARBS 51G85% OF CAL
10G FIBER13G SUGAR29G OTHER
FAT 2G6% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h
- Sodium
- 336mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 248mg
- Calcium
- 48mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 336MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.