Sweet Potato Breakfast Bowl Recipe

Introduction

Sweet potato breakfast bowls transform a simple root vegetable into a warm, creamy, and nourishing start to your day. This dish is easily customizable with your favorite toppings, making it both satisfying and adaptable for any morning mood.

Ingredients

• 2 medium sweet potatoes
• 2 tbsp unsalted almond butter
• 1/4 to 1/2 cup unsweetened vanilla almond milk
• 1 tsp vanilla extract
• 2 tbsp maple syrup (grade A amber recommended)
• 1/2 tsp ground cinnamon
• 2 tbsp ground flaxseed

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly using a vegetable brush, then place them on a foil-lined baking sheet. Bake for 45-60 minutes, until they can be easily pierced with a fork.
2. Step 2: Allow the baked potatoes to cool until safe to handle. Peel off the skins and transfer the flesh to a large mixing bowl, discarding or saving the skins for another use.
3. Step 3: Add almond butter, almond milk, vanilla extract, maple syrup, cinnamon, and ground flaxseed to the sweet potato flesh. Using an electric mixer, beat until smooth and fluffy, making sure all ingredients are well combined. If the mixture was refrigerated, warm gently on the stove over low heat before serving.
4. Step 4: Spoon the mixture into bowls and top with your favorite add-ons like fresh fruit, granola, or a sprinkle of extra cinnamon. Serve warm and enjoy.

Tips & Variations

• Use orange-fleshed sweet potatoes for a naturally sweeter and creamier texture, or white-fleshed for a milder taste.
• Substitute almond milk with oat, coconut, soy, or regular milk depending on your preference.
• Swap almond butter for peanut, cashew, or sunflower seed butter to change the flavor profile.
• Adjust sweetness with honey, date syrup, or agave nectar if you prefer something other than maple syrup.
• Add toppings like sliced bananas, berries, nuts, or a dollop of Greek yogurt for extra protein and texture.
• To avoid watery sweet potatoes, bake until just fork-tender and mash while still warm.

Storage

Store the sweet potato breakfast bowl in an airtight container in the refrigerator for up to 5 days; flavors improve after a day or two. For longer storage, freeze portions in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and warm gently in the microwave, stirring every 30 seconds until heated through. Add a splash of almond milk to adjust consistency if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato puree instead of fresh sweet potatoes?

Yes, you can use canned sweet potato puree as a shortcut. Just ensure it contains 100% sweet potato with no added ingredients for best results.

What are some good toppings to add to the breakfast bowl?

Fresh fruits like bananas, berries, or diced apples work well. Nuts such as pecans or walnuts add crunch and protein, and a drizzle of nut butter or a dollop of yogurt can enhance creaminess and flavor.

Sweet Potato Breakfast Bowl Recipe

---

★★★★★

4.5 from 146 reviews

• Author: Lila
• Total Time: 55-75 minutes
• Yield: 2 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

This Delicious Sweet Potato Breakfast Bowl transforms simple roasted sweet potatoes into a warm, creamy, and nutritious morning meal. Topped with your favorite breakfast additions like nuts, maple syrup, or almond butter, it offers a naturally sweet, vegan, and dairy-free option that can be prepared ahead and customized with various toppings for a satisfying start to your day.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 medium sweet potatoes
• 2 tbsp unsalted almond butter
• 1/4 to 1/2 cup unsweetened vanilla almond milk
• 1 tsp vanilla extract (Simply Organic recommended)
• 2 tbsp maple syrup (grade A amber rich)
• 1/2 tsp ground cinnamon
• 2 tbsp ground flaxseed

---

Instructions

1. Prepare and Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly using a veggie brush to remove any dirt. Place them on a foil-lined baking sheet to catch drippings and bake for 45-60 minutes, until easily pierced with a fork.
2. Cool and Scoop the Potatoes: Remove the potatoes from the oven and let them cool until safe to handle. Peel off the skin carefully and place the flesh into a large mixing bowl. Discard or reserve the skins for another use.
3. Mix and Fluff the Potatoes: Add almond butter, almond milk, vanilla extract, maple syrup, ground cinnamon, and ground flaxseed to the bowl with the sweet potato flesh. Using an electric mixer, beat the mixture until fluffy and well combined. If preparing in advance, gently warm the mixture on low heat on the stovetop before serving.
4. Serve with Toppings: Spoon the fluffy sweet potato mixture into bowls and garnish with toppings like fresh fruit (bananas, berries), banana bread granola, and a sprinkle of cinnamon for enhanced flavor and presentation. Enjoy immediately.

Notes

• Do not overcook the sweet potatoes to avoid a watery texture; aim for just fork-tender.
• Add almond milk gradually to control consistency and prevent the mixture from becoming too runny.
• Let the mixture sit for 5 minutes to allow flaxseed to thicken and flavors to meld.
• Use canned sweet potato puree (100% sweet potato) as a time-saving alternative.
• Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
• Thaw frozen portions overnight and reheat gently in the microwave, stirring frequently.
• Customize with nut butters, non-dairy milks, and sweeteners to suit dietary needs and taste preferences.

• Prep Time: 10-15 minutes
• Cook Time: 45-60 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: sweet potato breakfast bowl, baked sweet potatoes, vegan breakfast, healthy breakfast, maple syrup, almond butter, plant-based breakfast