Home » Recipes » Breakfast » Sweet Potato Breakfast Bowls
posted: 10/20/20 — updated: 02/11/23 by Deryn Macey Disclosure: This post may contain affiliate links.
Jump to Recipe·4.8 from 5 reviews
These vegan sweet potato breakfast bowls are an amazing way to start the day!
Table of Contents
Why You’ll Love this Recipe
- Dietary Restriction-Friendly: Depending on toppings added, can be vegan, gluten-free, nut-free, soy-free and sugar-free so are easy to customize for all nutritional needs.
- Great for Meal Prep: Perfect for meal-prepped healthy breakfasts ready to enjoy all week.
- Easy to Make: To make them, simple bake a sweet potato, add toppings and enjoy.
- Healthy Snacking & Dessert: makes a yummy, healthy snack or dessert option.
- Sweet or Savory: Customize with sweet or savoury toppings to your preference.
Ingredient Notes
- sweet potato – my favourite option for making these is using small, whole baked sweet potatoes but if you can’t find small ones, any size works!
- toppings – you can go sweet or savoury with anything from coconut yogurt and granola to steamed kale and tofu scramble, we’ll cover toppings in more detail below
Step by Step Method
Step 1. If you don’t have cooked sweet potato on hand, you’ll need to do that first. I like to use small, whole baked sweet potatoes or larger halves.
Follow these instructions for how to bake sweet potato.
Step 2. Add your favourite toppings and either enjoy right away or pack up in containers for meal prep.
Sweet Potato Options
- Chopped and Roasted. Chop and roast sweet potato for a chunkier breakfast bowl. Great for using up leftovers. Roast plain or add spices like cinnamon, ginger, nutmeg and a pinch of sea salt.
- Mashed or Pureed. Bake sweet potatoes whole or in halves, then peel and mash or puree and use that for the base of your bowl. Leave the mashed potato plain or mix with a touch of sweetener and cinnamon.
- High-Protein. Blend cooked, peeled sweet potato with vanilla protein powder for a cookie dough-like base. To try this option, use this recipe for 2-ingredient cookie dough.
- Pumpkin. Mix mashed sweet potato with pumpkin puree. Leave plain or add sweetener, cinnamon, ginger, a bit of vanilla protein or pumpkin pie spice.
- Chocolate. Mix cooked, mashed sweet potato with chocolate protein powder or sweetener and cocoa powder and use that as your base.
Toppings
- nut or seed butter – almond, cashew, peanut, tahini or sunflower seed
- fresh fruit – sliced banana, mashed or whole berries, sliced strawberries, chopped apple
- dried fruit – goji berries, raisins, chopped dates, chopped figs, mulberries
- nuts – almonds, almonds, walnuts, pecans, cashews
- seeds – hemp seeds, chia seeds, sunflower seeds, pepitas
- shredded coconut, coconut bacon or toasted coconut
- drizzle of maple syrup, honey or agave syrup or date paste
- granola or cereal
- crumbled homemade energy bars or balls
- cacao nibs
- coconut yogurt or other yogurt of choice
- chia seed jam
- flavour enhancers (mix with mashed sweet potato) – cinnamon, ginger, pumpkin pie spice, vanilla extract, sea salt
- savory – black beans, refried beans, salsa, tofu or chickpea scramble, steamed greens, pickled onions, queso sauce….think breakfast burrito bowl!
- for dessert, try this caramel sauce
Storing
- Let cool before storing.
- Cooked sweet potato will keep in the fridge for 3-4 days.
- Whole or halved baked sweet potato can be frozen once cooled for up to 6 months. I’d recommend wrapping individually in foil then storing in a freezer safe bag or container.
- If prepping with toppings ready to grab for breakfast or snack, I’d suggest consuming within 3 days.
- Can be enjoyed cold or reheated in the microwave or oven, depending on the toppings you added.
- Squash Protein Pudding Breakfast Bowls
- Stuffed Acorn Squash Breakfast Bowls
- Sweet Potato Breakfast Hash
- Vegan Sweet Potato Breakfast Burritos
- 5-Minute Breakfast Quinoa
For some of my most popular breakfast options, this easy banana oatmeal, baked oatmeal and fluffy pancakes are always a hit!
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Sweet Potato Breakfast Bowls
5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 5 reviews
- Author: Deryn Macey
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 1
- Category: Breakfast
- Cuisine: American
- Diet: Vegan
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Description
Sweet potato breakfast bowls are a wholesome and delicious way to start the day. All you need is baked sweet potato and you’re ready to load it up with your favourite toppings!
Ingredients
- 1/2 cup mashed sweet potato, 1 small whole baked sweet potato or half a large baked sweet potato
Topping Ideas
- peanut butter, almond butter or other nut or seed butter of choice
- almonds, walnuts, pecans or any other nut or seed
- fresh berries or banana
- dried fruit
- granola or cereal
Instructions
- Spread cooked, mashed sweet potato in a bowl or place one small whole baked or half of a medium to large baked sweet potato in a bowl.
- Top with peanut butter, berries, banana, coconut yogurt, cacao nibs, granola or another other toppings of choice.
Notes
This recipe is a guideline for your own sweet potato breakfast bowl creations! For ideas, think of what you’d add to oatmeal and go from there! You can also add savory toppings like black beans, salsa, vegan sour cream or tofu scramble.
The preparation time does not include baking the sweet potato. If you don’t have cooked sweet potato on hand, poke holes with a fork in a small, whole sweet potato or cut a medium-sized sweet potato in half and bake face down on a baking tray at 400 F until easily pierced with a fork. This can take anywhere from 30-45 minutes, depending on size. Follow these instructions on how to bake sweet potatoes for more details.
Nutrition facts are for a small sweet potato (200 g) and do not include toppings. Adjust accordingly.
Let cool before storing. Cooked sweet potato will keep in the fridge for 3-4 days. Whole or halved baked sweet potato can be frozen once cooled for up to 6 months. I’d recommend wrapping individually in foil then storing in a freezer safe bag or container. If prepping with toppings ready to grab for breakfast or snack, I’d suggest consuming within 3 days. Can be enjoyed cold or reheated in the microwave or oven, depending on the toppings you added.
Nutrition
- Serving Size: 200 g sweet potato
- Calories: 142
- Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 3g
Originally published on June 6, 2017.
Breakfast Dessert Gluten-Free No-Bake Oil-Free Recipes Snacks Sugar-Free
posted by Deryn Macey on October 20, 2020
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19 comments on “Sweet Potato Breakfast Bowls”
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Juanita H Hon — June 7, 2021 @ 8:18 am Reply
What a great good option. This will become my break fast safety net. Thanks be for inspiring me.
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Deryn — June 7, 2021 @ 8:20 am Reply
You’re welcome! I’m glad you enjoyed it.
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Andrea — May 22, 2021 @ 8:42 pm Reply
Amazing! This was my 2nd breakfast on the “3 day plant based meal plan”, i was a bit skeptical at first…but i topped with peanut butter, banana, blueberries, and toasted coconut, soo yummy, and i was full until 1pm!
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Tremell — January 16, 2020 @ 7:20 am Reply
Such a wonderful healthy idea. Thank you.
