Sweet Potato Breakfast Bowls (Vegan + Grain Free)
A warm, fluffy, naturally sweet breakfast bowl made from roasted sweet potatoes and wholesome plant-based ingredients. Vegan, gluten free, grain free, and free of added sugar.
Ingredients
Bowl Base:
- 2 medium sweet potatoes
- 2/3 cup non-dairy milk (coconut, oat, or almond milk)
- 2 tablespoons ground flax seeds
- 1 tablespoon nut or seed butter of choice (cashew, almond, or sunflower seed butter)
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- Pinch of sea salt
Optional Toppings:
- Coconut yogurt
- Granola
- Pomegranate seeds
- Pumpkin seeds
- Cacao nibs
- Fresh berries
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
- Wash the sweet potatoes but do not peel them. Pierce each potato several times with a fork or knife. Place on the baking sheet. Roast for 45 to 60 minutes, until the skin is tender and a caramel-like liquid appears at the pierced holes. For large sweet potatoes, slice in half lengthwise and roast cut-side down to reduce cooking time.
- Remove sweet potatoes from the oven and let them cool for a few minutes. Scoop the flesh into a large mixing bowl.
- Add the non-dairy milk, ground flax, nut butter, vanilla extract, cinnamon, and sea salt.
- Use a hand mixer on low speed for 30 seconds, then increase to medium and blend for 60 to 90 seconds until light and fluffy. Alternatively, blend all ingredients in a food processor for 2 to 3 minutes until smooth and creamy.
- Divide into two bowls. Add desired toppings and serve warm. Leftovers keep in the fridge for up to 5 days.
Notes
Substitutions: Ground flax can be replaced with ground chia seeds or omitted entirely. Pumpkin or butternut squash puree can substitute for sweet potato - add 1 to 2 tablespoons of maple syrup to compensate for less natural sweetness.
Using canned puree: Substitute 1 1/3 cups (about 330g) of canned sweet potato puree for the roasted potatoes.
Make ahead: The whipped base stores in the fridge for up to 5 days. Reheat in the microwave and add toppings fresh each morning.
Freezing: Freeze in individual portions. Thaw overnight in the fridge, then reheat in the microwave. Add a splash of non-dairy milk to restore texture if needed.
Disclaimer: Nutritional information is not provided. This recipe is intended as general wellness inspiration, not medical or dietary advice.