Sweet Potato Bombs

Leora_Copeland Breakfast, Recipe Leave a Comment

What I've Learned So Far

It's easy to think of certain foods being specific to certain meals, and these sweet potato bombs may not seem like something you'd normally think about eating for breakfast. With the fiber and vitamins from the potato, the protein and good fats from almond butter, and the healthy benefits of flax, chia, nuts, seeds and dried fruit - they really are the bomb! Delicious, easy, and a great way to get your day off to a good start.
Ingredients for sweet potato bombs
There are cultures and countries where breakfast would seem more like a lunch or dinner to us. Too often we eat sweet, carbohydrate laden foods for breakfast - and eating lots of sugar really isn't the best way to start your day.
This recipe is a great balance of sweet and savory, and the seeds and nuts give it a nice crunch. It would definitely make a good lunch or dinner, and is a fun alternative to more traditional, sugary breakfasts.

How to Detonate Your Sweet Potato Bombs

You'll Need:

• 1 medium sweet potato, baked

• 2 Tbsp organic, raw almond butter (smooth or chunky)

• 1 Tbsp dried cherries

• 1 Tbsp pumpkin seeds

• 1 Tbsp chopped walnuts

• 1 tsp chia seeds

• 1 tsp ground flax seed

Do This:

1. Bake your sweet potato (see recipe notes for instructions).

2. Cut open the potato and mash it up a bit with a fork.

3. Spread the almond butter over the potato.

4. Sprinkle the chia seeds, flax, pumpkin seeds and walnuts over the potato.

5. Top with dried cherries.

Recipe Notes

• You can quickly bake the potato in the microwave. Prick the skin all over with a fork, and then set on a paper towel. Microwave for 3-4 minutes and then wrap in foil for 3-4 minutes.

• If you prefer not to use a microwave, you can bake the potato in the oven. Prick the skin with a fork, and bake the potato in a 425 degree oven for 35-45 minutes (depending on size). The potato is done when a fork inserts easily.

• You could substitute sunflower seeds for the pumpkin seeds, or use sliced or chopped almonds instead of walnuts.

• As with all recipes, you can play with this one a bit - try different nuts, seeds and dried fruits.

• The chia and flax add extra nutrition, extra fiber, and make this meal more satisfying - it will definitely keep you satisfied until lunch!

Sweet Potato Bombs

What I've Learned So Far

As a vegetarian, people seem really concerned if I’m getting enough protein – or some other vitamin, mineral, or essential element. But generally, people focus on protein. Guess what? You don't need as much protein as you might think, and getting what you need is easy – even with a vegan diet and we’re talking about being vegetarians here. Don’t believe me? Check out Kendrick Farris – he was America’s strongest weight lifter in 2016 and is 100% vegan.
This particular recipe is actually vegan – and packs some good, healthy, complete protein (a complete protein, by the way, is one that contains all nine essential amino acids). It’s relatively easy to make, and it’s actually pretty delicious.
In fact, a few years ago, I took it to a Thanksgiving dinner as my main course, and everyone else helped themselves and loved it. It’s a great fall or holiday meal, can be a side dish if you’re bringing it to a gathering, but also makes a great main course. The quinoa gives it a good punch of protein, and the roasted squash and onions add a great flavor – and make the kitchen smell amazing!

The Recipe

You'll Need:

• 12 oz butternut squash, diced

• 1 red onion, diced

• 1 Tbs chopped fresh sage

• 1 Tbs chopped fresh thyme

• 3 Tbs coconut oil, divided

• 2 C cooked quinoa

• 1 ½ Tbs apple cider vinegar

• 4 cloves garlic, minced

• ½ C dried cranberries

• ½ C chopped pecans

This is four servings for me when used as a main course, so might stretch farther as a side dish.

Do This:

1. Preheat oven to 375.

2. Toss squash, onion, sage and thyme with 2 Tbs coconut oil. Season to taste with salt a pepper.

3. Roast for 45 minutes.

4. Warm the cooked quinoa and combine with cranberries and pecans.

5. Toss apple cider vinegar, 1 Tbs coconut oil and garlic in small bowl.

6. Combine squash and quinoa mixture and toss with dressing.

Recipe Notes

• Butternut squash is really tough to cut. You need to peel it well, and use a super sharp knife. I try to use pre-cut squash.

• This recipe calls for cooked quinoa – just cook it according to package directions.

• Coconut oil hardens under 75 degrees, so you might need to heat it in the microwave a bit if it’s solid.

• If you don’t like an ingredient (like onions or garlic), you can reduce them or omit them.

• If you just can’t get fresh herbs (so much better, really), you can use dried. Use 1 tsp of dried herb for each Tbl of fresh – so in this case, 1 tsp.


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