How To Make A Breakfast Sweet Potato
Say hello to your new favorite plant-based, vegetarian and gluten free breakfast! Thanks to the fiber, protein and good fats in this meal, it will keep you satisfied and full all morning!
Servings 1 person
- 1 sweet potato
- 1 medium banana, sliced
- 1-2 Tbsp. creamy peanut butter
- 1/2 Tbsp. chia seeds
- 1/4 tsp. ground cinnamon
Other topping ideas: yogurt, granola, chocolate chips, walnuts, slivered almonds, dried cranberries, other nut butters like almond butter.
Wash and dry your sweet potato.
Poke holes in it with a fork and wrap it in a paper towel and cook in the microwave until you can stick a fork all the way thru and it feels done (soft). Mine takes 8-10 minutes in the microwave. (Directions in notes on how to make a sweet potato in your Instant Pot!)
Carefully cut the sweet potato in half and place banana slices on the sweet potato. Then drizzle the peanut butter on top, followed by the chia seeds and ground cinnamon.
I eat the skin and all! Such a satisfying breakfast. Enjoy!
INSTANT POT DIRECTIONS:
Place trivet down in instant pot. Pour 1 cup water in and set your sweet potatoes on top. Secure lid on and switch the valve on top to sealing. Cook on HIGH PRESSURE for 15 minutes for a small/medium sized sweet potato. If your sweet potato is large I would cook it from 18-20 minutes on high pressure. Let the pressure NATURALLY release for another 10-15 minutes once it's beeps. Switch valve to venting to release any extra pressure (there shouldn't be any though after the natural release). Carefully remove sweet potatoes from the IP and enjoy with your favorite toppings!
Serving: 1serving | Calories: 348kcal