Description
This fluffy sweet potato breakfast bowl combines roasted sweet potatoes with a creamy, flavorful blend of non-dairy milk, flax, nut butter, vanilla, and cinnamon, creating a nutritious and comforting start to your day. Topped with colorful fruits and crunchy seeds, it’s a versatile and wholesome meal perfect for busy mornings or relaxing weekends.
Ingredients
Units
Scale
Sweet Potatoes
- 2 medium sweet potatoes
Liquid and Flavorings
- 2/3 cup non-dairy milk (such as almond, soy, or oat milk)
- 2 tablespoons ground flaxseed (or ground chia seeds as a substitute)
- 1 tablespoon nut or seed butter (such as cashew, almond, or sunflower seed butter)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
Optional Toppings
- Pomegranate seeds
- Pumpkin seeds
- Coconut yogurt
- Cacao nibs
- Granola
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or a silicone baking mat for easy cleanup.
- Prepare sweet potatoes: Wash the sweet potatoes thoroughly without peeling. Pierce them several times with a fork or knife to allow steam to escape. Place the whole sweet potatoes on the prepared tray. Bake for 45 to 60 minutes, or until the sweet potatoes are tender and caramelized, with caramel oozing from the pierced holes. For smaller or halved sweet potatoes, reduce baking time accordingly.
- Cool and scoop: Remove the baked sweet potatoes from the oven and let them cool slightly. Carefully cut open (if halved) or scoop out the flesh into a large mixing bowl.
- Make the creamy mixture: Add the non-dairy milk, ground flaxseed, nut butter, vanilla extract, cinnamon, and a pinch of salt to the bowl. Use a hand mixer or food processor to blend the mixture until smooth, thick, and fluffy, about 1 to 2 minutes with the hand mixer, or 2 to 3 minutes in a food processor. Adjust consistency with more milk if needed.
- Assemble bowls: Divide the sweet potato mixture evenly into two serving bowls. Top with your favorite optional toppings such as pomegranate seeds, pumpkin seeds, coconut yogurt, cacao nibs, or granola.
- Serve: Enjoy the bowls warm for the best flavor and texture. Leftovers can be stored in an airtight container in the fridge for up to 5 days and reheated if desired.
Notes
- Substitute ground flaxseed with ground chia seeds or omit altogether for a simpler version.
- To save time, you can microwave sweet potatoes for 5-8 minutes on high, or use pre-made sweet potato puree in place of roasting or microwaving.
- If using sweet potato chunks instead of whole sweet potatoes, reduce baking time to around 30 minutes.
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 290
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
