Warm Sweet Potato And Protein Porridge Recipe

About this recipe

Start your day with a warm bowl of Sweet Potato and Protein Porridge, a hearty vegetarian breakfast that's both nutritious and satisfying. Packed with 37g of protein, this porridge features the creamy texture of sweet potato starch, the earthy crunch of mooli radish, and the aromatic warmth of Moroccan spices. Chocolate protein powder adds a delicious boost, while fresh cucumber slices provide a refreshing contrast. Quick to prepare in just 35 minutes, this breakfast is perfect for busy mornings when you need energy to power through your day. Serve warm and enjoy the balance of comforting flavors and textures, ideal for maintaining your health goals while indulging your cravings.

Ingredients

• - Sweet Potatoes
• 500 g Flahavan's Irish Porridge Oats 500g
• - Mighty High Protein Pea Milk Alternative Long Life Unsweetened
• NaN Ground Pumpkin Seed Flour Protein Powder
• 100 g Rajah Ground Cinnamon Powder 100g
• 1 Jar Rowse Clear Honey
• 400G Greenfield Himalayan Salt Fine 400G

Instructions

1. 1. Peel the sweet potato and dice it into 1 cm cubes.
2. 2. Put the sweet potato in a medium saucepan with 400 ml of water, bring to a boil, then simmer over medium heat for 12-15 minutes until very soft.
3. 3. Mash the sweet potato roughly in the pan with a fork or masher.
4. 4. Stir in the porridge oats and the pea milk, reduce the heat to low and cook for 5 minutes, stirring continuously, until thick and creamy.
5. 5. Remove the pan from the heat and let it cool for 1 minute, then stir in the pumpkin seed protein powder, cinnamon, honey and a pinch of salt until smooth.
6. 6. Divide the porridge between two bowls and serve warm.

How to make Warm Sweet Potato And Protein Porridge

1. Start the porridge base. Peel and finely grate the mooli radish and set it aside. Bring 500 ml of water to a gentle boil in a medium saucepan over medium heat and slowly whisk in the sweet potato starch to avoid lumps.
2. Thicken and add radish. Reduce the heat to low and stir continuously until smooth and thick. Add the grated radish and cook for 5 more minutes, then stir in the Moroccan spice mix, salt and olive oil.
3. Stir in the protein powder. Take the pan off the heat and let the porridge cool slightly, then gradually mix in the chocolate protein powder until evenly blended.
4. Slice the cucumber. Slice the cucumber thinly to use as a fresh topping that adds crunch and texture to the warm porridge.
5. Divide and serve. Divide the porridge equally between two bowls, top with the cucumber slices and serve warm.

Frequently asked questions

How long does Warm Sweet Potato and Protein Porridge take?

About 35 minutes in total, with 10 minutes of prep for grating the mooli and slicing cucumber and 25 minutes of cooking and stirring the porridge on the hob.

Is Warm Sweet Potato and Protein Porridge vegetarian?

Yes, it is vegetarian, made with sweet potato starch, grated mooli, chocolate protein powder and a warming Moroccan spice mix, topped with thin slices of cucumber.

How do I stop sweet potato starch porridge going lumpy?

Whisk the starch slowly into gently boiling water, then lower the heat and keep stirring until it turns smooth and thick. Adding it all at once is what causes lumps.

Can I use a different radish instead of mooli?

Yes, grated white turnip or ordinary red radishes work. Cook them for the same few minutes so they soften into the porridge.

How can I make the porridge richer and more filling?

Stir in an extra spoonful of protein powder once the pan is off the heat, or add a little more olive oil with the spices, for a thicker and more substantial bowl.