Chia Leah 5 Minute Sweet Potato Cinnamon Snack
Prep Time
5 minutes
Prep Notes
Looking for any easy pick me up this winter? Inspired by colder days, quarantine and a commitment to fueling a healthy lifestyle, this recipe checks so many boxes for wellness!
Vegan, gluten free, no refined sugar!
Yields
1 serving
Ingredients
1 medium sized washed and dried sweet potato
1 T nutbutter
½ tsp chia seed
½ tsp ground cinnamon
Optional:
Twist of sea salt
1 tsp maple syrup or honey (if honey, the recipe will no longer be vegan)
Directions
Use a fork to puncture sweet potato.
Find a microwave safe dish for the sweet potato
Heat on high in microwave for 5 minutes. (Or, oven at 400 for 1 hour)
Sweet potato should feel soft and easy to cut open with a knife. If any resistance, zap for another minute.
Add in other ingredients and stir around. Nut butter should melt.
Eat with a spoon or wrap it back up using skin and its finger food.
VARIATIONS….(I love this part)
Add all ingredients (sans skin) plus 1 cup of milk of choice to blender. It’s a smoothie!
Make it twice baked, add 1T Chia Leah Maple & Olive Oil Quinoa Sprinkle to the top with quick spray of oil and bake on 400 for 15 minutes or broil for 5 min. Crunchy yumminess!
Serve a la mode with plain Greek yogurt or a smart portion of your favorite vanilla ice cream.
Sub pumpkin spice for cinnamon.
Organic quinoa flakes baked small batch with olive oil, pure maple syrup, flax meal and a dash of Himalayan pink salt. This sweet and savory combo is a nutrition boost in fiber, antioxidants and plant-based protein that can be sprinkled on to your morning yogurt, lunchtime salad or soup, or, eat by the handful anytime of the day! Our customers rave about getting creative to use this for “breading” for chicken, fish, and more. At our home, we love to dip apples with almond butter into the sprinkle!
Made in a facility that processes peanut, almond, cashew, coconut, pecan, walnut, sesame, & soy.