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–+ servings

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 Nutrition 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.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 8gFat: 10gSaturated Fat: 2gSodium: 200mgFiber: 8gSugar: 5g

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.

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