My sweet potato breakfast bowls are about to become your new breakfast obsession. I am not kidding. They are THAT good.
Sweet Potatoes for Breakfast
I never really considered sweet potatoes a breakfast food until I started on my vegan lifestyle. Living both vegan & gluten-free can lead to some major nutritional deficiencies and I had to do a bit of research on what to eat while keeping my health in mind. I quickly found out how nutritious sweet potatoes were and figured why not try some new recipes with them!
According to healthline.com, “Sweet potatoes are a great source of fiber, vitamins, and minerals.” They also can promote good gut health, vision, and even support your immune system according to some studies.
I had incorporated sweet potatoes into a few meals and figured it was time to experiement a bit more.
In comes the sweet potato breakfast bowls.
I don’t know about you, but breakfast is the meal that tends to get a bit bland pretty quickly. Especially on a vegan diet. There are only so many days in a row that I can handle oats for breakfast. I had already put together sweet potatoes for my boys while baby-led weaning and that gave me the idea to try the same sort of concept with a breakfast bowl for myself.
I ended up throwing together some cooked sweet potatoes, almond milk, and almond butter in my food processor and poured the mix into a bowl, topping it similar to a standard smoothie bowl and OMG was it GOOD!
The next morning I put it together with some maple syrup, pumpkin spice, and vanilla which added just enough flavor to make the sweet potato breakfast bowls a new favorite of mine.
The breakfast bowls have also become a favorite of my toddler boys which has of course made our mornings SO much easier! I love when we can all eat without 8am tantrums.
Give these sweet potato breakfast bowls a shot and let me know what you think!
Sweet Potato Breakfast Bowls
- 3 Sweet potatoes, scrubbed
- 1 Cup almond milk
- 2 Tbsp almond butter
- 2 Tsp pumpkin pie spice
- 2 Tsp vanilla extract
- 1/4 Cup maple syrup
- Coconut yogurt
- Preheat the oven to 400 degrees. Roast the sweet potatoes until fork-tender, around 1 hour. Remove from the oven and let them cool down.
- Scoop out the flesh and transfer to a food processor. Add the almond milk, almond butter, pumpkin pie spice, and vanilla extract. Pulse until incorporated.
- Add the maple syrup and pulse for 30 seconds more.
- Divide between 4 bowls and top with bananas, granola, and a dollop of coconut yogurt.