Japanese Sweet Potato and Apple Breakfast Bowl

Ingredients

• 1 large Japanese Sweet Potato (Satsumaimo), peeled and cubed
• 1 medium Apple, peeled and diced
• 1 tbsp Coconut Oil
• 0.5 tsp Cinnamon
• 2 tbsp Maple Syrup
• 0.25 cup Unsweetened Almond Milk
• 2 tbsp Toasted Pumpkin Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a bowl, toss the 1 large Japanese Sweet Potato, peeled and cubed, with 1 tablespoon of coconut oil until evenly coated.
3. 3Spread the coated sweet potato cubes in a single layer on a baking sheet and roast for 20 minutes, or until the cubes are tender when pierced with a fork.
4. 4While the sweet potato is roasting, place a pan over medium heat. Add the remaining 1 tablespoon of coconut oil to the pan and let it melt.
5. 5Add the 1 medium apple, peeled and diced, and the 0.5 teaspoon of cinnamon to the melted coconut oil. Sauté for 5 to 7 minutes, stirring occasionally, until the apple pieces are softened.
6. 6In a serving bowl, combine the roasted Japanese sweet potato cubes and the sautéed apple and cinnamon mixture.
7. 7Drizzle the contents of the bowl with the 2 tablespoons of maple syrup and the 0.25 cup of unsweetened almond milk.
8. 8Sprinkle the 2 tablespoons of toasted pumpkin seeds over the top and serve the breakfast bowl warm.

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