Fluffy Sweet Potato Breakfast Bowls: A Nourishing and Delicious Start to Your Day
If you’re looking for a cozy and nourishing way to start your day, these Fluffy Sweet Potato Breakfast Bowls are the perfect solution. Packed with fiber, healthy fats, and warming spices like cinnamon, this dish is both satisfying and delicious. The creamy sweet potatoes combined with nut butter, flax, and vanilla create a naturally sweet and filling breakfast, while the optional toppings add texture and flavor. Whether you’re looking for a healthy vegan breakfast or just something new to try, this recipe will quickly become a favorite!
Ingredients:
- 2 medium sweet potatoes
- 2/3 cup non-dairy milk
- 2 tablespoons ground flax
- 1 tablespoon nut or seed butter of choice (I used cashew)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
Optional Toppings:
- Pomegranate
- Pumpkin seeds
- Coconut yogurt
- Cacao nibs
- Granola
Directions:
- Prepare the Sweet Potatoes:
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat.
- Wash the sweet potatoes thoroughly, leaving the skins on, and pierce them a few times with a knife or fork.
- Place the sweet potatoes on the prepared tray and bake for 45 to 60 minutes, or until they begin to caramelize and ooze slightly. The skins should be soft, and the flesh should be tender when pierced with a fork.
- Create the Sweet Potato Mixture:
- Once the sweet potatoes are cooked, remove them from the oven and allow them to cool slightly. Scoop the flesh into a large bowl, discarding the skins.
- Add the non-dairy milk, ground flax, nut or seed butter, vanilla extract, cinnamon, and a pinch of salt to the sweet potatoes.
- Using a hand mixer, blend the mixture on low speed for 60 to 90 seconds, until it becomes fluffy and smooth. Alternatively, you can use a food processor and blend for 2-3 minutes until creamy.
- Assemble the Bowls:
- Divide the sweet potato mixture into two serving bowls.
- Add your favorite toppings such as pomegranate seeds, pumpkin seeds, coconut yogurt, cacao nibs, or granola for added crunch, flavor, and nutrition.
- Serve and Enjoy:
- Serve the sweet potato breakfast bowls warm for a comforting and filling morning meal. Leftovers can be stored in an airtight container in the fridge for up to 5 days, making this dish great for meal prep!
Tips:
- Nut Butter Options: Feel free to use any nut or seed butter you prefer, such as almond, peanut, or sunflower seed butter. Each one brings its own unique flavor to the dish.
- Sweeten to Taste: If you like your breakfast bowls on the sweeter side, drizzle a bit of maple syrup or honey over the top.
- Meal Prep: These bowls are perfect for prepping ahead. Simply reheat the sweet potato mixture in the microwave or on the stovetop, and add your fresh toppings just before serving.
Quick Facts:
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Total Time: 55-70 minutes
- Servings: 2
- Calories: 290 kcal per serving
These Fluffy Sweet Potato Breakfast Bowls are the perfect combination of creamy, sweet, and nutritious. They’re packed with fiber and plant-based ingredients, making them a wholesome choice for breakfast or even a snack. Customize your bowl with your favorite toppings to add texture and flavor, and enjoy a cozy, healthy start to your day!
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Fluffy Sweet Potato Breakfast Bowls
- Total Time: 55-70 minutes
- Yield: 2 1x
Description
These Fluffy Sweet Potato Breakfast Bowls are the ultimate way to enjoy a hearty, plant-based breakfast. Combining the natural sweetness of roasted sweet potatoes with creamy non-dairy milk, cinnamon, and a nutty flaxseed blend, this dish is rich in flavor and packed with nutrients. Whether topped with pomegranate seeds, pumpkin seeds, or crunchy granola, it’s the perfect way to start your morning with a filling and delicious meal.
Ingredients
2 medium sweet potatoes
2/3 cup non-dairy milk
2 tablespoons ground flax
1 tablespoon nut or seed butter of choice (I used cashew)
2 teaspoons vanilla extract
1 teaspoon cinnamon
Pinch of salt
Optional Toppings: pomegranate, pumpkin seeds, coconut yogurt, cacao nibs, and/or granola
Instructions
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat.
Wash the sweet potatoes (do not peel), and pierce them a few times with a knife. Place on the tray and bake for 45 to 60 minutes, or until the sweet potatoes caramelize and ooze slightly.
Remove from the oven, and scoop the flesh into a large bowl. Add the non-dairy milk, ground flax, nut butter, vanilla extract, cinnamon, and a pinch of salt.
Use a hand mixer to “cream” the mixture together for 60 to 90 seconds, starting on low. Alternatively, use a food processor and blend for 2-3 minutes until smooth.
Divide into serving bowls and top with your favorite optional toppings like pomegranate, pumpkin seeds, coconut yogurt, cacao nibs, or granola.
Serve warm and enjoy. Leftovers can be stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
Nutrition
- Calories: 290