Sweet Potato Breakfast Bowls
These vegan sweet potato breakfast bowls are an amazing way to start the day!
Why You’ll Love this 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.
- 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 or date paste
- 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, refried beans, salsa, tofu or chickpea scramble, steamed greens, pickled onions, queso sauce….think breakfast burrito bowl!
- for dessert, try this caramel sauce
- 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.
- Squash Protein Pudding Breakfast Bowls
- Stuffed Acorn Squash Breakfast Bowls
- Sweet Potato Breakfast Hash
- Vegan Sweet Potato Breakfast Burritos
- 5-Minute Breakfast Quinoa
For some of my most popular breakfast options, this easy banana oatmeal, baked oatmeal and fluffy pancakes are always a hit!
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Sweet Potato Breakfast Bowls
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 1 1x
- Category: Breakfast
- Cuisine: American
- Diet: Vegan
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!
- 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.
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.
I love sweet potatoes. I can’t believe i never thought of this. Great ideas! I am going to try this right away 🙂
This is a fabulous idea! I bake sweet potatoes in my instant pot. So quick and easy. I often make 6 or 6 at a time. I never thought to do something like this. I work early mornings (5am) and am always looking for something healthy, vegan, quick and delicious. Thanks!
Great idea to make them in the instant pot! You should try this before, I love them! One of my favourite easy and yummy breakfasts.
Kill me. This is the best thing since…sweet potato toast 😉
Can’t wait to give this a try! Do you serve warm? Not sure I’d love cold sweet potato.
If I’m at home I’ll serve it warm but if I’m on on-the-go I just eat it cold. I don’t mind it cold at all 🙂
Thank you for yet another awesome recipe 🙂
Would you make and store these in advance for a quick/to go breakfast? Do you think they would keep in the fridge? Or do you think it’s best to prepare each day rather than in advance?
You can definitely prepare the sweet potatoes in advance and store them in the fridge. They’ll keep really well with dryer toppings like nuts, seeds, dried fruit and even nut butters. I just wouldn’t add fresh fruit as a topping in advance because it doesn’t keep very well, but you could prep the rest and just add the fresh fruit the morning of if you wanted it. I usually just prep baked sweet potato in advance and then add the toppings the night before I plan to eat it to so it’s a bit fresher 🙂 hope that helps!
Oh wow! this looks so filling and healthy!
Looks delicious. I could try it out using butternut squash
I’ve never thought to eat sweet potatoes for breakfast. Such a great (and tasty) idea!
It’s the best! And a nice change from oats and smoothies 🙂
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!