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Fluffy Sweet Potato Breakfast Bowls

A nourishing breakfast bowl made with creamy roasted sweet potatoes, perfect for any time you crave something comforting and delicious.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes Choose firm and unbruised potatoes.
  • 2/3 cup non-dairy milk Almond, oat, or coconut milk work beautifully.
  • 2 tablespoons ground flax Adds extra nutrition.
  • 1 tablespoon nut or seed butter Cashew, almond, or sunflower butter recommended.
  • 2 teaspoons vanilla extract Enhances aroma.
  • 1 teaspoon cinnamon Provides a warming flavor.
  • 1 pinch salt Elevates sweetness.
Optional Toppings
  • Pomegranate seeds For a burst of flavor.
  • Crunchy pumpkin seeds Adds texture.
  • Coconut yogurt For creaminess.
  • Cacao nibs or granola For extra crunch.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat.
  2. Wash the sweet potatoes thoroughly but leave the skin on. Pierce them a few times with a knife and place on the tray.
  3. Bake for 45 to 60 minutes, until soft and caramelized.
  4. Carefully scoop out the flesh into a mixing bowl.
  5. Add non-dairy milk, ground flax, nut butter, vanilla extract, cinnamon, and salt to the bowl.
  6. Blend using a hand mixer or food processor until thick and smooth.
  7. Divide the mixture into serving bowls.
  8. Top with your favorite toppings and serve warm.

Notes

Leftovers can be stored in an airtight container in the fridge for up to five days. Reheat with a splash of non-dairy milk for the best texture.