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.
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.
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!
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!
Looking for more breakfast recipes? Try these!
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!Print
These sweet potato breakfast bowls are an easy, satisfying, and nutritious breakfast.
- 2 medium sweet potatoes (about 5 inches long by 2 inches wide)
- 1/2 cup vanilla plant milk of choice (almond, soy, oat)
- 1/2 tsp vanilla extract
- 2 tbsp almond butter
- 1/2 tsp cinnamon (or to taste)
- 1 tbsp ground flax seeds
- 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 40 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 combine with an electric mixer until nice and fluffy.
- Transfer to bowls and serve with fruit, banana bread granola, and extra cinnamon.
How long you need to cook your sweet potatoes will depend on how big they are. 40-60 minutes is standard.
Keywords: sweet potato breakfast bowl, paleo breakfast, sweet potato recipe, mashed sweet potato