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!
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.
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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 teaspoon vanilla extract
- 2 tablespoons unsalted almond butter
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon or to taste
- 2 tablespoons 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.
Notes
Comments
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This was fantastic! It was filling, nutritious and lends itself to easy breakfasts if you prepare the sweet potatoes ahead of time!
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So good and filling. My toddler even loved it. Will add protein powder to the mix next time, thank you!
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Great idea! Thanks, Taylor!
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Absolutely delicious! Even my picky kids gobbled it up (I told them it was like pumpkin pie filling, and they believed me 😬).
I’ll be printing this recipe for consistent future use-
Love it! Thanks, Anita!
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I used this recipe as a guide and absolutely love this! Breakfast sweet potatoes will become my new go-to! I prepped my potato in advance by airfrying it last night. This morning, I warmed it up quickly in the microwave before adding some vegan vanilla yogurt, banana slices, melted peanut butter (an absolute MUST!), and some chia seeds! Next time I’ll add some granola and more fruit. I highly recommend, as this recipe can easily be adjusted to your own liking. 10 out of 10 stars!
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Perfect! So happy you enjoyed this one.
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Is the serving size 1 cup of the sweet potato mix?
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Yes, about that!
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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.
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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.
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Does the nutritional value take into account the toppings shown or is it specific to the sweet potato mixture?
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Just the sweet potato mixture!
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What is the white item on the potatoes? Egg? Yogurt? I’m not sure if you mentioned it and I missed it. Thanks.
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yogurt!
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Absolutely delicious! Thank you for the idea! I used chia seeds instead of flax seeds and just loved every bite!
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Thanks so much Marla!
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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.
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Perfect, thanks Terry!
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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!
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Delicious! So happy you enjoyed this.
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I baked my sweet potatoes in the microwave. I added in some raisins and honey glazed pecans. So delicious.
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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!!
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I have made this a few times now and I love it!
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