Recipe of the Month: Sweet Potato Breakfast Bowl

By Coach Kati Epps at MyBody GX

INGREDIENTS:

18 oz sweet potatoes, cut into small pieces

24 egg whites

6 tbsp almond butter

3 cups of fresh or frozen blueberries

1 tbsp cinnamon

PREPARATION:

1. Boil sweet potatoes until soft in a medium pot. Drain potatoes and return to the pan. Add egg whites and mix/mash with 1 tbsp cinnamon until you create a creamy mashed sweet potato. Turn the burner back to medium heat and stir frequently until sweet potatoes are fluffy and the egg is cooked through (about 5 minutes).

2. Divide into 6 containers.

3. Upon serving, rewarm for 45 to 60 seconds and add almond butter and blueberries. Serve and enjoy.

Courtesy of Kati Epps

Other topping options:

• Shaved almond slivers

• Walnut bits

• Banana slices

• Strawberry slices

• Apple slices

• Peach slices

• Flax seeds

• Chia seeds

Servings 6

298 calories, 39.4 carbohydrates, 8.5 fat, 19.9 protein