Fluffy Sweet Potato Breakfast Bowls Recipe
Introduction
Fluffy Sweet Potato Breakfast Bowls are a cozy and nutritious way to start your day. This creamy, naturally sweet dish combines baked sweet potatoes with wholesome ingredients for a comforting and energizing meal. Customize with your favorite toppings to make it truly your own.
Ingredients
- 2 medium sweet potatoes
- 2/3 cup non-dairy milk
- 2 tablespoons ground flax
- 1 tablespoon nut or seed butter of choice (such as cashew)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
- Optional toppings: pomegranate, pumpkin seeds, coconut yogurt, cacao nibs, and/or granola
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes but do not peel them. Pierce the potatoes several times with a knife.
- Step 2: Place the sweet potatoes on the tray and bake for 45 to 60 minutes, or until a caramel-like liquid starts to ooze from the pierced holes. For large sweet potatoes, cut them in half lengthwise and place cut side down to reduce cooking time.
- Step 3: Remove the sweet potatoes from the oven and carefully scoop out the flesh into a large bowl.
- Step 4: Add the non-dairy milk, ground flax, nut or seed butter, vanilla extract, cinnamon, and salt to the bowl. Use a hand mixer on the lowest setting to cream the mixture for 60 to 90 seconds until smooth and fluffy. Alternatively, blend all ingredients in a food processor for 2 to 3 minutes until thick and smooth.
- Step 5: Divide the mixture into serving bowls, add your choice of toppings, and serve warm.
Tips & Variations
- For extra creaminess, use almond or oat milk as your non-dairy milk.
- Swap nut butter for sunflower seed butter to make it nut-free.
- Add a pinch of nutmeg or ginger for a warm spice twist.
- Top with fresh fruit or a drizzle of maple syrup for added sweetness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop, adding a splash of non-dairy milk if needed to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of non-dairy milk?
Yes, regular dairy milk can be used if you are not avoiding dairy. It will give a slightly different flavor but still work well in this recipe.
Can I prepare the sweet potatoes ahead of time?
Absolutely! You can bake the sweet potatoes a day or two in advance and keep them refrigerated. When ready, scoop out the flesh and proceed with the recipe as directed.
PrintFluffy Sweet Potato Breakfast Bowls Recipe
These Fluffy Sweet Potato Breakfast Bowls are a nutritious and delicious way to start your day. Baked sweet potatoes are blended with non-dairy milk, ground flax, nut butter, and warming spices to create a creamy, smoothie-like breakfast. Topped with your choice of pomegranate seeds, pumpkin seeds, coconut yogurt, cacao nibs, and granola, this recipe is naturally gluten-free and vegetarian, offering a wholesome and satisfying morning boost.
- Prep Time: 10 minutes
- Cook Time: 45 to 60 minutes
- Total Time: 55 to 70 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 medium sweet potatoes
- 2/3 cup non-dairy milk (such as almond or oat milk)
- 2 tablespoons ground flaxseed
- 1 tablespoon nut or seed butter (cashew butter recommended)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
Optional Toppings
- Pomegranate seeds
- Pumpkin seeds
- Coconut yogurt
- Cacao nibs
- Granola
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes thoroughly, leaving the skin on. Pierce each sweet potato several times with a knife to allow steam to escape during baking.
- Bake Sweet Potatoes: Place the pierced sweet potatoes on the prepared baking tray. Bake for 45 to 60 minutes, or until the sweet potatoes are soft and a caramel-like syrup oozes out of the pierced holes. For large sweet potatoes, cut them in half lengthwise and place cut side down to reduce cooking time.
- Scoop and Blend: Remove the sweet potatoes from the oven and allow them to cool slightly. Carefully scoop out the flesh into a large mixing bowl. Add the non-dairy milk, ground flaxseed, nut or seed butter, vanilla extract, cinnamon, and a pinch of salt to the potato flesh.
- Cream the Mixture: Using a hand mixer, blend the mixture on the lowest setting for 60 to 90 seconds until creamy and smooth. Alternatively, pulse the ingredients in a food processor for 2 to 3 minutes until thick and well combined.
- Serve and Garnish: Divide the creamy sweet potato mixture evenly into serving bowls. Top with optional toppings such as pomegranate seeds, pumpkin seeds, coconut yogurt, cacao nibs, and/or granola as desired. Serve warm for a comforting breakfast.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.
Notes
- Use non-dairy milk like almond, oat, or soy milk to keep this recipe vegan and dairy-free.
- Cutting larger sweet potatoes in half shortens baking time and ensures even cooking.
- Adjust the sweetness or spice level by adding a touch of maple syrup or extra cinnamon if desired.
- Ground flaxseed not only adds nutrition but also helps thicken the mixture for a creamy texture.
- For added protein, consider adding a scoop of plant-based protein powder during blending.
- Leftovers keep well refrigerated up to 5 days; warm gently before serving to maintain the fluffy texture.
Keywords: sweet potato breakfast bowl, baked sweet potato, vegan breakfast, gluten free breakfast, plant based breakfast, healthy breakfast bowl, dairy free breakfast
