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Sweet Potato Breakfast Bowl Recipe


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

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

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