~ Purple is the new white ~
The purple sweet potato has twice the fiber, twice the calcium, and over 1300 times more vitamin A than white potato, and they are anti-inflammatory.
Fun colors, fresh fruit, and toasted nuts – what’s not to love? Try something original for breakfast with a great sweet and tangy salad. If interested, visit the link below for more information about the health benefits of purple sweet potatoes.
Ingredients:
- Purple sweet potato – 1 medium
- Blackberries – 1/2 cup
- Walnuts – 1/4 cup chopped
- Spinach – 2 large handfuls
- Balsamic vinegar
- Optional: ground cinnamon, cardamom
Recipe:
- Bring a small pot of water to a boil, and boil the purple sweet potato until soft, ~20 minutes.
- Alternatively: bake the sweet potato at 375 F for 45-50 minutes, or microwave for ~4.5 to 5 min.
- Roast the walnuts. Options include roasting in the air fryer for 5 minutes or in the oven at 375 degrees for 7 minutes. The air fryer option consumes less energy and is a great option for those who have one in their home.
- Once the sweet potato is soft and the walnuts are roasted, add all ingredients to a salad bowl. Add the balsamic vinegar and ground cinnamon and cardamom if desired. Serve and enjoy your purple morning breakfast.
Additional information about purple sweet potatoes: https://www.sanitarium.com/au/health-nutrition/nutrition/food-in-focus-purple-sweet-potato
VegMedLife 
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