With the right spices, you can create a warming breakfast bowl using classic holiday ingredients. Thanksgiving is a big dinner and dessert holiday, and the most important meal of the day seems to be forgotten about. This would also be the perfect bowl to make the day after dinner, helping to use up some of the leftover candied yams and cranberry sauce. The sweet and savory flavors are perfectly played down by the yogurt. I served the cranberry and yams hot on top of the yogurt and it tasted more like a dessert than a breakfast.
YIELDS
2 bowls
PREP TIME
COOK TIME
TOTAL TIME
- For the candied yams:
- 1 yam, peeled and cubed small
- 1 tbsp olive oil
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- For the cranberry sauce:
- 2 tbsp cane sugar
- 2 tbsp orange juice
- 1 cup fresh cranberries
- 1/4 tsp ground clove
- For the bowl:
- 2 cups vegan yogurt, plain or vanilla
- 1/4 cup walnuts
- orange zest to top
- ground nutmeg to top
Directions
1. Preheat oven to 400°F.
2. In a small bowl, toss the yam with the oil, syrup, cinnamon, and ginger. Bake for 20 minutes or until you can pierce it with a fork.
3. While the yam is roasting, prepare the cranberry sauce. Add the sugar and orange juice to a small pot until it melts together. Add the cranberries and clove and bring to a low boil, then reduce to a simmer.
4. Let cranberries simmer until they are all popped and the liquid reduces. This should take the same time it takes the yam to roast, about 20 minutes.
5. Remove yam from oven and remove cranberry from heat. Set aside.
6. Divide yogurt between two bowls and top each with some yam, cranberry sauce, walnuts, orange zest, and nutmeg.
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Photo: Lauren Sacerdote
