Sweet potato breakfast bowls are yummy, spiced, filling, yet low calorie. Perfect for breakfast and brunch. Vegetarian, vegan, dairy-free (with adjusted toppings), and gluten-free.
Sweet, delicious, light, and so tasty, your family will love this one!
This breakfast will suit a sweet tooth or anyone who likes the comfort of cinnamon and vanilla, whipped up in a bowl of goodness.
Sweet potato is so versatile, and if you have these cooked ahead of time, this breakfast is quick to make!
Creamy, whipped, and thick, this sweet potato bowl will keep you full until your next meal. No extra snacks are needed!
The sweet blueberries will pop in your mouth alongside the crunch of the nutty pumpkin seeds, giving a great combination of textures for breakfast.
Fibre-rich sweet potato is the base of this breakfast bowl, with its golden flesh is so soft and yummy! You will get a super boost of nutrients that your body will love you for.
So, grab a spoon!
Ingredients You’ll Need
Sweet potatoes – 2 large ones would be great here, full of beta-carotene, an antioxidant that can help boost your health. This is the main ingredient we definitely don’t want to substitute with anything else.
Hemp seeds – Hulled hemp seeds are the ones to use; they are soft and nutty and ready to use. You can easily substitute these with hemp seeds and flax seeds.
Almond milk – Choose an unsweetened one as this bowl is sweet enough! Any other milk works here: coconut, your regular milk, oat milk, etc.
Almond butter – Find one with no added sugars or palm oil – natural is always best. Other kinds of butter I often use are peanut butter and cashew butter.
Maple syrup – This sweetener has such a tasty caramel flavor, but you could use agave syrup. Honey works as well.
Vanilla extract – Yummy, make sure this is the extract and not the essence; you want the full flavor. If you don’t have the extract, you could go for vanilla paste.
Cinnamon – Ground or grind your own fresh cinnamon from the bark. You could also substitute it with apple spice.
Blueberries – These berries are full of flavonoids, extra plant compounds that work as an antioxidant. Choose fresh and juicy! You can also substitute these with any other berries – strawberries, raspberries, blackberries, etc.
Pumpkin seeds – Nutty and full of fiber, these seeds will give you a boost of magnesium too. You could also substitute these with sunflower seeds or even go for a few different types of nuts.
Greek yogurt – Creamy and thick, choose an unsweetened, low-fat one to top your breakfast bowl. You could also use cottage cheese, sour cream, and cream cheese. If you want a vegan version of this recipe, just use coconut yogurt or mashed avocado.
How to Make Sweet Potato Breakfast Bowl
Preheat the oven to 400F and place your washed, sweet potatoes on a baking tray. Place them in the oven to bake for 50-60 minutes.
Check your potatoes, and if they are soft, remove them from the oven
Let them cool down and when cold, prick the crisp skin with a fork and peel it away. It should be really easy and quick to do.
Place all of the sweet potato flesh into a bowl and add the hemp seeds, almond milk, almond butter, maple syrup, cinnamon, and vanilla.
Next, using a hand mixer, like this one, whip the ingredients together to create a light and fluffy mixture full of sweetness and spice.
Divide the mix between 4 bowls.
Divide your toppings between your bowls, adding the blueberries and pumpkin seeds, and don’t forget the creamy Greek yogurt!
Is it OK to Eat Sweet Potato for Breakfast?
Sweet potato for breakfast is so rich, nutritious, and filling! It will keep you satiated through your morning and give you lots of gut health-friendly fiber.
You can cook these the night before too, so this dish only takes a few minutes to prepare your breakfast freshly.
What Mixes Well with Sweet Potato?
Sweet potato is perfect for so many flavors, both sweet and savory.
You can change the flavors of this breakfast too!
How about mixing some delicious peanut butter into your potato instead of the almond butter? Add some chopped peanuts as a topping instead of the pumpkin seeds.
Add some ginger flavor, fresh or ground, to the sweet potato. It’s delicious and goes so well!
Is Sweet Potato Healthier Than Potato?
It can be! Both potatoes are great, but the sweet potato has lots more fiber and other nutrients to keep your body happy.
Sweet potato has more Vitamin C and Vitamin A, for example, and don’t forget the beta-carotene. They have less starch than regular potatoes too, so if you are trying to reduce starchy carbs, it’s a winner.
This filling and delicious sweet potato breakfast bowl has 312 calories of tasty goodness!
Other Breakfast Recipes You Might Like
- Spicy Mushroom Wrap for Breakfast
- Low Calorie Egg Recipes
- 10 Yogurt Bowls for Breakfast
- 10 Healthy Porridge Recipes
- 12 Avocado Toast Ideas
- 7 Healthy Sandwich Recipes
- 10 Healthy Toast Ideas for Breakfast
- Raspberry Smoothie with Ginger
- Chickpea Scramble Breakfast Bowl
- 2 large sweet potatoes
- 3 tbsp hemp seeds
- 1/2 cup almond milk
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 cups blueberries
- 4 tbsp pumpkin seeds
- 4 tbsp plain Greek yogurt
- Preheat the oven to 400F. Wash, prick with a fork and place potatoes on a baking tray.
- Bake the potatoes in the oven for 50-60 minutes until you can easily pierce the potatoes with a fork.
- Once the potatoes cool down, remove the skin.
- Add cooked sweet potatoes to a bowl. Add the rest of the ingredients except for the toppings.
- Beat with an electric mixer. The texture should become fluffy. So just mix all the ingredients until the texture is fluffy.
- Add the mashed potatoes into 4 bowls. Top each with blueberries, pumpkin seeds, and Greek yogurt.
Nutrition Information:Yield: 4 bowls Serving Size: 1 bowl
Amount Per Serving: Calories: 312Total Fat: 9.6gSaturated Fat: 0.9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0.7mgSodium: 92mgCarbohydrates: 50gNet Carbohydrates: 41.6gFiber: 8.4gSugar: 19gProtein: 9.3g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.