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–+ servings
Sweet Potato Breakfast Bowl

Sweet Potato Breakfast Bowl: Creamy, Nutritious Morning Bliss

Indulge in a creamy Sweet Potato Breakfast Bowl, packed with nutrients and customizable toppings for a delightful start to your day.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 large Sweet Potatoes Opt for large sweet potatoes for optimal flavor and texture.
  • 1 cup Almond Milk Choose unsweetened almond milk; coconut or oat milk are also good alternatives.
  • 2 tablespoons Almond Butter Natural almond butter without added sugars is best.
  • 2 tablespoons Maple Syrup Agave syrup or honey can serve as substitutes.
  • 1 teaspoon Vanilla Extract Use pure extract for best results.
  • 1 teaspoon Cinnamon Can be replaced with apple spice if desired.
For the Toppings
  • 1 cup Blueberries Use fresh blueberries for best results.
  • 1/4 cup Pumpkin Seeds Sunflower seeds or a variety of nuts can be substituted.
  • 1/2 cup Greek Yogurt Use unsweetened low-fat yogurt; cottage cheese or sour cream are alternatives.
  • 2 tablespoons Hemp Seeds Hulled hemp seeds are preferred; can substitute with flax seeds.

Equipment

  • oven
  • mixing bowl
  • Hand Mixer
  • baking tray
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wash the sweet potatoes under cool water. Place on a baking tray lined with parchment paper and bake for 50-60 minutes until tender.
  2. Remove sweet potatoes from the oven and let cool for 10-15 minutes. Prick the skin with a fork and peel off the skin.
  3. In a large mixing bowl, scoop out the sweet potato flesh and add in hemp seeds, almond milk, almond butter, maple syrup, cinnamon, and vanilla extract. Mix well to combine.
  4. Using a hand mixer, whip the mixture on medium speed for 2-3 minutes until light, airy, and fluffy.
  5. Divide the whipped mixture into 4 bowls. Top each with blueberries, pumpkin seeds, and Greek yogurt.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 150mgPotassium: 700mgFiber: 7gSugar: 10gVitamin A: 12000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Customize your Sweet Potato Breakfast Bowl by experimenting with different toppings and flavors to keep it fresh and exciting.

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