Description

This Fluffy Sweet Potato Breakfast Bowl recipe offers a creamy, naturally sweet start to your day using baked sweet potatoes blended with non-dairy milk, ground flax, nut butter, and warm spices. Topped with nutritious extras like pomegranate seeds and pumpkin seeds, it’s a wholesome, vegan-friendly breakfast bowl that’s both satisfying and easy to prepare.

Ingredients

Scale

Main Ingredients

2 medium sweet potatoes
2/3 cup non-dairy milk
2 tablespoons ground flaxseed
1 tablespoon nut or seed butter (cashew butter recommended)
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Pinch of salt

Optional Toppings

Pomegranate seeds
Pumpkin seeds
Coconut yogurt
Cacao nibs
Granola

Instructions

Preheat and bake 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 but leave the skins on. Pierce the sweet potatoes a few times with a knife to allow steam to escape. Place them on the prepared tray and bake for 45 to 60 minutes until caramelized juices start to ooze from the pierced holes. For large sweet potatoes, cut in half lengthwise and place cut side down to reduce baking time.
Scoop and blend mixture: Remove the baked sweet potatoes from the oven and allow them to cool slightly until safe to handle. 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. Use a hand mixer starting on the lowest speed to blend the mixture for 60 to 90 seconds until light and fluffy. Alternatively, blend all ingredients in a food processor for 2 to 3 minutes until smooth and creamy.
Assemble and serve: Divide the creamy sweet potato mixture into individual serving bowls. Top with your choice of optional toppings such as pomegranate seeds, pumpkin seeds, coconut yogurt, cacao nibs, or granola to add texture and flavor. Serve warm and enjoy a nourishing breakfast. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Choose sweet potatoes of similar size for even baking.
Do not peel sweet potatoes before baking; the skin helps retain moisture and nutrients.
Adjust the amount of non-dairy milk to achieve your desired consistency.
Ground flaxseed adds healthy omega-3s and helps thicken the mixture.
Optional toppings boost flavor and add nutrition and texture.
Leftovers can be gently reheated before serving.
This recipe is vegan, gluten-free, and suitable for those avoiding dairy and eggs.

Prep Time: 10 minutes
Cook Time: 45 to 60 minutes
Category: Breakfast
Method: Baking and blending
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1 cup)
Calories: 230 kcal
Sugar: 7 g
Sodium: 70 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 5 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: sweet potato breakfast bowl, vegan breakfast, healthy breakfast, gluten free breakfast, dairy free, nutritious breakfast, easy breakfast recipe, plant-based breakfast