Hey guys, I'm Abbey Sharp. Welcome to Abbey's Kitchen. I got a lot of great feedback when it
came to my egg cups done five ways video, and I know a lot of you have asked me for some more
really great, easy, make-ahead, healthy breakfast on the go. So today I wanted to share with you
one of my favorites. These are my sweet potato bowls done three ways. So these are vegan
they're gluten-free, so they're great for a whole range of different dietary restrictions
not to mention that they are so tasty and they pack the hunger crushing combination of fiber
protein, and healthy fats. So let's do this. I start by pricking some sweet potatoes all over, then placing them on a baking sheet and
baking them at 425 degrees for about 45 to 50 minutes. First up, my fig and tahini sweet potato
bowl. I start by cutting into my sweet potato and prying it open, adding a good dollop of
coconut yogurt, some figs, pomegranate arils, pistachios, a drizzle of tahini, maple syrup
and some za Enjoy Next my PB sweet potato bowl After I cut into my sweet potato I add some
grape chia jam, peanuts, coronation grapes, and some hemp hearts. Don't forget a big
dollop of peanut butter and get in there. Finally my tropical sweet potato bowl. To
To my sweet potato, I add some diced mango, dragon fruit, cashews, cashew butter, goji
berries, shredded coconut, and some coconut chips. Enjoy
So guys, I hope you enjoyed my video for my sweet potato bowls done three ways
If you did, be sure to give it the thumbs up. Leave me a comment below with some of your favorite ways
to top your sweet potato bowl. Subscribe to the channel, and I'll see you next time on Abby's Kitchen. Bye