Fluffy Sweet Potato Breakfast Bowls

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

4.9 from 19 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.


  • 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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