This grain-free protein-packed sweet potato porridge may sound odd, but it is SUPER tasty! After my success using grated zucchini for no-oat oatmeal (“noats”), I figured why not other veggies?
Riced sweet potato brings a wonderful chew & natural sweetness to this brekkie, along with heaps of fibre, vitamins & minerals (such as vitamin A, C and potassium), and disease-fighting antioxidants. Studies suggest that sweet potato consumption can have anti-cancer, anti-aging and anti-inflammatory benefits, and even support blood sugar regulation and healthy weight loss.
Better still, this superfood-boosted porridge is packed with healthy fats and protein for a complete and satisfying meal.
Ingredients for 4 servings:
1.5 cups riced raw sweet potato
1 can (1.5 cups) organic full-fat coconut milk*
1 cup (or more) unsweetened cashew or other nondairy milk
1 cup unsalted roasted cashews (preferably pre-soaked 2 to 3 hours in hot water and drained)
2 packets Crushed Tonic probiotic marine collagen with turmeric (optional)*
1 scoop natural protein powder
1/4 cup coconut flour
2 Tbsp gluten-free flaxseed meal
2 Tbsp white chia seeds
1 Tbsp maca powder (optional)
1/2 tsp ground cinnamon
1/2 tsp sea salt
pinch black pepper
2 tsp pure vanilla extract
pure stevia or maple syrup (optional) to sweeten as desired
optional toppings: nuts or seeds, nut butter, raw cacao nibs, unsweetened toasted coconut flakes, bee pollen, maple syrup, nondairy milk
*Notes: The coconut milk adds a wonderful flavour and creaminess along with healthy fats. For a lighter version, use additional nondairy milk instead.
Each packet of Crushed Tonic contains 10 grams marine collagen, 1 billion cultures probiotics, 1000 mcg biotin, and approximately 2 g of turmeric. Omit for a vegan porridge or substitute collagen peptides of choice, with the option of adding 1 tsp (or more) of ground turmeric. Turmeric is a wonderful natural anti-inflammatory.
Put a medium saucepan over low-medium heat.
Add the sweet potato, coconut milk, and 1 cup cashew milk and stir to combine.
Bring to a gentle boil then reduce heat to low.
Simmer for approximately 5 minutes, stirring occasionally.
While the sweet potato cooks, put cashews, collagen peptides, protein powder, coconut flour, flaxseed meal, chia seeds, maca powder, cinnamon, salt and pepper into a blender container.
Blend until well-chopped, then add to sweet potato mixture and stir to combine.
Continue cooking for 5 minutes or until porridge reaches desired texture and consistency, stirring occasionally. Add additional cashew milk if thinner porridge preferred.
Remove from heat and stir in vanilla extract and sweetener as desired.
Serve immediately with your favourite toppings or store in an air-tight container for 3 to 4 days in the fridge. Enjoy cold or reheat before serving.
Here I have topped my brekkie bowl with cashew nut butter, roasted cashews, raw cacao nibs, toasted coconut, and a drizzle of maple syrup. I also added some cashew nut milk after the photo was taken. Enjoy!