- 1/2 cup mashed sweet potato, 1 small whole baked sweet potato or half a large baked sweet potato
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