SWEET POTATO "NOATS"

Sweet Potato Noats topped with cashew nut butter, roasted cashews, raw cacao nibs, toasted coconut, and a drizzle of maple syrup. I also added some cashew nut milk after the photo was taken.

This grain-free protein-packed sweet potato porridge may sound odd, but it is SUPER tasty!  After my success using grated zucchini for no-oat oatmeal (“noats”), I figured why not other veggies?

Riced sweet potato brings a wonderful chew & natural sweetness to this brekkie, along with heaps of fibre, vitamins & minerals (such as vitamin A, C and potassium), and disease-fighting antioxidants.  Studies suggest that sweet potato consumption can have anti-cancer, anti-aging and anti-inflammatory benefits, and even support blood sugar regulation and healthy weight loss.

Better still, this superfood-boosted porridge is packed with healthy fats and protein for a complete and satisfying meal.

Ingredients for 4 servings:

• 1 1/2 cups riced raw sweet potato

• 1 can (1 1/2 cups) organic full-fat coconut milk*

• 1 cup unsweetened cashew or other nondairy milk, plus additional as needed for desired consistency

• 1 cup unsalted roasted cashews (preferably pre-soaked 2 to 3 hours in hot water and drained)

• 1/4 cup Further Food Collagen (regular or vanilla) or Nuzest Clean Lean Smooth Vanilla protein powder

• 1/4 cup coconut flour

• 2 Tbsp gluten-free flaxseed meal

• 2 Tbsp white chia seeds

• 1 Tbsp Plant Burst maca powder (optional)

• 1/2 tsp turmeric plus pinch black pepper (optional)

• 1/2 tsp ground cinnamon

• 1/2 tsp sea salt

• 2 tsp pure vanilla extract

• Lakanto sugar-free monkfruit sweetener, pure stevia, maple syrup, or sweetener of choice, adjusted to taste (optional)

• optional toppings: nuts or seeds, nut butter, raw cacao nibs, unsweetened toasted coconut flakes, bee pollen, maple syrup, nondairy milk

*Notes: The coconut milk adds a wonderful flavour and creaminess along with healthy fats.  For a lighter version, use additional nondairy milk instead.

Directions:

1. Put a medium saucepan over low-medium heat.

2. Add the sweet potato, coconut milk, and 1 cup cashew milk and stir to combine.

3. Bring to a gentle boil then reduce heat to low and simmer for approximately 5 minutes, stirring occasionally.

4. While the sweet potato cooks, put cashews, collagen or protein powder, coconut flour, flaxseed meal, chia seeds, maca, turmeric, pepper, cinnamon, and salt into a blender container. Blend until well-chopped, then add to sweet potato mixture and stir to combine.

5. Continue cooking for 5 minutes or until porridge reaches desired texture and consistency, stirring occasionally. Add additional cashew milk if thinner porridge preferred.

6. Remove from heat and stir in vanilla extract. Sweeten to taste.

Serve immediately with your favourite toppings or store in an airtight container for 4 to 5 days in the fridge. Enjoy cold or reheat before serving.