Go Back
–+ servings
Sweet Potato Breakfast Bowl

Delicious Sweet Potato Breakfast Bowl for Energy-Packed Mornings

Start your day with the Sweet Potato Breakfast Bowl, a nutrient-packed meal full of creamy sweet potatoes and vibrant blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 large Sweet Potatoes Main ingredient providing creaminess.
  • 3 tbsp Hemp Seeds Can substitute with flax seeds.
  • 1/2 cup Almond Milk Unsweetened preferred.
  • 2 tbsp Almond Butter Opt for natural varieties.
  • 1 tbsp Maple Syrup Agave syrup or honey as alternatives.
  • 1 tsp Vanilla Extract Pure extract preferred.
  • 1/2 tsp Cinnamon Apple spice can be a substitute.
Toppings
  • 2 cups Blueberries Fresh is best.
  • 4 tbsp Pumpkin Seeds Can replace with sunflower seeds.
  • 4 tbsp Greek Yogurt Use unsweetened or substitute with dairy-free yogurt.

Equipment

  • Oven
  • Baking tray
  • Mixing Bowl
  • Spatula
  • Hand mixer
  • Airtight container

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and wash the sweet potatoes. Bake them for 50-60 minutes.
  2. Let the sweet potatoes cool for 10-15 minutes, then peel the skin off.
  3. Combine the sweet potato flesh with hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon in a large mixing bowl.
  4. Whip the mixture with a hand mixer for about 2-3 minutes until light and airy.
  5. Divide the mixture into four bowls and top each with blueberries, pumpkin seeds, and Greek yogurt.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 150mgPotassium: 850mgFiber: 8gSugar: 12gVitamin A: 18000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Store in an airtight container for up to 3 days. Keep toppings separate. Can freeze the base for up to 3 months.

Tried this recipe?

Let us know how it was!