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