by Caitlin Shoemaker
updated on
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!
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 someEasy 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 theheck 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 wouldstrongly recommend that you roast them for this recipe. Steaming and microwaving your spuds doesnot 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 Oatsor 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
Scale
- 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)
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