Sweet Potato, Miso & Buckwheat Porridge Recipe | Clove

Ingredients

• 400 g sweet potato, peeled, cut into 2 cm (¾ in) cubes
• 250 ml water
• 3 tsp white miso
• 1 tsp natural vanilla extract
• 1 tsp ground nutmeg
• 500 ml coconut drinking milk
• 2 tsp ground cinnamon, plus extra for topping
• manuka honey, for drizzling, optional
• 30 g coconut flakes
• stevia, equivalent to 2 teaspoons regular sugar, or to taste
• 2 tbsp sunflower kernels
• 35 g pomegranate seeds
• 250 g coconut yoghurt
• 150 g buckwheat groats, washed, soaked, drained
• Splash apple cider vinegar, unpasteurised, for soaking