Ingredients
- 400 g sweet potato
- 400 ml vegan yoghurt
- 200 g muesli
- 50 g nuts
- 100 g loose fruit (e.g. blueberries)
- 2 apples (e.g. Elstar)
- Half a lemon (the juice)
- Agave syrup
- Fresh mint leaves or lemon balm
Author of this recipe
Vegetables for breakfast? Why not start your day with a portion of vegetables? As an adult you are advised to eat at least 250 grams of vegetables a day. If you struggle to eat this amount with your dinner, you can spread portions throughout the day. That’s why it’s a great idea to regularly eat a vegetable breakfast!
A lot of vegetables lend themselves to this, but sweet potato is a particularly easy and tasty addition. Contrary to what the name suggests, the sweet potato is not related to the potato at all. The sweet potato is a tuber vegetable and, therefore, a real vegetable. In addition, the sweet potato is packed full of vitamins, minerals, and fibre! Another good reason to choose it.
By mashing the sweet potatoes after cooking, you get a creamy structure. The sweet potato puree combined with vegan yoghurt creates a sweet and fresh taste sensation. With the addition of muesli, nuts, and fruit, you have a delicious and complete breakfast!
In this recipe I used sweet potato, but many vegetables lend themselves to a vegetable breakfast. Especially milder tasting vegetables such as pumpkin, beetroot, or spinach.
Vegetable leftovers are the ideal basis for a veggie breakfast. Just use your leftover vegetables from your evening meal for breakfast!
Preparation
- Wash the sweet potatoes. Dice and boil for about 15 minutes until tender.
- Meanwhile, roast the nuts.
- Wash the loose fruit and, if necessary, dice. Carefully wash the mint leaves and snip a few small leaves. Keep aside until ready to use.
- Drain the sweet potatoes immediately after cooking and rinse with cold water to cool the vegetables as quickly as possible.
- Grate the apples.
- Mash the sweet potato and the grated apple into a smooth mixture. Mix this with the yogurt. Taste and season with some lemon juice and possibly some agave syrup.
- First divide the muesli in the bowls, spoon the yoghurt-vegetable mixture on top and then add the remaining ingredients (nuts, fruit, and mint leaves).
Enjoy your meal!
Tips from the author
With the muesli, this recipe is a breakfast dish. However, you could also have it as dessert. By leaving out the muesli and adding a blackberry sauce, for example, you create a surprising and special dessert.
Related salads chosen by others
Vegetarian mini quiches
Average 3 of 5 stars
Rockmelon and ricotta parfait
Average 3 of 5 stars