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Sweet Potato Breakfast Bowl

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The Sweet Potato Breakfast Bowl is a creamy, nourishing breakfast made with blended sweet potatoes, almond milk, nut butter, and maple syrup, topped with blueberries, pumpkin seeds, and Greek yogurt for a protein- and fiber-rich start to the day.

Ingredients

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 (topping)

4 tbsp pumpkin seeds (topping)

4 tbsp plain Greek yogurt (topping)

Instructions

  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.

Notes

Use canned sweet potatoes in a pinch, but fresh roasted gives the best flavor.

For vegan, swap Greek yogurt with dairy-free yogurt.

Try different nut or seed butters for variety.

Add granola or chia seeds for crunch.

Store the base up to 3 days and add toppings before serving.

Nutrition

Find it online: https://familydinnercooking.com/sweet-potato-breakfast-bowl/