This is a quick and easy recipe that can be used for any meal of the day. It is less than 400 calories and loaded with fiber and antioxidants. Add on a leafy green salad with chickpeas for a complete meal!
Ingredients
- 2-4 sweet potatoes (purple if available)
- 1 cup water
- 1 tablespoon of almond butter per sweet potato
- 1 tablespoon of crushed walnuts per sweet potato
- 1 teaspoon of ground flax seed per sweet potato
- 1 tablespoon of blueberries per sweet potato (or berry of choice)
- 1 tablespoon of unsweetened soy milk per sweet potato
Instructions
- Place the steamer rack in your instant pot. Add one cup of water.
- Place sweet potatoes on the rack, and seal the lid.
- Select high manual pressure for 15 minutes.
- Allow pressure to release naturally for ten minutes, then open the release valve to remove remaining pressure.
- When the sweet potato has cooled after a few minutes, slice the top and mash with a spoon or fork.
- Drizzle the soy milk and almond butter over the top. Sprinkle on the berries, flax seed and walnuts.
Modified from “The Live-In Kitchen.”