Creamy Sweet Potato and Date Porridge with Crunchy Walnuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Sweet Potato and Date Porridge with Crunchy Walnuts

YOUR SOLIN GENERATED RECIPE

Creamy Sweet Potato and Date Porridge with Crunchy Walnuts

Savor a warming bowl of porridge that balances the natural sweetness of baked sweet potato and dates with the hearty texture of oats. A touch of vanilla whey protein enriches the dish, while crunchy walnuts add a delightful contrast for a satisfying, nutrient-packed meal.

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NUTRITION

589kcal
Protein
35g
Fat
12.8g
Carbs
88.9g

SERVINGS

1 serving

INGREDIENTS

100 g baked sweet potato

40 g rolled oats

2 medjool dates

10 g crunchy walnuts

1.25 scoops vanilla whey protein powder

150 ml unsweetened almond milk

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PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the sweet potato with a fork and bake until soft, about 45 minutes, or microwave until tender if short on time.

  • 2

    Once the sweet potato is cool enough to handle, peel and mash it until smooth.

  • 3

    In a small pot, combine the rolled oats and unsweetened almond milk. Simmer over medium heat, stirring frequently, until the oats soften and the mixture thickens into a creamy porridge, approximately 5-7 minutes.

  • 4

    Stir in the mashed sweet potato and vanilla whey protein powder into the porridge until well blended. If the mixture is too thick, add a splash of almond milk to reach your desired consistency.

  • 5

    Chop the medjool dates into small pieces and fold them into the porridge. Taste and adjust sweetness if desired.

  • 6

    Serve the porridge in a bowl and top with crunchy walnuts for a satisfying crunch. Enjoy warm!

Creamy Sweet Potato and Date Porridge with Crunchy Walnuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Sweet Potato and Date Porridge with Crunchy Walnuts

YOUR SOLIN GENERATED RECIPE

Creamy Sweet Potato and Date Porridge with Crunchy Walnuts

Savor a warming bowl of porridge that balances the natural sweetness of baked sweet potato and dates with the hearty texture of oats. A touch of vanilla whey protein enriches the dish, while crunchy walnuts add a delightful contrast for a satisfying, nutrient-packed meal.

NUTRITION

589kcal
Protein
35g
Fat
12.8g
Carbs
88.9g

SERVINGS

1 serving

INGREDIENTS

100 g baked sweet potato

40 g rolled oats

2 medjool dates

10 g crunchy walnuts

1.25 scoops vanilla whey protein powder

150 ml unsweetened almond milk

PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the sweet potato with a fork and bake until soft, about 45 minutes, or microwave until tender if short on time.

  • 2

    Once the sweet potato is cool enough to handle, peel and mash it until smooth.

  • 3

    In a small pot, combine the rolled oats and unsweetened almond milk. Simmer over medium heat, stirring frequently, until the oats soften and the mixture thickens into a creamy porridge, approximately 5-7 minutes.

  • 4

    Stir in the mashed sweet potato and vanilla whey protein powder into the porridge until well blended. If the mixture is too thick, add a splash of almond milk to reach your desired consistency.

  • 5

    Chop the medjool dates into small pieces and fold them into the porridge. Taste and adjust sweetness if desired.

  • 6

    Serve the porridge in a bowl and top with crunchy walnuts for a satisfying crunch. Enjoy warm!