Sweet Potatoes with Coconut and Pomegranate
Tropical flavors of cilantro, coconut and pomegranate seeds to a nutrient-rich sweet potato. Breakfast anyone?
Recently I have been waking up craving the weirdest combos of food. As an Italian I am generally not too big on breakfast, just a cup of coffee with milk, some fruit, maybe an egg if I’m really hungry or some overnight chia pudding or oatmeal would do it for me.
However my recent obsession with sweet potatoes has gotten a bit out of control and I have started eating them even in the morning!
Today’s recipe is what I made myself for my brekkie last sunday: baked sweet potato topped with coconut yogurt, coconut flakes, cilantro and pomegranate seeds. Needless to say this was outstanding delicious.
Ingredients (serves 2):
- 2 sweet potatoes
- 1/4 cup thick coconut yogurt
- 2 tbsp pomegranate seeds
- fresh cilantro
- 1/4 cup coconut chips
Wash up the sweet potatoes
Poke them with a fork,
wrap them up in foil and bake them at 200 C for about 45 min or until soft. Let them cool down – you can do this the day before so that they are ready to eat in the morning.
Chop up some cilantro. Slice tops and mash sweet potatoes with a fork. Divide coconut yogurt, pomegranate seeds and cilantro among sweet potatoes.
Time to open up a bag of coconut chips
Sprinkle them on the sweet potatoes and garnish with additional sprigs of cilantro
Brekkie is ready!