Fluffy Paleo Sweet Potato Breakfast Bowl

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.

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!

It stores really well in the fridge too so it’s perfect for breakfast on the go or meal prep. I personally like to eat it warm, but it can be eaten cold if desired.

While I don’t follow any specific diet, this recipe happens to be both paleo and vegan. It’s also gluten free, dairy free, soy free, and can be made nut free with a few simple swaps.

How to make this recipe

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.

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!

Tips and tricks!

• 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.

• 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.

• I suggest using orange flesh sweet potatoes for this recipe, but white flesh (Japanese) sweet potatoes will also work! This will change the color and flavor a bit, but will still be delicious!

• 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 beeeeest and adds some protein to the recipe.

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

Looking for more recipes? Try these!

• PB & J Overnight Oats
• Lemon Poppy Seed Pancakes
• Sweet Potato Muffins
• Almond Flour Waffles
• Almond Flour Pancakes

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 9 votes

Mashed Sweet Potato Breakfast Bowl

by: claire cary

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.

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Prep: 10 mins

Cook: 45 mins

Total: 55 mins

4

1x2x3x

Ingredients

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

US Customary – Metric

Instructions

• Preheat the oven to 400 degrees Fahrenheit. 
• Wash the potatoes using a veggie brush and add to a baking tray lined with parchment paper, a silicone baking mat, or aluminum 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.

I suggest using orange flesh sweet potatoes for this recipe, but white flesh (Japanese) sweet potatoes will also work! This will change the color and flavor a bit, but will still be delicious!

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.

Instead of baking, you can make the potatoes on the stove. To do so, wash the potatoes and peel off the skin. Add to a large pot in a steamer basket with about an inch of water. Cover and let steam until the potatoes are fork tender. Proceed with the rest of the recipe as usual.

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

Serving: 1bowl / Calories: 224kcal / Carbohydrates: 38g / Protein: 7g / Fat: 11.2g / Fiber: 7.9g / Sugar: 6g

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