Sweet Potato Porridge Cups
Warm and nourishing sweet potato porridge made ahead in individual cups — a comforting, gluten-free breakfast rich in beta-carotene and iron for new mothers.
PROTEIN 10g
CALORIES 262
P:E RATIO 3.8
TIME 25m
YIELD 5
P:E 3.8
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 large sweet potatoes, peeled and diced (about 3 cups) CARB BASE
1 can (13.5 oz) coconut milk (light) DAIRY
2 tablespoons almond butter DAIRY
2 tablespoons honey or maple syrup FLAVOR
1 teaspoon cinnamon FLAVOR
½ teaspoon ginger powder FLAVOR
¼ teaspoon nutmeg FLAVOR
Pinch of salt FLAVOR
5 tablespoons pumpkin seeds (for topping) FLAVOR
MEAL PREP LOGISTICS
- Storage: Store sealed in the refrigerator for up to 5 days. Freeze (without pumpkin seed topping) for up to 2 months.
- Batching: You can also bake or boil the sweet potatoes — whichever method is easiest for you.
- Reheat: Microwave for 2 minutes, stirring halfway. Add a splash of milk if the porridge has thickened too much.
EXECUTION STEPS
01
THE MACRO PREP
Place diced sweet potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 8–10 minutes until very soft.
02
HIGH HEAT SEAR
Drain any excess water and mash the sweet potatoes until smooth.
03
VEGGIE STEAM-SAUTÉ
Stir in coconut milk, almond butter, honey, cinnamon, ginger, nutmeg, and salt until creamy and well combined.
04
THE ASSEMBLY
Divide the porridge evenly among 5 individual microwave-safe containers or jars.
05
STEP 5
Top each with 1 tablespoon pumpkin seeds. Seal and refrigerate.