Fluffy Sweet Potato Breakfast Bowls Recipe
Delicious and nourishing Fluffy Sweet Potato Breakfast Bowls made with baked sweet potatoes blended with non-dairy milk, ground flax, nut butter, and warm spices. This wholesome bowl is creamy, naturally sweet, and topped with your favorite crunchy and fruity toppings for a perfect healthy start to your day.
- Prep Time: 10 minutes
- Cook Time: 45 to 60 minutes
- Total Time: 55 to 70 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes
- 2/3 cup non-dairy milk
- 2 tablespoons ground flax
- 1 tablespoon nut or seed butter of choice (cashew recommended)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
Optional Toppings
- Pomegranate seeds
- Pumpkin seeds
- Coconut yogurt
- Cacao nibs
- Granola
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes well, but leave the skin on. Pierce each sweet potato a few times with a knife to allow steam to escape while baking.
- Bake Sweet Potatoes: Place the pierced sweet potatoes on the prepared baking tray and bake them for 45 to 60 minutes. You’ll know they are done when a caramel-like liquid starts to seep out of the pierced holes. For larger sweet potatoes, cutting them in half lengthwise and placing them cut side down can reduce the cooking time.
- Scoop and Blend: Remove the sweet potatoes from the oven and let them cool slightly. Carefully scoop out the flesh into a large mixing bowl. Add the non-dairy milk, ground flax, nut butter, vanilla extract, cinnamon, and a pinch of salt.
- Cream the Mixture: Use a hand mixer starting on the lowest speed and blend for 60 to 90 seconds until the mixture becomes creamy and fluffy. Alternatively, transfer all ingredients to a food processor and blend for 2 to 3 minutes until thick and smooth.
- Assemble and Serve: Divide the fluffy sweet potato mixture into serving bowls. Top with your choice of pomegranate seeds, pumpkin seeds, coconut yogurt, cacao nibs, or granola. Serve the bowls warm for a comforting breakfast.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- You can cut larger sweet potatoes in half lengthwise to reduce baking time.
- Use your favorite nut or seed butter for different flavor profiles.
- Non-dairy milk like almond, oat, or soy milk works best for creaminess.
- The mixture can be made with a food processor if you prefer a smoother texture.
- Optional toppings add texture and extra nutrients, but the bowl is delicious on its own too.
- Leftovers keep well up to 5 days refrigerated; reheat gently before serving.
Keywords: sweet potato breakfast, healthy breakfast bowl, vegan breakfast, baked sweet potatoes, morning bowl, gluten free breakfast
