Sweet Potato Breakfast Bowl
A creamy and nutritious breakfast bowl made with sweet potatoes, topped with fresh fruits and seeds.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large sweet potatoes
- 3 tbsp hemp seeds
- 1/2 cup almond milk
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 cups blueberries
- 4 tbsp pumpkin seeds
- 4 tbsp plain Greek yogurt
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the sweet potatoes under cold water. Prick them with a fork and place them on a baking tray.
- Bake the sweet potatoes for 50 to 60 minutes, until tender to the touch.
- Let the sweet potatoes cool slightly, then remove the skins and scoop the flesh into a large mixing bowl.
- Add in hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon.
- Beat the mixture with an electric mixer until light and fluffy.
- Divide the mixture into serving bowls and top with blueberries, pumpkin seeds, and a dollop of Greek yogurt.
Notes
For a vegan option, use coconut yogurt instead of Greek yogurt. You can also swap almond milk and almond butter for other plant-based options.
Find it online: https://breakfastrecip.com/sweet-potato-breakfast-bowl-2/