Delicious Sweet Potato Breakfast Bowl Recipe
This Delicious Sweet Potato Breakfast Bowl is a warm, nutritious, and naturally sweetened morning dish featuring baked sweet potatoes combined with almond milk, almond butter, maple syrup, cinnamon, and flaxseed powder. It’s fluffy, comforting, and perfect for a wholesome start to your day, suitable for a vegetarian and gluten-free diet.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baking, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes (approximately 4 cups when mashed)
- 1/4 to 1/2 cup unsweetened vanilla almond milk (or other non-dairy milk)
- 1 teaspoon vanilla essence
- 2 tablespoons almond butter, unsalted
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon (adjust to your liking)
- 2 tablespoons flaxseed powder
Instructions
- Prepare and Bake the Potatoes: Preheat your oven to 400 degrees Fahrenheit. Wash the sweet potatoes thoroughly using a veggie brush to remove any dirt. Place the cleaned potatoes on a baking sheet lined with foil to catch any drippings. Bake the potatoes for 45 to 60 minutes until they can be pierced easily with a fork.
- Cool and Scoop the Potatoes: Remove the baked potatoes from the oven and allow them to cool until safe to handle. Carefully peel off the skins and place the flesh into a large mixing bowl. Discard or save the skins for another use.
- Mix and Fluff the Potatoes: Add the almond milk, vanilla essence, almond butter, maple syrup, ground cinnamon, and flaxseed powder to the bowl with the mashed sweet potato flesh. Using an electric mixer, beat the mixture until it is fluffy and well combined. If the mixture has been refrigerated, warm it gently over low heat before serving.
- Serve with Toppings: Transfer the creamy sweet potato mixture into serving bowls. Garnish with fresh fruit, banana bread granola, and a sprinkle of extra cinnamon for enhanced flavor and presentation. Enjoy warm.
Notes
- Adjust the amount of almond milk to achieve your desired consistency.
- You can substitute almond milk with any other non-dairy milk or regular milk if not dairy-free.
- Maple syrup provides natural sweetness but can be replaced with honey or agave syrup.
- For extra texture, add chopped nuts or seeds as toppings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or microwave before serving.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 300 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: sweet potato breakfast, healthy breakfast bowl, vegan breakfast, gluten-free breakfast, maple syrup sweet potato, almond butter breakfast
