A protein-packed gluten-free breakfast featuring sweet potato 'toasts' topped with a mix of cottage cheese, Greek yogurt, protein powder, peanut butter, and homemade strawberry chia jam.
1: Preheat the oven to 400°F.
2: Cut sweet potato into 1/2” thick slices and rub with ghee; sprinkle with sea salt.
3: Bake sweet potato slices for 30 minutes, flipping halfway through.
4: While the sweet potatoes are baking, mix equal parts cottage cheese and yogurt in a bowl.
5: Sprinkle protein powder into the cheese and yogurt mix and place the bowl in the freezer.
6: In a separate bowl, mix powdered peanut butter with water to achieve a creamy consistency.
7: In a pot, heat almost-bad strawberries on high until bubbling, then lower the heat.
8: Add chia seeds to the strawberries and mash to make the jam; let set overnight in the fridge.
9: Once sweet potato toasts are done, let cool for a few minutes.
10: Top sweet potato toasts with the yogurt-cottage cheese mix, peanut butter, chia jam, and bee pollen.
11: Enjoy your protein-packed breakfast!
