Sweet potato breakfast bowls are the perfect substitute for oatmeal for a cozy breakfast that’s also perfect for meal prep! This is a plant based and paleo breakfast you’re going to love.

Overhead shot of breakfast in white bowls with granola and blueberries.

This sweet potato breakfast bowl is my all time favorite breakfast when I don’t want oatmeal or eggs and it’s too cold for a smoothie! It’s hearty and satisfying but also feels light and fresh. Best of both worlds if you ask me.

What are the benefits of eating sweet potatoes?

Sweet potatoes are one of my favorite skin foods! While there is no preformed vitamin A in plant foods, there is beta carotene, and sweet potatoes are an incredibly rich source. Your body will then convert the beta carotene to vitamin A, and having a healthy fat source can help with this conversion process (source). Sweet potatoes are also a great source of fiber, vitamin C, and may help support blood sugar regulation. This sweet potato breakfast bowl is a totally skin loving meal.

Three baked sweet potatoes on a tray with parchment paper.

Can you eat sweet potatoes on the Whole30 diet?

Yes! While I do not follow any one diet, sweet potatoes are a healthy addition to any diet! They are an incredibly nutritious staple on the Whole 30 diet. Sweet potatoes are a whole, unprocessed food and can be made in a variety of ways, but this breakfast bowl is one of my favorites!

Large glass bowl with mashed sweet potato and an electric mixer.

How to make a sweet potato 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. This first step you can prep in advance and resume the following steps just before you’re ready to eat!

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.
Stove: Wash the potatoes, and peel the skin off using a vegetable peeler. 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. Note: if you choose this method, the sweet potatoes won’t be as sweet and you may want to add some maple syrup or coconut sugar to sweeten.

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. You can either use a potato masher or an electric mixer (preferred). I like using an electric mixer because it makes the sweet potatoes nice and fluffy and helps mix in all of the other ingredients well. Then, top it off with some berries, clustery banana bread granola, and cinnamon!

Two bowls with blueberries, granola, and pomegranate on top

Looking for more breakfast recipes? Try these!

Up close of sweet potato breakfast bowl with a gold spoon on the side.

Lastly, 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!