These sweet potato breakfast bowls are a simple vegan and gluten free breakfast option. A spiced creamy blend of sweet potatoes provides the base for this bowl. Served with granola and fresh blueberries, this bowl is a warm, hearty alternative to oats. It’s also a great way to sneak in a vegetable first thing for breakfast.
Isn’t it funny how we tend to force a food into a box as “only a dinner food”. I feel this sweet potatoes as they are traditionally a dinner food. Although they certainly had their moment with the sweet potato toast craze. Are we still doing that by the way?
Sweet potatoes are easily one of my favorite foods so I think enjoying them for breakfast is a splendid idea! I started whipping up these sweet potato breakfast bowls when I was pregnant with my first child. They come together quickly and easily and leave me feeling nourished and satisfied.
Why you will love sweet potato breakfast bowls:
- Easy to make ahead making them perfect for weekly meal prep
- Filled with fiber and nutrients
- Can easily be made with savory or sweet toppings, whatever you are in the mood for
- They are vegan, gluten free and dairy free
- A fun way to switch up the breakfast rotation
Sweet potato bowl ingredients:
Sweet potatoes- Opt for orange fleshed variety such as the Jewel variety
Milk- To keep this recipe non-dairy use your favorite non-dairy milk. This recipe calls for coconut milk, but almond, oat or soy work well too.
Cinnamon- Cinnamon adds warmth to this bowl and brings major sweet potato casserole vibes to this dish.
Maca- An optional ingredient, maca is a root vegetable that is also classified as an adaptogen. It adds a sweet, yet earthy and nutty flavor to the sweet potato bowl and may help with mood, energy and hormonal balance.
Bowl toppings and variations:
This is the fun part! Now that you have your sweet potato base you can get creative with your toppings. For this post I went with a classic nut butter drizzle with blueberries and granola. As I am writing this post I regret not adding a dollop of coconut yogurt. Next time!
The toppings on this sweet potato breakfast bowl can either lean savory or sweet. Here are some additional topping ideas based on your taste preferences:
Sweet toppings: Sliced banana, honey, non-dairy yogurt, pomegranate arils, hemp seeds, cacao nibs, raspberries, dark chocolate, chopped nuts.
Savory toppings: Avocado, pickled onions, sriracha, sweet chili oil, sautéed greens, pumpkin seeds, cashews or soy chorizo. (Note: I would omit the cinnamon and maca if you make a savory bowl).
How to make sweet potato bowls
Prepare the sweet potatoes
First, roast the sweet potatoes. Preheat the oven to 400 degrees. Rinse and scrub the outer skin of the potatoes with a vegetable brush. Place the potatoes on a baking sheet lined with foil or parchment. Poke the potato 3 to 4 times with a fork. Bake in the oven for 45 minutes or until easily pierced with the tip of a knife. Remove the potatoes from the oven and allow them to cool slightly before removing the skins.
Mix the bowl ingredients
Add the flesh from the sweet potatoes, milk, maca powder and cinnamon to a food processor. Blend until smooth and creamy, adding more milk if necessary.
Choose your toppings
Now it’s time to play with your food. Are you feeling sweet or savory? See the above section to choose your toppings…sort of like a choose your adventure.
How to store sweet potato bowls
Store any leftover sweet potato bowl base in the refrigerator for up to 5 days. Store toppings separately. To make these bowls easy for grab and go, store in small mason jars or individual single serving containers.
Recipe
Easy Sweet Potato Breakfast Bowls
Ingredients
- 2 large sweet potatoes
- 1/4 cup unsweetened coconut milk or almond milk
- 1 tsp maca powder
- ½ tsp cinnamon
Optional toppings
- almond butter drizzle
- blueberries
- granola
Instructions
- Preheat the oven to 400 degrees.
- Rinse and scrub the outer skin of the potatoes with a vegetable brush. Place the potatoes on a foil or parchment lined baking sheet. Poke the potato 3 to 4 times with a fork. Bake in the oven for 45 minutes or until easily pierced with the tip of a knife. Remove the potatoes from the oven and allow them to cool slightly before removing the skins.
- Add the flesh from the sweet potatoes, milk, maca powder and cinnamon to a food processor. Blend until smooth and creamy, adding more milk if necessary.
- Divide the sweet potato mixture evenly among bowls and top with desired toppings.