Working a 12 hour day, trying to keep fit and making all three meals from scratch every day can sometimes feel a little challenging and it is tempting to let the healthy meal part slip and get on the phone to your fastest take-away.
That is why weekend prep and meals that you can prep in advance are so vital to a healthy lifestyle. This is one of those wonderful recipes that is simple to make, takes little time and can be eaten for breakfast, on the go or as a light meal.
The chia seeds release high energy and endurance and the word ‘Chia’ in fact translates in Mayan to ‘strength’. The sweet potato provides vitamin C (one sweet potato supplies 70% of your daily vitamin C) and the banana adds to your potassium intake.
Mr. B likes to add granola and I like to add berries for a nice contrast of textures. On its own or with additions, this is a great recipe to have in your weekly repertiore.
This is adapted from my new vegan chef crush, Chef Daphne Cheng’s website. (www.daphnecheng.com)
Ingredients
- 2 sweet potato’s,
- 2 bananas
- 1 can coconut milk- unsweetened
- 2 tbsp. chia seeds to taste
- 1 tsp. vanilla
- A pinch of salt (1/4 tsp.)
- 1 tsp. coconut oil
Optional
- Agave to sweeten
- For breakfast serve with granola and fresh fruit
- For dessert serve with caramel popcorn and fresh fruit
Method
- Heat oven to 350f/180c. Toss sweet potato in coconut oil and place on baking sheet in oven. Roast for 25 minutes or until tender. Remove from heat, let cool and peel.
- In a blender, mix sweet potato, bananas, coconut milk, vanilla, salt and blend until smooth.
- Pour into a large mixing bowl. Slowly add chia seeds while whisking, using less if you prefer smoothness, more if you prefer more substance. Chill in the fridge for at least 30 minutes.
- Ready to eat for breakfast or desert!
