Sweet Potato Breakfast Bowl

Why You’ll Love This Recipe

This recipe transforms humble sweet potatoes into a wholesome breakfast that feels indulgent while being incredibly healthy. The natural sweetness of sweet potatoes pairs beautifully with maple syrup and cinnamon, while the toppings add a mix of textures and nutrients. It’s versatile, filling, and a fantastic alternative to traditional oatmeal or smoothie bowls. Plus, it can be prepped ahead of time, making it a convenient breakfast option for busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

Toppings

• 2 cups blueberries
• 4 tbsp pumpkin seeds
• 4 tbsp plain Greek yogurt

Directions

1. Pierce the sweet potatoes with a fork and bake at 400°F for 45–50 minutes until tender, or microwave for 6–8 minutes, flipping halfway. Allow to cool slightly.
2. Scoop the cooked sweet potato flesh into a blender or food processor.
3. Add almond milk, almond butter, maple syrup, vanilla extract, cinnamon, and hemp seeds. Blend until smooth and creamy.
4. Divide the mixture into bowls.
5. Top each bowl with blueberries, pumpkin seeds, and a dollop of Greek yogurt.
6. Serve warm or chilled, depending on preference.

Servings and timing

This recipe makes 2 servings.
Prep time: 10 minutes
Cook time: 45 minutes (or 8 minutes in microwave)
Total time: 20–50 minutes (depending on cooking method)

Variations

• Replace almond milk with oat or coconut milk for a different flavor.
• Swap almond butter for peanut butter, cashew butter, or sunflower seed butter.
• Add sliced bananas, strawberries, or raspberries for more fruit variety.
• Mix in a scoop of protein powder to make it extra filling.
• Sprinkle granola on top for added crunch.

Storage/Reheating

Store the sweet potato base (without toppings) in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold. Add toppings just before serving to keep them fresh. This dish is not ideal for freezing as the texture of the yogurt and fruit will change.

FAQs

Can I use canned sweet potatoes?

Yes, canned sweet potatoes can work in a pinch, but fresh roasted or microwaved sweet potatoes give the best flavor and texture.

Can I make this bowl ahead of time?

Yes, prepare the base in advance and store it in the fridge. Add toppings right before eating.

Is this recipe vegan?

Yes, if you swap the Greek yogurt with a dairy-free alternative.

Can I use regular cow’s milk instead of almond milk?

Yes, any milk works in this recipe.

Can I eat this cold?

Yes, it’s delicious chilled as a refreshing breakfast bowl.

Can I substitute maple syrup?

Yes, honey or agave syrup can be used instead.

What other toppings would work well?

Chia seeds, granola, shredded coconut, or crushed nuts are all great additions.

Can I make this nut-free?

Yes, use sunflower seed butter and a nut-free milk alternative like oat milk.

How do I make it more filling?

Add extra Greek yogurt, protein powder, or a scoop of nut butter on top.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Conclusion

The Sweet Potato Breakfast Bowl is a wholesome, delicious way to fuel your day. With its creamy base, fresh toppings, and balance of nutrients, it’s a satisfying breakfast that feels indulgent yet nourishing. Perfect for meal prep or a leisurely morning, this recipe is versatile, customizable, and sure to become a breakfast favorite.

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