Sweet Potato Breakfast Bowls
These vegan sweet potato breakfast bowls are an amazing way to start the day! To make them, simple bake a sweet potato, add your toppings and enjoy.
- depending on toppings added, can be vegan, gluten-free, nut-free, soy-free and sugar-free
- perfect for meal-prepped healthy breakfasts ready to enjoy
- makes a yummy, healthy snack
- customize with sweet or savoury toppings to your preference
- 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 Method
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.
- 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
- granola or cereal
- 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, salsa, tofu or chickpea scramble, steamed greens, pickled onions, queso sauce….think breakfast burrito bowl!
- 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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- 1/2 cup mashed sweet potato, 1 small whole baked sweet potato or half a large baked sweet potato
- 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
- 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.
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.
- Serving Size: 200 g sweet potato
- Calories: 142
- Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 3g
Keywords: sweet potato breakfast bowl, sweet potato breakfast recipe
Originally published on June 6, 2017. Updated with new photos and text on October 20, 2020.