Purple Sweet Potato Chia Seed Pudding- 6 ingredients, 3 minutes, and a blender. This recipe is perfect for a quick breakfast or snack. Ready to eat right away or put in the fridge for later. It’s THICK, creamy, healthy, and insanely delicious.
Ch-ch-chiiiiaaa. Have you tried chia before? And no, not a chia pet. Although that’s what I first thought too when I heard of this magical seed. Side note do those still exist? Just checked, they do. Anyway, chia seeds. Claiming to give energy, fiber, nutrients all in that one tiny little black seed. I tried them, and frankly, they have no taste. But they do make things SUPER creamy and thick.
For the past few years I’ve added chia seeds to my oatmeal every morning for extra thickness (If you eat or want to eat more chia I suggest buying the Costco size, for price and quality it’s beyond worth it). I’ve added them to baked goods, smoothies, and granola bars. But one recipe I’ve seen everywhere and never delved into much was chia pudding. Sure it’s tasty, but it always ended up too bland or too watery for me. Until I discovered a trick for adding mashed banana. It was perfect, giving the chia pudding that thickness and heartiness I was craving. I’ve made it on and off since then.
More recently, when I found myself with leftover baked purple sweet potatoes, I was trying to think of a creative way to use this beautiful vegetable, so I decided to replace the mashed banana with mashed sweet potato and oh my goodness —> delicious. I was blown away at how filling, beautiful, and simple this recipe was. I packed it up in a mason jar and brought it as a to-go breakfast the next day. Then again for a snack a few days letter. Needless to say, I was hooked.
If you aren’t familiar with purple sweet potatoes, they’re less sweet than their orange counterparts but still chock full of healthy carbohydrates, fiber, and Vitamin A. Their purple color is due to anthocyanins, a pigment that makes purple and blue vegetables the hue that they are, and act as an anti-inflammatory compound. In addition to healthy sweet potatoes, chia seeds are full of antioxidants, healthy fats, fiber, protein, and calcium. So it’s a beautiful & delicious breakfast you will feel good about eating.
There’s only 4 other ingredients and it takes 3 minutes total to make this recipe. No seriously. You just throw it in a blender and you’re done. Don’t believe me? See below. If you don’t have a purple sweet potato or can’t find them, you could sub an orange sweet potato or a banana here! Add toppings as you desire, I went with shredded coconut, sliced banana, and Purely Elizabeth granola. Peanut butter, berries, or nuts would also be delicious!
- Combine all ingredients in ablender.
- Pour into glass jar. Add toppings. Refrigerate or eat immediately.
Will keep in the fridge about 5 days.