Sweet Potato Breakfast Bowls

Preparation Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the sweet potatoes on the sheet and roast them for about 45 minutes, or until they’re quite soft and a knife easily pierces through the flesh. Remove them from the oven, slice them open, and allow them to cool for a few minutes. About 30 minutes into the roasting of the sweet potatoes, start baking the bacon. Once the bacon is cool, roughly chop it, then set it aside. To make the sweet potato purée, I find it easiest to cut the ends off the sweet potatoes, then peel the skin off. Place the roasted flesh into a food processor, then add the coconut milk, vanilla, salt, and, if desired, collagen powder. Purée for about 30 seconds, or until the mixture is smooth. If it’s too thick, add a splash more of the coconut milk and process again. If you don’t have a food processor, combine everything in a large bowl and stir it very well with a wooden spoon. Divide the sweet potato purée between serving bowls. Top it with the chopped bacon, blueberries, sliced banana, and chopped almonds, and serve. The bowls can be assembled ahead of time, but it’s best to leave the fruit off until they’re ready to eat. They can be eaten cold or gently reheated. Change It UpAdd a side of eggs for more protein. Make savory bowls with the same sweet potato purée but topped with sautéed spinach, sautéed mushrooms, bacon, and a fried egg. From The Core 4 © 2019 by Steph Gaudreau. Published by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.