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Introducing the easiest breakfast I have come up with so far - the Sweet Potato Banana Breakfast Bake.
No seriously, this has to be one of the easiest breakfast meals I have encountered. Everything from the ingredients needed, the method, and the time taken - it's truly a simple and stress-free meal. And to top it off, it tastes amazing!
The sweet potato banana breakfast bake is great if you are looking for a meal that is going to keep you full. It also a great dish for those who work out in the mornings and eat breakfast after. The complex carbohydrates from the sweet potato are slow releasing and your body is more receptive to burning these carbs better after the gym.
You can enjoy this baked masterpiece at any time of the day (breakfast just happens to be my favourite time for this one) and relax with a piece of mind that this is vegan and gluten-free.
To make the sweet potato and banana breakfast bake you will need 4 very easy ingredients (you most likely have these in your kitchen already), 30 minutes, a bowl, and a tray for baking. Clean up will be easy and save a lot of time.
The four easily accessible ingredients for this dish are almond milk, almond butter, sweet potato, and banana. Yes, that's it! From these ingredients, we get a host of essential vitamins and minerals such as fibre, calcium, iron, magnesium, potassium, sodium, zinc, vitamin A, and vitamin C. If we got very technical, we could list a stack of extra vitamins and mineral. But I won't because that would take forever (and become boring) but these are the main few.
This is the perfect way to start off your day - a full belly, a good source of essential nutrients, and a clear conscious that what you are putting into your body is healthy and oh so good for you. What more could you ask for?
The sweet potato and banana breakfast bake is the perfect meal because it's:
- Full of fibre to keep you full.
- A good source of vegan-friendly protein.
- Easy to make.
- Easy clean up afterward (always a bonus).
- Requires very little ingredients.
You can store this baked meal in an airtight container for up to 24 hours in the fridge. This meal is best served fresh. However, you can store it and heat it up, but I highly recommend not storing it for more than 24 hours (it will go soggy and not taste that great). This recipe is designed to make servings, but you can easily reduce this to a single serve by halving the ingredients needed.
How simple is that? Super simple! I for one, love it. And I hope you do too! Continue reading below for the detailed instructions on how to make your very own baked breakfast and give it a go!
Looking for more great ideas for breakfast? Head over and check out my recipe for Spinach and Sweet Potato Tofu Scramble.
|Amount Per Serving|
|Calories 455||From Fat 109|
|% Daily Value*|
|Total Fat 12g||18.55%|
|Saturated Fat 1g||4.11%|
|Trans Fat 0g|
|Total Carbohydrate 77g||25.68%|
|Dietry Fiber 11g||45.93%|
|Vitamin A 32623.26IU||652.47%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.96mg||48.12%|
|Vitamin C 15.71mg||26.18%|
|Vitamin D 110.04IU||27.51%|
|Vitamin D3 2.62µg|
|Vitamin E 11.85mg||39.51%|
|Vitamin K1 (phylloquinone) 4.67µg||5.84%|
|Pantothenic acid 2.34mg||23.37%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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