Sweet Potato and Apple Breakfast Bowl with Maple-Tahini Sauce


From the 30-Minute Whole-Food, Plant-Based Cookbook by Kathy A. Davis.


Sweet potato and apple simmered in vanilla-infused water is a simple delight to the senses. The maple-tahini sauce adds a depth of flavor while keeping the overall dish light and sweet. Having sweet potatoes for breakfast starts your day with a big serving of healthy vegetables and should keep you full until lunch.


2 tbsp pure maple syrup

2 tsp tahini

1/2 cup water

1/2 tsp vanilla extract

1 1/2 cups quartered sliced (1/2-inch) sweet potato

1 1/2 cups diced (1/2-inch) Granny Smith apple

2 tbsp unsweetened raisins

2 tbsp walnut prices

1/8 tsp ground cinnamon


In a small bowl, whisk together the maple syrup and tahini into a sauce. Set aside. In a sauté pan or skillet, stir together the water and the vanilla. Add the sweet potato and apple. Cover and simmer over medium-low heat for 12 to 15 minutes, or until a knife slides easily into the sweet potato. Remove from heat. Stir in raisins, walnuts and cinnamon. Serve the bowls drizzled with the maple-tahini sauce. Serves 2.


If you use an apple other than Granny Smith, add it halfway through the cooking process so it doesn't get mushy.


My revisions: Serve with oatmeal (steal-cut oats) and stretch it to 4 meals. I always sub pecans for walnuts. And craisins instead of raisins.