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Sweet Potato Breakfast Bowl with Blueberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 57 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 bowls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Sweet Potato Breakfast Bowl is a nutritious and delicious way to start your day. Baked sweet potatoes are mashed and mixed with almond milk, almond butter, maple syrup, vanilla, and cinnamon to create a creamy, fluffy base. Topped with fresh blueberries, pumpkin seeds, and Greek yogurt, this bowl balances natural sweetness with protein and healthy fats, making it a wholesome and satisfying breakfast option.

Ingredients

Scale

Main Ingredients

  • 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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
  2. Bake Sweet Potatoes: Wash the sweet potatoes thoroughly, prick them with a fork to allow steam to escape, and place them on a baking tray. Bake in the oven for 50-60 minutes until they are tender and easily pierced with a fork.
  3. Cool and Peel: Remove the baked sweet potatoes from the oven and let them cool until they are safe to handle. Peel off the skins carefully.
  4. Mash and Mix: Place the cooked sweet potato flesh into a bowl. Add hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon. Using an electric mixer, beat the mixture until it becomes fluffy and smooth.
  5. Assemble Bowls: Divide the mashed sweet potato mixture evenly into 4 bowls. Top each bowl with blueberries, pumpkin seeds, and a spoonful of plain Greek yogurt for added texture and flavor.

Notes

  • You can substitute plain Greek yogurt with a dairy-free yogurt for a vegan option.
  • Adjust the maple syrup to taste for more or less sweetness.
  • Roasting the sweet potatoes until very soft ensures the mash is creamy and fluffy.
  • Add a pinch of salt if desired to enhance the overall flavor.
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 10g
  • Sodium: 45mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 8g
  • Cholesterol: 5mg

Find it online: https://littlespoonbites.com/sweet-potato-breakfast-bowl-with-blueberries-recipe/