Recipe by Katie Mae
When I first started eating plant-based, I looked forward to my bowl of oatmeal with fresh fruit every morning. It’s what got me out of bed in the morning. I went three years having oatmeal every morning except for the few sundays a month when I made vegan pancakes or french toast.
However, last year I decided to do an experiment. One day I just stopped the oatmeal and forced myself to find some alternatives. I found many tasty options, but a only a few made it into my regular routine. This was a favorite – so much so that that some nights I’ll even have it for dessert!
Makes 2 yams
Ready in 65 minutes
Stores 5 days in fridge (unassembled)
- 2 yams or sweet potatoes
- 2 apples, diced
- 2 oranges, peeled and split into sections
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup pumpkin seeds
1. Preheat oven to 350°F. Cover a baking sheet with parchment paper. Place the yam or sweet potato on the parchment paper. Bake for 1 hour. Yam is should be soft in the middle when poked with a fork. Let it bake longer if it needs more time.
2. Once the yam is done, remove it from the oven and transfer it to a single serving bowl. Use a knife to slice it down the middle on top and twice in the opposite direction. Use your fingers to squeeze the yam open. Add apple and oranges to the center of the yam. Sprinkle with cinnamon, nutmeg and pumpkin seeds. Wait to eat until it’s cool enough to enjoy.
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