why make this recipe

Sweet Potato Breakfast Bowls are a fantastic way to start your day. They are packed with nutrients, fiber, and flavor. Using sweet potatoes as the base makes this dish naturally sweet, while the added toppings give you a nice crunch and more taste. It’s a filling meal that can keep you energized throughout the morning. Plus, it’s easy to make and can be customized to suit your preferences.

how to make Sweet Potato Breakfast Bowls

Ingredients:

2 medium sweet potatoes
1 cup cooked quinoa or oats
1/2 cup almond milk (or milk of choice)
1 banana, sliced
1/4 cup walnuts or pecans, chopped
1 tablespoon maple syrup (optional)
1 teaspoon cinnamon
Salt to taste

Directions:

Preheat the oven to 400°F (200°C).
Wash and pierce the sweet potatoes with a fork. Bake them in the preheated oven for about 45-60 minutes, or until tender.
Once cooked, let them cool slightly, then peel and mash in a bowl.
In another bowl, combine cooked quinoa or oats with almond milk, cinnamon, and a pinch of salt. Stir until smooth.
Add the mashed sweet potatoes to the mixture and stir well.
Serve in bowls, topped with sliced banana, chopped nuts, and a drizzle of maple syrup if desired. Enjoy your breakfast!

how to serve Sweet Potato Breakfast Bowls

You can serve Sweet Potato Breakfast Bowls warm or at room temperature. Top them with your favorite ingredients like fresh fruits, nuts, or a drizzle of maple syrup to enhance the flavor. They make a great breakfast or even a snack option throughout the day.

how to store Sweet Potato Breakfast Bowls

To store Sweet Potato Breakfast Bowls, keep any leftovers in an airtight container in the fridge. They will stay fresh for up to 3 days. When you are ready to eat them again, you can reheat them in the microwave until warm.

tips to make Sweet Potato Breakfast Bowls

To save time, you can roast the sweet potatoes in advance and store them in the fridge.
Adjust the sweetness by adding more or less maple syrup based on your taste.
If you like a creamier texture, feel free to add more almond milk to the mixture.

variation

You can customize Sweet Potato Breakfast Bowls by adding different toppings, such as chia seeds, coconut flakes, or different fruits like berries or apples. You can also switch out the nuts for seeds if you prefer a nut-free option.

FAQs

1. Can I use other types of potatoes instead of sweet potatoes?
Yes, you can use regular potatoes, but sweet potatoes add a unique flavor and sweetness to the dish.

2. Is this recipe suitable for vegans?
Yes, this recipe is vegan-friendly as it uses plant-based ingredients.

3. Can I make this recipe ahead of time?
Absolutely! You can prepare the sweet potatoes and the quinoa or oats in advance. Just mix them when you’re ready to serve.

Sweet Potato Breakfast Bowls

Total Time: 75 minutes
Yield: 2 servings 1x
Diet: Vegan

Print Recipe

Description

A nutritious breakfast bowl made with sweet potatoes, quinoa or oats, topped with banana, nuts, and optional maple syrup.

Instructions

Preheat the oven to 400°F (200°C).
Wash and pierce the sweet potatoes with a fork. Bake them in the preheated oven for about 45-60 minutes, or until tender.
Once cooked, let them cool slightly, then peel and mash in a bowl.
In another bowl, combine cooked quinoa or oats with almond milk, cinnamon, and a pinch of salt. Stir until smooth.
Add the mashed sweet potatoes to the mixture and stir well.
Serve in bowls, topped with sliced banana, chopped nuts, and a drizzle of maple syrup if desired. Enjoy your breakfast!

Notes

You can customize your bowls with different toppings and store leftovers in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 10g
Sodium: 150mg
Fat: 14g
Saturated Fat: 1g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg

Keywords: sweet potato, breakfast, vegan, healthy, quinoa, oats