These Sweet Potato Breakfast Bowls are a healthy and hearty way to enjoy your morning meal! They’re also Vegan, Gluten Free, Sugar Free and Grain Free.
What do you eat when it’s too cold for a smoothie, pancakes sound too complicated, and you’ve had oats for breakfast for way too many days in a row?
Fluffy Sweet Potato Breakfast Bowls, of course!
These sweet little spuds have made their way onto our lunch and dinner plates, so why is it that we don’t enjoy them for breakfast as well? To be honest, I’m not quite sure. Which is why I’m here to change that 😉
These Sweet Potato Bowls are kind of like a smoothie bowl…but warm! Think fluffy, caramel-y whipped Sweet Potatoes infused with Cinnamon and some healthy plant based fats, topped with some glorious crunchies like Pomegranate and Pumpkin Seeds. Are you drooling yet?
Obviously you can top your bowls with whatever you would like, but I was trying to stick with the winter theme here. And I must say, the combination of Pomegranate, Pumpkin Seeds, Cacao Nibs, Coconut Yogurt, and Granola is very delish!
I would be remiss if I forgot to mention that these Sweet Potato Breakfast Bowls kinda taste like a healthy Sweet Potato Casserole. And who the heck wouldn’t want to eat that for breakfast?! Because we are roasting our Sweet Potatoes before we whip them into their fluffy final product, they’re already naturally sweet. I personally thought they were great on their own, and didn’t feel the need to add any extra sugar to them. So not only are they vegan, but they are also gluten free, grain free, and sugar free as well!
To be honest, I don’t know if there are any more “free” labels out there that you’d even want to hit. So I’m going to stop my rambling, and get onto the good stuff (literally).
A Few Final Thoughts:
- There are many ways to cook a Sweet Potato, but I would strongly recommend that you roast them for this recipe. Steaming and microwaving your spuds does not make them as soft, sweet, or caramelized as the oven. You are ultimately your own boss in life, but you have officially been warned! (Please just roast them. You’ll thank me later.)
- These bowls can be enjoyed both warm and chilled, but I must say that I prefer them warm. If you heat them up in the microwave, the Sweet Potatoes won’t lose their moisture!
- Short on Sweet Potatoes? You can easily sub them for Pumpkin or Butternut Squash puree instead! Just keep in mind that squash will be less sweet, so you may need to add in 1-2 tbsp of sweetener. I would recommend Maple Syrup or Coconut Sugar.
Fluffy Sweet Potato Breakfast Bowls
These Sweet Potato Breakfast Bowls are a healthy and hearty way to enjoy your morning meal! They're also Vegan, Gluten Free, Sugar Free and Grain Free.
- 2 Medium Sweet Potatoes
- 2/3 cup Unsweetened Plant Milk
- 2 tbsp Ground Flax
- 1 tbsp Nut Butter of choice (I used Cashew Butter)
- 2 tsp Vanilla Extract
- 1 tsp Cinnamon
- Pinch of Salt
- Optional Toppings: Pomegranate, Pumpkin Seeds, Coconut Yogurt, Cacao Nibs, and/or Granola
Preheat your oven to 400F. Wash your Sweet Potatoes, but do not peel them. Piece the Potatoes a few times with a knife, then place on a lined or greased baking tray and bake for 45-60 minutes, or until a "caramel" starts to ooze out of the pierced holes. (Note: If you have large Sweet Potatoes, I would recommend cutting them in half lengthwise and placing them cut side down on the baking tray to reduce cooking time).
Remove the Sweet Potatoes from the oven, and carefully scoop our their flesh into a large bowl.
Add in the Plant Milk, Ground Flax, Nut Butter, Vanilla, Cinnamon, and a pinch of Salt. "Cream" the mixture together using a handheld electric mixer on the lowest setting, for 60-90 seconds.
Divide equally into two bowls, and top as desired. You can serve this recipe warm or chilled, but I much prefer it warm.
Flax Seed may be substituted for Chia Seeds, or omitted.
To make this recipe Nut Free, substitute the Nut Butter for Sunflower Butter or Tahini.
PLEASE roast your Sweet Potatoes. If you cook them any other way, they will not be as soft or as sweet, and you will most likely have to add some liquid sweetener to the recipe.
If you already have Sweet Potato puree and would like to use it in this recipe, I would recommend 2/3 cup per serving (so 1 1/3 cup for this recipe).
This recipe could also be made in a blender, if you do not have an Electric Mixer.
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