Ingredients
1 medium sweet potato
1 cup Bone Broth (our favorite is Dr. Kellyann’s)
½ cup full fat coconut milk
⅓ cup macadamia nuts
2 tsp fresh ground ginger
1 tsp ground turmeric
2 tbs pumpkin seeds
¼ cup cilantro, chopped
⅓ cup dairy-free cheese, crumbled (optional)
Sea salt and pepper
Instructions
Step 1
Preheat oven to 375 degrees. Bake sweet potato for about 45 minutes or until fully cooked.
Step 2
When sweet potato is done, allow to cool and peel the skin.
Step 3
In a blender, mix the sweet potato with coconut milk, bone broth, macadamia nuts, ginger, and turmeric.
Step 4
Reheat on stove top and season to taste with salt and pepper.
Step 5
Pour into bowls and garnish with pumpkin seeds, cilantro and crumbled cheese.
