This creamy sweet potato bowl is the most comforting bowl of creaminess ever… and it’s great for your digestion!
It’s Monday and it’s the first day of spring! So, happy spring… I know, the weather report says there’s another snow storm coming this week here in New York… but outside today it actually smells a little like the warmer weather might actually be on its way. Yup, even here in the city I can smell it. I can tell. I swear. It’s going to be spring soon. Fingers crossed.
Right before this past weekend, I was trying to step over one of my dogs who was sprawled out on the floor, and I got my toe caught on a chair leg in my living room and now it’s broken. Oh my, have you ever broken a toe? It’s really painful and you really do see stars. And there’s not much you can do to make it heal quickly. You never realize how many things you do during the day until you are restricted because of an injury. What I’m finding is that because I can’t do yoga for a little while or go on long walks in the park with the dogs, I have extra time to myself, and for me that means extra time in the kitchen.
I’m a big believer in not feeling sorry for myself. Especially over something fairly minor like a broken toe.
But, I’m also a big believer in doing whatever I can to make myself feel better. So, I allowed myself a few minutes of cursing and despair, and then I thought about what this injury would give me the excuse to do that I don’t usually get a chance to do. You know, like binge watching something mindless or reading more books than usual…. or cooking even more.
And, one of the things that always makes me smile is reading all of my favorite food blogs. When I saw Caitlin’s awesome recipe for a sweet potato breakfast bowl on From My Bowl, I just knew I had to made a version of it.
Okay, so here’s where I connect the dots of my ramblings… creamy, comforting, warming bowls of food always make me feel better. That’s how this creamy sweet potato bowl came to be. This bowl actually made me so happy that I made it three days in a row. And, if I hadn’t run out of some of the ingredients, I could have continued to make it for a few more days.
One of the awesome things about this recipe is that you can customize it any way you like. And it’s really easy. All you do is roast the sweet potatoes and combine the flesh with a few ingredients. After you scoop the creamy mixture into your favorite bowl, you can top it with whatever makes you happy. I was so in love with the bowl I made the first day, I made it exactly the same way each day I ate it… and I rarely eat the same exact thing twice. So, I highly recommend this creamy sweet potato bowl recipe it appears below.
Here are some of the healing ingredients in this creamy sweet potato bowl:
Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…
Pomegranate seeds nourish the blood. In Chinese medicine, we know that many illnesses and conditions are caused by the body making poor quality blood. Pomegranate seeds are great at helping the body make good quality blood. They are also good to combat diarrhea, anemia and incontinence.
In eastern medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond milk and can also include almond butter.
Cinnamon is one of the best herbs to warm the body. It’s great if you have a cold. If you are nauseous or have diarrhea, go for the cinnamon. It also gives you energy and helps with menstrual pain. Cinnamon is a Chinese herb: “gui zhi” is the cinnamon twig and “rou gui” is the cinnamon bark. Both are warming and are used for a variety of ailments. In the winter I add cinnamon to all sorts of foods. It helps with the common cold, swelling, various menstrual issues and some aches and pains. Be careful with it if you have a fever because it is so warming.
Research shows that pumpkin seeds may reduce blood sugar and increase bone density. And, because they are rich in iron, they are good if you are tired or have anemia. In Asian medicine, pumpkin seeds are sometimes used to get rid of intestinal parasites and to decrease inflammation in the body.
Sunflower seeds help lower blood pressure and can relieve headaches and dizziness. In Eastern medicine we recommend eating sunflower seeds if a person is troubled by certain severe intestinal symptoms like dysentery, or intestinal worms or certain parasites. These seeds also contain calcium and magnesium and have anti-aging properties. In Chinese medicine they are often prescribed to get rid of rashes. I like to use sunflower seed butter in this recipe.
- 1 large sweet potato
- ½ cup almond milk
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- 1 Tbs sunbutter (sunflower seed butter) or almond butter (Here's the sunbutter I like)
- sea salt, to taste
- toppings: pomegranate seeds, pumpkin seeds (Here's some sprouted ones), cashew yogurt (or another non-dairy yogurt)
- Preheat your oven to 400°F.
- Poke a bunch of holes in your sweet potato with a fork.
- Place the sweet potato on a piece of foil or a small baking sheet and roast in the oven until cooked through -- about an hour.
- Remove the potato from the oven and slice it in half.
- Scoop the flesh into the bowl of an electric mixer. Add the almond milk, nut butter, cinnamon, and sea salt. Mix until completely creamy. (You can also use a hand mixer or a blender for this.)
- Scrape the creamy mixture into 2 bowls.
- Top with pomegranate seeds, pumpkin seeds, and a big dollop of yogurt.