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!
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.
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.
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!
Try these next!
- 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!
Paleo Sweet Potato Breakfast Bowl
by: claire cary
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
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.
Marla says
Is the serving size 1 cup of the sweet potato mix?
Claire Cary says
Yes, about that!
Megan says
Excellent recipe! I used oat milk because that’s what I had, and added banana, blueberries, and toasted pecans on top. Sooooo good! Thanks for sharing.
Joan MH says
I made this using sweet potato left over from Thanksgiving meal preparations. It was excellent! I added chia seeds instead of flax seeds because they were what I had on hand and used plain almond milk. I topped the sweet potato mixture with a dollop of nonfat vanilla Greek yogurt, homemade granola, blueberries, and banana slices. We all loved it! Thanks for sharing this recipe.
Olivia says
Does the nutritional value take into account the toppings shown or is it specific to the sweet potato mixture?
Claire Cary says
Just the sweet potato mixture!
Annie says
What is the white item on the potatoes? Egg? Yogurt? I’m not sure if you mentioned it and I missed it. Thanks.
Claire Cary says
yogurt!
Marla says
Absolutely delicious! Thank you for the idea! I used chia seeds instead of flax seeds and just loved every bite!
Claire Cary says
Thanks so much Marla!
Terry says
I had a few roasted sweet potatoes in my fridge without any idea of what to do with them. Then I stumbled upon this recipe. So glad I did. I used a little date paste for sweetner, added some almond extract but forgot to add the nut butter. It still turned out delicious. Thank you for sharing.
Claire Cary says
Perfect, thanks Terry!
Maddie says
This is so good!! I made it without the maple syrup and subbed peanut butter and it’s amazing. I incorporated plain Greek yogurt into the mixture and topped it with peanut butter, a little bit of Ezekiel crunchy cereal, and fresh berries. Soo good!
Claire Cary says
Delicious! So happy you enjoyed this.
Pamela Wilcox says
I baked my sweet potatoes in the microwave. I added in some raisins and honey glazed pecans. So delicious.
Suz says
This recipe is AMAZING! I can’t believe how wonderful this taste. I am genuinely sad at how quickly I devoured this because now it’s all gone. Can’t wait to make this recipe again!!
Barbara Elmore says
I have made this a few times now and I love it!
Alyssa says
I made this and subbed peanut butter for almond butter, because I didn’t have any on hand, and it was really excellent. Only thing I’m gonna do differently next time is also add fresh strawberries.
Sarah Hucker says
Wow! This was so delicious, I will most definitely add this to our regular breakfast line up. My 9 month old son loved this as well! I skipped the flaxseeds (I didn’t have any), and reduced the maple syrup to 1tbsp. I topped my bowl with ricotta cheese, strawberries, hemp hearts, and a nut/seed mix (dried cranberries, roasted edamame, pumpkin seeds, and almonds). I can’t wait to try more of your recipes!
Angela says
Can you use pumpkin purée instead?
Claire Cary says
Yes that’ll work! The flavor will of course be different though
Earth says
Can I substitute the unsalted almond butter with a different type of butter?
Claire Cary says
Any kind of nut or seed butter will work!
ShoeMama says
So Good! I didn’t add any sweetener because the baked potatoes were sweet enough for me. This was my first time trying the Good brand Cottage Cheese and it was so much better than what I normally buy. This recipe is a winner!
Hellen says
I only have peanut butter can i add that instead !?
Claire Cary says
Yes that’ll work! It’ll obviously change the flavor, but I think it will be good!
Latifa says
This was absolutely delicious
Brittany says
Have you ever tried freezing it? It would be awesome to be able to make ahead!
Claire Cary says
I haven’t but I think it would be ok! I’d just freeze it without any of the toppings, then let it defrost and reheat on the stove. let me know if you try, would love to know how it turns out!
Brittany says
I’ve done it a couple times now & it works great! So far I haven’t left it frozen for more than a month but it’s super convenient to make a big batch, freeze a couple servings, thaw in the fridge overnight & then heat!
Claire Cary says
Oh perfect! That’s good to know!
Morgan says
This looks delicious and I can’t wait to try it. I’m currently on a sugar restriction so I am wondering how important the syrup is? I’m struggling to find good sugar free breakfast options other than eggs. – either way I will be trying it as written once my restriction is lifted.
Claire Cary says
You can do without it! It won’t be as sweet, but if you’re baking the sweet potatoes anyway they’ll have a lot of natural sweetness. There are also some good keto maple syrup options out there, I like the brand Choc zero!
Brian Groves says
I just tried this recipe this morning and I gotta tell you, hat, as a sweet potato lover, I loved ii!! As my blood sugars are high I am looking for food that will not only satisfy my cravings, but be healthy as well and this definitely be on my rotation! Thank you!!
Claire Cary says
Perfect! So happy you enjoyed it!
Li says
What is the white stuff in the photo?
Claire Cary says
Yogurt!
Cheryl says
What did you drizzle over the top?
Claire Cary says
That’s just almond butter!
M says
Do you think this recipe could work with canned sweet potatoes as well? Or do they need to be roasted? Thanks!
Claire Cary says
I think that’ll be ok! It might not be as fluffy or sweet, so you might want a touch more sweetener and to beat it for longer, but It’ll still be good! Let me know how it turns out 🙂
darlene says
Will this recipe help with weight loss? Thank you
Rachel says
Amazing combination of deliciousness
Claire Cary says
Thanks Rachel! Glad you like it 🙂