Fluffy Sweet Potato Breakfast Bowls – Vegan & Grain Free

GFGluten Free

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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!

ingredients for sweet potato breakfast bowl on round white cutting board

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?

hand pouring milk into large bowl of sweet potato piececshand mixer whipping sweet potato breakfast bowls in large glass bowl

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.

sweet potato breakfast bowls next to smaller bowls of topping ideas

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).

two sweet potato breakfast bowls topped with coconut yogurt, pomegranate seeds, and granola

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 🙂

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. #sweetpotato #breakfast #mealprep #grainfree #plantbased #vegan | frommybowl.com


Fluffy Sweet Potato Breakfast Bowls

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4.9 from 20 reviews

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


  • 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


  1. 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).
  2. 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.
  3. Divide into serving bowls, top as desired, and serve warm. Leftovers will keep in the fridge for up to 5 days.


  • 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)

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. This was a hit. I’ve had to make some dietary adjustments recently, and breakfast has been the hardest! Love all the different ways you can go with this one too! Wish I could post how beautifully it turned out in a photo…
    Thanks from me to you

  2. OMG, Yum!!!

    I doubled the recipe and used a can of coconut milk for the liquid and added 3 drops of Orange essential oil and it was wonderful. I threw it in the blender just because that was easier for me and it worked great. Thank you for your recipe!!!

  3. Just made this with a mixed nut butter and macadamia nut milk. I put two tablespoons granola on top. This is great. I’ll be makin again and trying the pomegranate seeds on top. Thank you so much for the recipe!

  4. We are making this a second time this week and we LOVE it! It is great to bake the sweet potatoes ahead of time and then assemble in the morning. Very filling and absolutely delicious! Thank you for the awesome recipe!

  5. I didn’t really feel like eating oatmeal today which is my go-to breakfast, and I had pinned this a while back so I decided to try it out. It was honestly a really really good breakfast, and I will definitely alternate with my oatmeal.

    It lacks protein so I need to pay this dish with another one full of protein, but if I didn’t, I would definitely add granola to it. I topped my bowl with some berries and maple syrup.

    Next time I do it (most likely tomorrow), I’ll substitute peanut butter for tahini, and top it with some toasted sesame seeds or pecans. Maybe you have another suggestion?

    Thank you for sharing this!

    1. So glad you tried it out! We don’t count calories or nutritional info out of personal philosophy. A cursory glance at the amounts for the ingredients look like a typical serving of the breakfast bowl would account for about a third of the recommended daily protein. That being said; we’re big fans of fresh fruit and using whatever you have on hand/what is accessible/what’s in season! Strawberries are cheap and plentiful at the moment!

  6. I haven’t ate it yet but IV made it and put it in fridge. I used pumpkin spice almond butter, almond milk and vanilla essence. Gave the dogs the skin from the sweet potato they loved it!

  7. I LOVE sweet potatoes, but had never thought to use them in a breakfast bowl! I’m officially obsessed. I meal prepped the sweet potato puree, and warmed it up in the microwave and added muesli and pomegranate. Delicious!! Thank you for the ideas!!

  8. HIYA! This look absolutely sweet potato penchant tuborously tantalizing in all its orangey glow (unfortunately nothing rhymes witn orange so the alliterative allusions had to experience an abrupt halt); only because I spend probably a solid 14 minutes routinely in the cereal aisle scanning, scouring, scouring, and swooning over all the innumerable amounts of granola’s- particularly since Elizabethan has brandished her new line of nut-free novelties #Keto klandestine delight #paleo pleasure #grain gluttons also got ransacked, I was wondering which you deemed complementary to your delectable breakfast affairs? Thanks so much for sharing!!!

    1. Wow, that was poetry! Haha. If you have a Whole Foods near you, the brand Engine 2 makes a granola that is oil free with no added sugar.

  9. Thanks for sharing! I love that this is hearty but plant based too! That can be a hard combination to find!

  10. Really looking forward to trying this. Do you think it’s possible to make the night before and then re-heat the next morning?

  11. Hey thanks for this idea! I go grocery shopping every other week and I was on my second week with no breakfast options in sight, until I saw this recipe! It was so yummy and easy to make! And you are right, roasting the potatoes DOES make a difference ????. I topped mine with some nice tart blueberries.

  12. This recipe is absolutely AMAZING! It tastes so decadent and comforting, and I love that it only uses healthy ingredients. You continue to awe me with your work. Thank you so much!

  13. This recipe looks incredible. Can’t wait to make it! Odd question, though—do you remember where you bought those bowls in the photos? They are adorable.

  14. How do you think it will hold up made a day or two before and re-heated in a frying pan or pot (while camping)?


    1. They should be fine! You will need to keep the mixture cold, however. If it thickens up too much for your liking, you can thin it out a bit with some non-dairy milk or water.