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.
- 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 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.
How long you need to cook your sweet potatoes will depend on how big they are. 45-60 minutes is standard, but they’re done when a fork easily slides through the center.
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!
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.
Instead of baking, you can make the potatoes on the stove. To do so, wash the potatoes and peel off the skin. Add to a large pot in a steamer basket with about an inch of water. Cover and let steam until the potatoes are fork tender. Proceed with the rest of the recipe as usual.
To make this recipe nut free, use soy milk and sub the almond butter for sunflower seed butter.
- Serving Size: 1 bowl
- Calories: 224
- Sugar: 6g
- Fat: 11.2g
- Carbohydrates: 38g
- Fiber: 7.9g
- Protein: 7g
Keywords: sweet potato breakfast bowl, sweet potato breakfast recipe, sweet potato breakfast