Sweet Potato Breakfast Bowls
on Oct 20, 2020, Updated Aug 29, 2024
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These vegan sweet potato breakfast bowls are an amazing way to start the day!
About the Recipe
- Dietary Restriction-Friendly: Depending on toppings added, can be vegan, gluten-free, nut-free, soy-free and sugar-free so are easy to customize for all nutritional needs.
- Great for Meal Prep: Perfect for meal-prepped healthy breakfasts ready to enjoy all week.
- Easy to Make: To make them, simple bake a sweet potato, add toppings and enjoy.
- Healthy Snacking & Dessert: makes a yummy, healthy snack or dessert option.
- Sweet or Savory: Customize with sweet or savoury toppings to your preference.
Ingredients
- sweet potato – my favourite option for making these is using small, whole baked sweet potatoes but if you can’t find small ones, any size works!
- toppings – you can go sweet or savoury with anything from coconut yogurt and granola to steamed kale and tofu scramble, we’ll cover toppings in more detail below
Step-by-Step Instructions
Step 1. If you don’t have cooked sweet potato on hand, you’ll need to do that first. I like to use small, whole baked sweet potatoes or larger halves.
Follow these instructions for how to bake sweet potato.
Step 2. Add your favourite toppings and either enjoy right away or pack up in containers for meal prep.
Sweet Potato Options
- Chopped and Roasted. Chop and roast sweet potato for a chunkier breakfast bowl. Great for using up leftovers. Roast plain or add spices like cinnamon, ginger, nutmeg and a pinch of sea salt.
- Mashed or Pureed. Bake sweet potatoes whole or in halves, then peel and mash or puree and use that for the base of your bowl. Leave the mashed potato plain or mix with a touch of sweetener and cinnamon.
- High-Protein. Blend cooked, peeled sweet potato with vanilla protein powder for a cookie dough-like base. To try this option, use this recipe for 2-ingredient cookie dough.
- Pumpkin. Mix mashed sweet potato with pumpkin puree. Leave plain or add sweetener, cinnamon, ginger, a bit of vanilla protein or pumpkin pie spice.
- Chocolate. Mix cooked, mashed sweet potato with chocolate protein powder or sweetener and cocoa powder and use that as your base.
Toppings
- nut or seed butter – almond, cashew, peanut, tahini or sunflower seed
- fresh fruit – sliced banana, mashed or whole berries, sliced strawberries, chopped apple
- dried fruit – goji berries, raisins, chopped dates, chopped figs, mulberries
- nuts – almonds, almonds, walnuts, pecans, cashews
- seeds – hemp seeds, chia seeds, sunflower seeds, pepitas
- shredded coconut, coconut bacon or toasted coconut
- drizzle of maple syrup, honey or agave syrup or date paste
- peanut butter granola or cereal
- crumbled homemade energy bars or balls
- cacao nibs
- coconut yogurt or other yogurt of choice
- chia seed jam
- flavour enhancers (mix with mashed sweet potato) – cinnamon, ginger, pumpkin pie spice, vanilla extract, sea salt
- savory – black beans, Instant pot refried beans, salsa, tofu or chickpea scramble, steamed greens, pickled onions, queso sauce….think breakfast burrito bowl!
- for dessert, try this vegan caramel sauce
Storing
- Let cool before storing.
- Cooked sweet potato will keep in the fridge for 3-4 days.
- Whole or halved baked sweet potato can be frozen once cooled for up to 6 months. I’d recommend wrapping individually in foil then storing in a freezer safe bag or container.
- If prepping with toppings ready to grab for breakfast or snack, I’d suggest consuming within 3 days.
- Can be enjoyed cold or reheated in the microwave or oven, depending on the toppings you added.
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Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Sweet Potato Breakfast Bowls
Sweet potato breakfast bowls are a wholesome and delicious way to start the day. All you need is baked sweet potato and you’re ready to load it up with your favourite toppings!
Ingredients
- 1/2 cup mashed sweet potato, 1 small whole baked sweet potato or half a large baked sweet potato
Topping Ideas
- peanut butter, almond butter or other nut or seed butter of choice
- almonds, walnuts, pecans or any other nut or seed
- fresh berries or banana
- dried fruit
- granola or cereal
Instructions
- Spread cooked, mashed sweet potato in a bowl or place one small whole baked or half of a medium to large baked sweet potato in a bowl.
- Top with peanut butter, berries, banana, coconut yogurt, cacao nibs, granola or another other toppings of choice.
Notes
This recipe is a guideline for your own sweet potato breakfast bowl creations! For ideas, think of what you’d add to oatmeal and go from there! You can also add savory toppings like black beans, salsa, vegan sour cream or tofu scramble.
The preparation time does not include baking the sweet potato. If you don’t have cooked sweet potato on hand, poke holes with a fork in a small, whole sweet potato or cut a medium-sized sweet potato in half and bake face down on a baking tray at 400 F until easily pierced with a fork. This can take anywhere from 30-45 minutes, depending on size. Follow these instructions on how to bake sweet potatoes for more details.
Nutrition facts are for a small sweet potato (200 g) and do not include toppings. Adjust accordingly.
Let cool before storing. Cooked sweet potato will keep in the fridge for 3-4 days. Whole or halved baked sweet potato can be frozen once cooled for up to 6 months. I’d recommend wrapping individually in foil then storing in a freezer safe bag or container. If prepping with toppings ready to grab for breakfast or snack, I’d suggest consuming within 3 days. Can be enjoyed cold or reheated in the microwave or oven, depending on the toppings you added.
Nutrition
Serving: 200g sweet potato, Calories: 142kcal, Carbohydrates: 40g, Protein: 3g, Fiber: 6g
Like this recipe? Rate and comment below!
Originally published on June 6, 2017.
What a great good option. This will become my break fast safety net. Thanks be for inspiring me.
You’re welcome! I’m glad you enjoyed it.
Amazing! This was my 2nd breakfast on the “3 day plant based meal plan”, i was a bit skeptical at first…but i topped with peanut butter, banana, blueberries, and toasted coconut, soo yummy, and i was full until 1pm!
Such a wonderful healthy idea. Thank you.
My fave!!!????
Kill me. This is the best thing since…sweet potato toast 😉
Oh wow! this looks so filling and healthy!
Sweet potatoes! This is one of my favorite foods! How long is the prep time by the way? Also, this is a good foundation for more complex recipes, so I might try to expand it, just like you suggested.
Well if you bake the sweet potatoes in advance, the prep time is about 30 seconds! But baking the sweet potatoes can take 20-40 minutes or so depending on the size. Enjoy!