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 post contains affiliate links, which means I earn a small commission if you buy any products through those links. I only link to products I absolutely love and use myself. Thank you for making Eat With Clarity possible!
This sweet potato breakfast bowl might not be the most conventional breakfast, but if you’re not feeling oatmeal 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.
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!
- 5 minute PB & J overnight oats
- Lemon Poppy Seed Pancakes (gf & vegan)
- The Best 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!
Mashed Sweet Potato Breakfast Bowl
- Preheat the oven to 400 degrees Fahrenheit.
- 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.