Breakfast Baked Sweet Potatoes with Almond Butter, Banana & Chia
Breakfast baked sweet potatoes stuffed with creamy almond butter, banana slices, chia seeds & a sprinkle of cinnamon! An easy to make paleo breakfast that tastes like dessert!
Servings 2 sweet potatoes
Calories 273cal
Ingredients
- 2 medium DOLE sweet potatoes, washed
- 2 tablespoons natural almond butter
- 1 DOLE banana, sliced
- 2 teaspoons chia seeds
- Cinnamon
- Sea salt
Instructions
- Preheat oven to 375 degrees F. Line a medium baking sheet with parchment paper or foil.
- Use a fork to poke several holes in the sweet potatoes, then place on prepared baking sheet and roast sweet potatoes for 45 minutes-1 hour or until fork tender. Remove from oven and allow to cool for 5-10 minutes.
- Once ready to eat, split the warm sweet potatoes open with a knife and sprinkle with a tiny bit of sea salt. Next drizzle 1 tablespoon of almond butter, 1 teaspoon of chia along with banana slices and finally a sprinkle of cinnamon in each sweet potato. Serve immediately.
Notes
For more protein (and if you aren't paleo/vegan): Add 1/2 cup of greek yogurt on top of the potatoes!
Nutrition
Serving: 1sweet potato | Calories: 273cal | Carbohydrates: 44.7g | Protein: 7.7g | Fat: 9.4g | Saturated Fat: 1g | Fiber: 9.4g | Sugar: 19.1g