Ingredients
- 1 roasted sweet potato
- 1/2 c. coconut flakes
- 1/3 c. strawberries
- 1/3 c. blueberries
- 1 Tbsp. Pumpkin seeds
- 1 c. nut milk of choice (I used almond)
- Coconut oil spray
- Preheat your oven to 400 degrees.
- Wash, dry and peel your sweet potato.
- Dice it into bite sized pieces.
- Place them on a baking sheet lined with parchment and spray with coconut oil. Roast in the oven for 20-25 minutes until potatoes are soft and lightly browned. TIP: do this ahead of time so prep more than you need for one bowl so you have enough for the week ready to go!
- Remove the sweet potato from the oven, and let it cool a bit.
- Add the sweet potato, coconut flakes, strawberries, blueberries, pumpkin seeds in a bowl.
- Pour your milk over the bowl and devour!