Fluffy Sweet Potato Breakfast Bowls Recipe
Fluffy Sweet Potato Breakfast Bowls are a warm, nutritious start to your day, featuring roasted sweet potatoes blended with non-dairy milk, ground flax, and creamy nut butter. Enhanced with vanilla and cinnamon, these bowls offer a naturally sweet and comforting flavor. Customize with toppings like pomegranate seeds, pumpkin seeds, coconut yogurt, cacao nibs, or granola for added texture and bursts of flavor.
- Prep Time: 10 minutes
- Cook Time: 45 to 60 minutes
- Total Time: 55 to 70 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes
- 2/3 cup non-dairy milk
- 2 tablespoons ground flax
- 1 tablespoon nut or seed butter of choice (cashew recommended)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
Optional Toppings
- Pomegranate seeds
- Pumpkin seeds
- Coconut yogurt
- Cacao nibs
- Granola
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes thoroughly, leaving the skin on, and pierce each potato a few times with a knife to allow steam to escape.
- Bake the Sweet Potatoes: Place the sweet potatoes on the prepared tray and bake for 45 to 60 minutes, or until caramelized sweet potato juices start to seep out from the pierced holes. For larger sweet potatoes, halve them lengthwise and place cut side down on the tray to reduce baking time.
- Scoop and Combine Ingredients: Remove the sweet potatoes from the oven and let cool slightly. Carefully scoop out the flesh into a large mixing bowl. Add the non-dairy milk, ground flax, nut or seed butter, vanilla extract, cinnamon, and a pinch of salt.
- Blend to Creamy Consistency: Use a hand mixer on the lowest setting to blend the mixture for 60 to 90 seconds until light and fluffy. Alternatively, transfer everything to a food processor and blend for 2 to 3 minutes until thick and smooth.
- Serve and Garnish: Divide the sweet potato mixture into serving bowls. Top as desired with pomegranate seeds, pumpkin seeds, coconut yogurt, cacao nibs, or granola. Serve warm for a comforting breakfast.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.
Notes
- For faster cooking, cut large sweet potatoes in half lengthwise and bake cut side down.
- Use any nut or seed butter according to your preference (almond, peanut, sunflower seed butter, etc.).
- Non-dairy milk options include almond, oat, soy, or coconut milk.
- Adjust thickness by varying the amount of non-dairy milk added.
- Add sweetener like maple syrup or honey if you prefer a sweeter bowl.
- Toppings add texture and flavor but are entirely optional.
Keywords: sweet potato breakfast, vegan breakfast bowl, healthy breakfast, roasted sweet potato, dairy-free breakfast, fluffy sweet potato bowl
