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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.
Edit: the photos for this recipe were updated on 10/2019.
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, then sprinkled with some glorious toppings 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 some Easy Vegan Granola is very, very refreshing.
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 to 2 tablespoons of sweetener. I would recommend maple syrup or coconut sugar.
If you’re looking for more vegan breakfast recipes, you’ll also love these Pumpkin Spice Latte Overnight Oats or these Salted Caramel Apple Breakfast Bars!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Oven
- Cuisine: American
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 400F and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes, but do not peel them. Piece the potatoes a few times with a knife, then place on the tray and bake for 45 to 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 milk, flax, nut butter, vanilla, cinnamon, and salt. Use a hand mixer to “cream” the mixture together on for 60 to 90 seconds, starting with the lowest setting. Alternatively, you can place all ingredients into a food processor and blend until thick and smooth, 2 to 3 minutes.
- Divide into serving bowls, top as desired, and serve warm. Leftovers will keep in the fridge for up to 5 days.
Notes
- Substitutions: ground flax can be replaced with ground chia seeds, or omitted.
- Time Hacks: roasted sweet potatoes are the most sweet and tender, but you can also microwave them for a few minutes in a time crunch. If you already have sweet potato puree and would like to use it in this recipe, use 1 1/3 cups for this recipe (~330 g)
Keywords: sweet potato breakfast bowls, sweet potato bowls, vegan sweet potato recipes, grain free breakfasts, sweet potato breakfast ideas, sweet potato smoothie bowl, grain free sweet potato recipes
How did you get yours to stay so orange looking? I followed the recipe to a tee and mine looked tan colored instead of orange.
Maybe it is the type of Sweet Potatoes you are using! I definitely notice a difference in quality in organic vs. non-organic. Also, the color may have dulled some from the Cinnamon!
Although you recommended roasting the sweet potatoes a couple of times, I had steamed potatoes ready to go so I tried the recipe expecting it to be just alright since I didn’t follow your recommendations. That being said, it was surprisingly tasty! Thank you for this recipe!
I’ll caramelize the sweet potatoes next time, but I’m already very impressed by this recipe. I tossed the ingredients into my blender, 10 seconds later it was ready to go. From there, I put some toppings on it and it was amazing. I can’t wait to try the caramelized version!
I absolutely LOVE your recipes!!! It’s so creative and fun. I have been scrolling through a lot of your recipes and CAN NOT GET ENOUGH.
can I go ahead and make the puree for several days and use as needed? sorry if I missed this in the instructions
Yes – it should last for 5-6 days in the fridge!
Just tried it this morining, and I LOVED it! it was so delicious, so easy to make, so flavorful, and finally something different lol Thank You So Much for this recipe Caitlin!!
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This is incredible! I used tahini and chia instead of pb and flax – was still very yummy =) thanks for this awesome recipe!
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Made this bowl for breakfast this morning but with blueberries. Delicious! Ended up baking more sweet potatoes so I could make this for breakfast all week.
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Hi Caitlin! Love your recipes and videos, i’ve been watching for a long time! I’m thinking of switching from overnight oats to these bowls, but I usually meal prep the oats for the whole week since i’m a student. Would you suggest meal prepping these for the week?
Thanks in advance!
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Izzy, yes – they meal prep well! You can just roast and mash a bunch of sweet potatoes at once, then divide the mixture into separate containers 🙂
Honestly… I feel like this might work with carrot. It might turn out like somekind of carrot mash (which I love btw). xo
Yes, that could work as well! though you would have to cook it a bit differently – let me know if you end up trying it out like that x
Can I boil my sweet potatoes? I don’t have an oven
Hi Stefanie, I discussed this in the recipe notes x
Could I do this with regular potatos? White? Where I live sweet potatos are VERY expensive and I but them rarely even though I really like them ?
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Hi Ewa, the recipe will not be sweet with regular potatoes. I would suggest using squash or pumpkin instead!
This tastes amazing with some crushed pecans + a pinch of nutmeg. Thank you for always having solid recipes!
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How many grams of sweet potato do you use?
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Hi Lane, unfortunately I do not measure my recipes by weight. I used 2/3 cup per serving. A quick google search told me that 2/3 cup of roasted sweet potato is approx. 218 g
Eating this as I write; this is a wonderful recipe! I halved the recipe, and with one yam, it only needed to be in the oven for half an hour. Creamy, fluffy texture and naturally sweet taste. Thank you for sharing this!!
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So glad you enjoyed it Rae!
I am Very excited about this! Awesome idea!
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Hey Caitlin! What brand of coconut yogurt do you use? Love your blog 🙂
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Hi Rebecca, I don’t use any in particular! I just look for an unsweetened variety and the best price in the store 🙂
must to do lazy breakfast, thanks for saving my graduating year’s morings!
Petra xx https://pinkyspoonblog.wordpress.com
Beautiful pictures, I love the colors! This recipe seems sooo tasty. I’m not a huge fan of the taste of sweet potato (trying to like it though). After adding the nut butter, vanilla and cinnamon can you still taste a lot of the sweet potato or does it incorporate the other flavors?
It will still taste like sweet potato 🙂 do you like butternut squash or pumpkin? you could use those instead!
What a fabulous idea! I always love plain baked sweet potatoes for breakfast, or really, anytime of the day! Mixing mashed sweet potatoes with sunflower seed butter or peanut butter is a favorite combination of mine. Of course, a lot of cinnamon and chia seeds are added on top!
cinnamon ALWAYS! 😀
I just tried your sweet potato breakfast bowls this morning. Yummy!!!!!
My new favourite breakfast bowl!
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So glad you enjoyed, Laura!