Because why did you think sweet potato only belongs to savory dishes later in the day? This powerhouse of vitamin A and slow healthy carbohydrates is perfect for a sweet filling breakfast. Or make it into a (post-workout) snack!
Filling your body with proteins and slow carbohydrates? Then you are in the right place. The sweet potato and banana slowly release energy into the cells. Tahin and hemp seeds provide an enormous amount of minerals, essential amino acids and essential fatty acids. Two tablespoons of hemp seeds already contain 11 grams of protein! Oh and the blueberries are your antioxidant boost, delicious!
Tahin is made from ground sesame seeds and is full of valuable minerals including calcium. You can use white tahini, but there is also brown tahini or even tahini of black sesame seeds. We use the white here because this gives a nicer color in the dish. If you do not like the taste of tahini (yet) or if you do not have it at home, you can also use your favorite nut paste!
Do you want to make this breakfast more often, but not always have time to put the potatoes in the oven? Roast several at once and keep them in the fridge! They are also very tasty when cold, but you can also heat them up for 5 minutes in the oven. Then you will be ready a lot faster.
- 2 medium-sized sweet potatoes (400 g)
- 1 banana
- 2 tsp tahini
- 2 tsp hemp seeds
- 50 g blueberries
1. Preheat the oven to 200 degrees. Cut a large cross in the potatoes, wrap them in aluminum foil and place them in the middle of the oven. Puff in soft and cooked in about 45 minutes. How long you need depends on the size of your potatoes. We like them best when they are really soft.
2. Cut the banana into slices. Remove the potatoes from the oven. Push them well open.
3. Dress the potatoes with the banana and blueberry slices. Sprinkle with the hemp seeds and spread with the tahini. Enjoy your meal!