Creamy Date-Sweetened Sweet Potato Porridge with Toasted Pecans

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

Creamy Date-Sweetened Sweet Potato Porridge with Toasted Pecans

YOUR SOLIN GENERATED RECIPE

Creamy Date-Sweetened Sweet Potato Porridge with Toasted Pecans

Dive into a comforting bowl of creamy sweet potato porridge naturally sweetened with medjool dates, enriched with a blend of rolled oats and nonfat Greek yogurt, and elevated with a scoop of vanilla protein powder. Finished with a sprinkle of toasted pecans, this dish offers a delightful mix of textures and flavors that feels both indulgent and nourishing.

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NUTRITION

573kcal
Protein
43.4g
Fat
9.8g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato

2 Medjool Dates

1/3 cup Rolled Oats (dry)

3/4 cup Unsweetened Almond Milk

1 Tbsp Toasted Pecans

1/2 cup Nonfat Greek Yogurt

1 scoop Vanilla Protein Powder

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Steam or microwave until tender, then mash until smooth.

  • 2

    In a small bowl, pit and finely chop the Medjool dates.

  • 3

    In a saucepan, combine the mashed sweet potato, rolled oats, and almond milk. Bring to a gentle simmer over medium heat, stirring frequently.

  • 4

    Stir in the chopped dates and allow the porridge to cook for another 3-4 minutes until the oats are soft and have absorbed some liquid.

  • 5

    Remove the pan from heat and mix in the nonfat Greek yogurt and vanilla protein powder until fully incorporated and creamy.

  • 6

    Transfer the porridge to a serving bowl and top with toasted pecans.

  • 7

    Enjoy your warm, nutritious bowl of creamy, date-sweetened sweet potato porridge!

Creamy Date-Sweetened Sweet Potato Porridge with Toasted Pecans

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

Creamy Date-Sweetened Sweet Potato Porridge with Toasted Pecans

YOUR SOLIN GENERATED RECIPE

Creamy Date-Sweetened Sweet Potato Porridge with Toasted Pecans

Dive into a comforting bowl of creamy sweet potato porridge naturally sweetened with medjool dates, enriched with a blend of rolled oats and nonfat Greek yogurt, and elevated with a scoop of vanilla protein powder. Finished with a sprinkle of toasted pecans, this dish offers a delightful mix of textures and flavors that feels both indulgent and nourishing.

NUTRITION

573kcal
Protein
43.4g
Fat
9.8g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

100g Sweet Potato

2 Medjool Dates

1/3 cup Rolled Oats (dry)

3/4 cup Unsweetened Almond Milk

1 Tbsp Toasted Pecans

1/2 cup Nonfat Greek Yogurt

1 scoop Vanilla Protein Powder

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Steam or microwave until tender, then mash until smooth.

  • 2

    In a small bowl, pit and finely chop the Medjool dates.

  • 3

    In a saucepan, combine the mashed sweet potato, rolled oats, and almond milk. Bring to a gentle simmer over medium heat, stirring frequently.

  • 4

    Stir in the chopped dates and allow the porridge to cook for another 3-4 minutes until the oats are soft and have absorbed some liquid.

  • 5

    Remove the pan from heat and mix in the nonfat Greek yogurt and vanilla protein powder until fully incorporated and creamy.

  • 6

    Transfer the porridge to a serving bowl and top with toasted pecans.

  • 7

    Enjoy your warm, nutritious bowl of creamy, date-sweetened sweet potato porridge!