Blue Zones Sweet Potato Breakfast Bowls

For the Base

• 2 cups sweet-potato flesh (from 2 medium potatoes, baked until very soft, then peeled)
• ¼ cup coconut yogurt
• 2 tbs. extra-virgin olive oil
• 1 tbs. maple syrup
• ½ tsp. fresh grated ginger
• ¼ vanilla extract
• ¼ tsp. cinnamon
• ⅛ salt

Topping Variations

Chocolate-Covered Cherry

• 1 tbs. unsweetened dried cherries
• 1 tbs. slivered almonds, toasted
• 2 tsp. cacao nibs
• 1 tsp. chia seeds, soaked overnight in water and drained

Morning Glory Orange Spice

• 1 tbs. walnuts, toasted and chopped
• 1 tbs. medjool dates, pitted and chopped (about ½ to 1 date)
• 1 tsp. orange zest
• ¼ tsp. spice blend*

* To make spice blend, combine ¼ teaspoon each of ground cardamom, ground cloves, ground allspice, and ground cinnamon. You can store this mixture in a jar for up to a month.

Maple-Pumpkin Spice

• 1 tbs. pecans, toasted and chopped
• 1 tbs. medjool dates, pitted and chopped (about ½ to 1 date)
• 1 tsp. flax seeds, toasted
• 1 tsp. maple syrup
• ¼ tsp. pumpkin spice

Pomegranate Power Bowl

• 1 tbs. pomegranate seeds
• 1 tbs. macadamia nuts, toasted and chopped
• 1 tbs. coconut flakes, toasted
• 1 tsp. hemp seeds, toasted

Tart Apple Crumble

• 2 tbs. diced tart apple (like Pink Lady)
• 1 tbs. granola
• 1 tbs. walnuts, toasted and chopped
• 1 tsp. maple syrup