Makes: 1 serving (Suggestion: bake 3-4 at once the evening before to have for breakfast throughout the week)
Serving size: 1 baked potato with toppings
Vegan, Gluten-free
Ingredients:
- 1 sweet potato, washed and lightly coated with olive oil (okay to use your fingers)
- 1 tablespoon chia seeds
- 1 teaspoon almond butter
- 1/4 – 1/2 teaspoon Golden Milk Chocolatte blend
Directions:
- Preheat oven to 400°F. Line a medium baking sheet with parchment paper.
- Place sweet potato (my suggestion is to bake about 3-4 at a time) on prepared baking sheet and roast for about 45 minutes to 1 hour. Remove from oven and allow to cool for 5-10 minutes.
- Split the potato open with a knife. Next, with a fork, mix 1 tablespoon chia seeds and Golden Milk Chocolatte spice blend into the flesh of the potato. Then, if using, add 1 teaspoon of almond butter. They will keep for 3 days so you have breakfast on the go.
Meal Math: 210 calories | 8g fat | 115mg sodium | 28g carbs | 11g fiber | 5g sugar | 6g protein
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.
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