Based on a typical Sweet Potato Beginnings recipe with walnuts and sunflower seeds.
10 – 20 Minutes
What may strike some people as an unusual combination turns out to be a delicious sweet and tangy breakfast winner. Made from left-over sweet potatoes and coated in Tofu Greek Yogurt.
If you choose to heat this dish, bear in mind it will become a bit mashed!
This dish works just as well with regular potatoes or squash.
- 1/2 medium Apple, diced.
- 1 medium Banana, peeled and sliced.
- 1 medium Sweet Potato, cooked (about 100-150g)
- 150g (10 tbsp 5.2 oz) Tofu Greek Yogurt (150g Silken Tofu blended with Juice of 1/2 Lime and pinch of Salt)
- Nuts, Seeds and/or dried Fruit of choice, or see meal plans
Mix the Apple, Banana, Sweet Potato and Tofu Greek Yogurt in a bowl until everything is coated with the yogurt.
Top with the nuts, seeds and/or dried fruit listed in the meal plan.
If you choose to heat this, gently heat the fruit and sweet potato in a pan for a few minutes, then add the yogurt and toppings.
Imperial weights and measures are approximations only. For best results use a small digital scale that can measure grams.
The nutrition labels, macronutrient images and calorie information are approximate guides only, the precise nutritional content of the meals is subject to change as the recipes are adjusted and improved.
Where recipes have been adjusted or inspired by third parties, credit is duly given. All ingredient information, photography and text is original and owned by Plant-Based Plan.