Description
A wholesome and delicious Sweet Potato Breakfast Bowl that combines baked sweet potatoes with creamy almond milk, almond butter, and warming spices. Topped with fresh blueberries, crunchy pumpkin seeds, and creamy Greek yogurt, this recipe provides a nutritious and satisfying start to your day.
Ingredients
Scale
Base
- 2 large sweet potatoes
- 3 tbsp hemp seeds
- 1/2 cup almond milk
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Toppings
- 2 cups blueberries
- 4 tbsp pumpkin seeds
- 4 tbsp plain Greek yogurt
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Wash the sweet potatoes thoroughly, prick them multiple times with a fork, and place them on a baking tray. Bake for 50-60 minutes until a fork easily pierces through the potatoes, indicating they are fully cooked.
- Cool and Peel: Allow the baked sweet potatoes to cool enough to handle safely, then peel off the skins completely.
- Mix Ingredients: Place the cooked sweet potato flesh into a bowl. Add hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon. Use an electric mixer to beat the mixture until it reaches a fluffy and creamy texture.
- Assemble Bowls: Divide the fluffy sweet potato mixture evenly into 4 serving bowls.
- Add Toppings: Top each bowl with fresh blueberries, pumpkin seeds, and a dollop of plain Greek yogurt for added texture and flavor.
Notes
- You can substitute almond milk with any other plant-based or dairy milk of your choice.
- Maple syrup can be adjusted or omitted according to your sweetness preference.
- For a vegan option, substitute Greek yogurt with a plant-based yogurt alternative.
- The sweet potatoes should be soft and fully cooked through for the best texture in the bowl.
- This breakfast bowl can be enjoyed warm or chilled, depending on your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 10g
- Sodium: 50mg
- Fat: eight grams
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: forty-five grams
- Fiber: 7g
- Protein: 7g
- Cholesterol: 5mg
