Go Back
–+ servings
Sweet Potato Breakfast Bowl

Cozy Sweet Potato Breakfast Bowl for a Nutritious Start

A delicious Sweet Potato Breakfast Bowl that's gluten-free and packed with vitamins for a nutritious start to your day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 medium Sweet Potatoes Look for smooth-skinned varieties like Beauregard or Jewel.
  • 1 cup Almond Milk Any dairy or plant-based milk can substitute.
  • 2 tablespoons Maple Syrup Honey or agave syrup can be used as alternatives.
  • 2 tablespoons Almond Butter Peanut butter can be used for a different flavor.
  • 1 tablespoon Flaxseed Can be omitted if not available.
Toppings
  • 1 cup Fresh Fruits Bananas, berries, or apples are great options.
  • 1/2 cup Chopped Nuts Pecans or walnuts work well.
  • 1/2 cup Greek Yogurt Adds creaminess and boosts protein.
  • 1 serving Crispy Protein Turkey bacon or sausage can be served on the side.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Electric mixer

Method
 

Preparation Steps
  1. Preheat the Oven to 400°F (204°C) and prepare a baking sheet with aluminum foil.
  2. Wash the sweet potatoes thoroughly, pat dry, and place on the baking sheet.
  3. Bake the sweet potatoes for 45 to 60 minutes until fork-tender.
  4. Allow the baked sweet potatoes to cool for about 10 minutes before peeling.
  5. Mash the sweet potatoes in a bowl and mix in almond milk, maple syrup, almond butter, and flaxseed.
  6. Use an electric mixer to beat the mixture until light and fluffy, about 2-3 minutes.
  7. If chilled, reheat the mixture on low heat for about 5 minutes.
  8. Serve the warm sweet potato mash in bowls and add desired toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 200mgPotassium: 700mgFiber: 8gSugar: 10gVitamin A: 18000IUVitamin C: 30mgCalcium: 200mgIron: 1.5mg

Notes

Store in an airtight container in the fridge for up to 5 days. Can freeze for up to 3 months. Thaw in the fridge and reheat gently.

Tried this recipe?

Let us know how it was!