Paleo Sweet Potato Breakfast Bowl
by: claire cary
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.
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Ingredients
- 2 medium sweet potatoes about 4 cups mashed
- 1/4-1/2 cup unsweetened vanilla non-dairy milk I used almond
- 1 tsp vanilla extract
- 2 tbsp unsalted almond butter
- 2 tbsp maple syrup
- ½ tsp cinnamon or to taste
- 2 tbsp 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
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.
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.
To make this recipe nut free, use soy milk and sub the almond butter for sunflower seed butter.
Serving: 1bowl / Calories: 224kcal / Carbohydrates: 38g / Protein: 7g / Fat: 11.2g / Fiber: 7.9g / Sugar: 6g
