Fluffy 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
Scale
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
