Summer berry breakfast bowl

I realize that some (okay, maybe all) people will think this is an odd combination, but just hear me out: sweet potatoes, nut butter and fresh fruit. The complex carbs from the sweet potatoes, the protein from the nut butter and the fiber from the fruit make for a super healthy and filling breakfast that's also pretty dang tasty. I created this a year or two ago while I was doing The Whole30 (a 30-day diet that focuses on whole foods and eliminates natural or processed sugar, alcohol, grains, legumes, soy and dairy). Suffice to say that I didn't keep Whole30 in my life (a life without wine is not a life for me), but this recipe definitely stayed around.

Summer Berry Breakfast Bowl

Ingredients:

• One small sweet potato (white or orange...I prefer orange but didn't have one on hand this time)
• Large handful of fruit of choice (my favorites are fresh mixed berries and bananas)
• 2 tablespoons nut butter (I love crunchy almond butter)
• Toppings of your choosing! Sliced almonds, shredded coconut, chia seeds, hemp hearts, cocoa nibs, chocolate chips*, granola*... the options are limitless!
• 1 tablespoon approx. honey*

*omit if you're doing Whole30

Instructions:

1. Prepare your sweet potato however you'd like. After washing, I pierce it several times with a fork, wrap loosely in a damp paper towel, and microwave it for 5-6 minutes (time dependent on size of potato). Once cooked, remove skin and cube. (WARNING: The potato will be very hot so let cool for a few minutes first and handle with care)
2. While potato is cooking, wash and slice fresh fruit.
3. In a bowl, place fruit on one half, and cubed sweet potato on other half.
4. Drizzle with nut butter (I like warming mine up for 30-60 seconds in the microwave so it gets nice and melty), sprinkle with toppings of choice, and drizzle with the honey. Enjoy!