Name: Paleo Sweet Potato Breakfast Bowl
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 medium sweet potatoes (about 4 cups mashed); 1/4-1/2 cup unsweetened vanilla non-dairy milk (I used almond); 1 teaspoon vanilla extract; 2 tablespoons unsalted almond butter (); 2 tablespoons maple syrup; 1/2 teaspoon cinnamon (or to taste); 2 tablespoons ground flax seeds

These fluffy sweet potato breakfast bowls are the perfect paleo and vegan breakfast recipe. They can be eaten hot or cold so it’s the perfect cozy breakfast in the winter or refreshing but hearty recipe for summer.

Fluffy paleo sweet potato breakfast bowl with berries and yogurt.

This sweet potato breakfast bowl might not be the most conventional breakfast, but if you’re not feeling oatmeal, chickpea scramble or eggs and it’s too cold for a smoothie, this is the recipe for you.

It’s hearty and satisfying but also somehow feels light and fresh. Best of both worlds if you ask me!

This recipe is so simple and calls for just a few ingredients you probably already have on hand. Sweet potatoes (that’s a given, right?!), non-dairy milk, nut butter, flax seeds, vanilla, maple syrup and cinnamon!

Sweet potatoes are great for breakfast since they’re high in fiber, vitamins and minerals and these bowls can easily be prepped in advance!

Plus, this recipe is paleo, vegan gluten free, dairy free, soy free and can be made nut free with a few simple swaps.

How to make a breakfast bowl

We can make these breakfast bowls one of two ways. The first way is the oven which is my preferred method and will yield a nicer texture and sweeter flavor.

The second way is on the stove, which is faster, but the potatoes won’t be as sweet or creamy. This first step you can prep in advance and resume the following steps just before you’re ready to eat!

To make in the Oven: Preheat the oven to 400 degrees Fahrenheit. Wash and scrub the potatoes with a veggie brush.

Place the sweet potatoes on a baking tray lined with parchment paper, a silicone baking mat, or aluminum foil and bake for about 45 minutes or until easily pierced with a fork.

You can, if you want, poke a few holes in the potatoes before they go in the oven, but it’s not necessary.

To make on the Stove: Wash the potatoes, and peel the skin off using a vegetable peeler. Chop into 1 inch cubes and add to a large pot in a steamer basket with about an inch of water.

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Cover, and let steam until the potatoes are soft and easily pierced with a fork. This should take abut 25 minutes.

Note: if you choose this method, the sweet potatoes won’t be as sweet and you may want to add some extra maple syrup to sweeten the final bowl.

Whichever method you choose, you’ll then want to add the cooked and peeled sweet potato to a large mixing bowl with all of the remaining ingredients.

Then whip everything up using an electric mixer until all of the ingredients are well incorporated and it looks nice and flufy.

Finally, top it off with some berries, clustery banana bread granola, grain free granola or almond butter granola, coconut yogurt and extra cinnamon!

How to store

Once prepared, these sweet potato breakfast bowls will store in the fridge for 5 days. Keep them in an air tight container for best results and reheat on the stove or in the microwave.

overhead shot of sweet potato breakfast bowl with granola and berries.

Frequently asked questions

Should I bake or steam the potatoes? Baking the potatoes will make them sweeter than steaming. If you do decide to steam them, I’d suggest adding a touch more maple syrup to the mixture before you beat with the electric mixer.

What should I serve them with? You can top these bowls with virtually anything (ok, maybe not anything), but one of my favorites is coconut yogurt. The Kite Hill Greek Style vanilla yogurt is the best and adds some protein to the recipe.

Can I make it nut free? Yes! To make this recipe nut free, use soy milk and sub the almond butter for sunflower seed butter.

How can I add more protein? I will sometimes add a scoop of vanilla protein powder, extra nut butter or flax seeds for more protein right into the sweet potato mix.

You can also top it off with greek yogurt or some hemp seeds for a nutrient boost!

Final recipe with yogurt, granola, almond butter and blueberries.

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If you make this recipe, be sure to leave a comment below and let me know how it turned out. As always, tag me on instagram if you make this recipe so I can see your creation!

5 from 28 votes

Paleo Sweet Potato Breakfast Bowl

by: claire cary

/ /

Prep: 10

Cook: 45

Total: 55

Ingredients

▢ 2 medium sweet potatoes about 4 cups mashed
▢ 1/4-1/2 cup unsweetened vanilla non-dairy milk I used almond
▢ 1 teaspoon vanilla extract
▢ 2 tablespoons unsalted almond butter
▢ 2 tablespoons maple syrup
▢ ½ teaspoon cinnamon or to taste
▢ 2 tablespoons ground flax seeds

US Customary – Metric

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Wash the potatoes using a veggie brush and place on a baking sheet with foil.
Bake for about 45-60 minutes or until easily pierced with a fork.*
Let the potatoes cool, then carefully remove the skin and add the flesh to a large mixing bowl.
Add all of the remaining ingredients and beat with an
electric mixer until nice and fluffy. Keep as is or heat up on the stove if the potatoes were previously refrigerated.
Transfer to bowls and serve with fruit, banana bread granola, and extra cinnamon.

Notes

How long you need to cook your sweet potatoes will depend on how big they are. 45-60 minutes is standard, but they’re done when a fork easily slides through the center.

Once prepared, these breakfast bowl will store in the fridge for 5 days. Keep them in an air tight container for best results and reheat on the stove or in the microwave.

To make this recipe nut free, use soy milk and sub the almond butter for sunflower seed butter.