Double Coconut Sweet Potato Breakfast Bowl
Serves 1
- Preparing Time: 5 minutes
- Total Time: 5 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1 cup unsweetened plain coconut milk yogurt (i use so delicious)
- 3/4 cup baked sweet potato cubed or sliced, chilled and seasoned with salt
- 4 dashes pumpkin pie spice
- 2 tablespoons toasted pecans roughly chopped
- 1 tablespoon toasted unsweetened coconut flakes
- 3 tablespoons granola (i use no sugar added cinnamon raisin)
- banana slices, red grapes, or blueberries (optional)
- pure maple syrup to taste
- Carbohydrate 3.84142499675265 g
- Cholesterol 0 mg
- Fat 21.0555449822007 g
- Fiber 2.66489988960056 g
- Protein 2.69324999772326 g
- Saturated Fat 1.78123049849424 g
- Serving Size 1 1 (28g)
- Sodium 0.283499999760343 mg
- Sugar 1.17652510715209 g
- Trans Fat 0.980342999171268 g
- Calories 201 calories
1. Spoon the coconut milk yogurt into a bowl. 2. Top with the sweet potato, then the remaining ingredients.
