Your Ultimate Sweet Potato Breakfast Bowl

Why Make This Recipe

Your Ultimate Sweet Potato Breakfast Bowl is not just a meal; it’s a healthy and satisfying start to your day. Sweet potatoes are full of vitamins and minerals, and they bring a natural sweetness to your breakfast. This bowl is also versatile, letting you add different toppings based on your mood. Plus, it’s quick and easy to make!

How to Make Your Ultimate Sweet Potato Breakfast Bowl

Ingredients

• 2 medium sweet potatoes (about 4 cups mashed)
• 1/4-1/2 cup unsweetened vanilla non-dairy milk (I used almond)
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted almond butter
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon (or to taste)
• 2 tablespoons ground flax seeds
• 1 medium sweet potato, roasted or baked until tender
• 1 tablespoon olive oil
• Pinch of salt and black pepper
• 2 large eggs
• 1/4 avocado, sliced
• Handful of fresh spinach or kale
• Optional savory toppings: Everything Bagel seasoning, hot sauce, salsa, chopped chives, crumbled feta or goat cheese

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Wash the potatoes using a veggie brush and place them on a baking sheet with foil.
3. Bake for about 45-60 minutes or until easily pierced with a fork.
4. Let the potatoes cool, then carefully remove the skin and add the flesh to a large mixing bowl.
5. Add all of the remaining ingredients and beat with an electric mixer until nice and fluffy. You can keep it as is or heat it up on the stove if the potatoes were previously refrigerated.
6. Transfer the mixture to bowls and serve with fruit, banana bread granola, and extra cinnamon.
7. If your sweet potato isn’t already cooked, prepare it using your preferred method (roasting, baking, or microwaving). Once cooked, mash or cube it in a bowl.
8. Heat olive oil in a small non-stick skillet over medium heat. Add the spinach or kale and sauté until just wilted.
9. In the same skillet (or a separate one), cook the eggs to your desired doneness (fried, scrambled, or poached).
10. Assemble the bowl: Place the mashed or cubed sweet potato in the bottom of your bowl. Top it with wilted greens, cooked eggs, and sliced avocado.
11. Sprinkle with salt, pepper, and any of your favorite savory toppings.

How to Serve Your Ultimate Sweet Potato Breakfast Bowl

You can serve this bowl warm, topped with your choice of sweet or savory toppings. Fresh fruits, nuts, or seeds can add an extra layer of flavor. Feel free to customize the serving based on your cravings or dietary needs.

How to Store Your Ultimate Sweet Potato Breakfast Bowl

If you have leftovers, store them in an airtight container in the fridge. They should last for about 3-4 days. You can reheat the bowl in the microwave or on the stove when you’re ready to eat again.

Tips to Make Your Ultimate Sweet Potato Breakfast Bowl

• Use different types of greens based on what you have, like kale, spinach, or even arugula.
• Try different toppings like salsa for a kick or yogurt for creaminess.
• Adjust the sweetness with more or less maple syrup to suit your taste.
• You can also prepare the sweet potatoes in advance for quicker morning prep.

Variation

If you’re looking to mix things up, you can add ingredients like cooked quinoa for extra protein or switch out the eggs for a plant-based option like tofu scramble.

FAQs

1. Can I use regular potatoes instead of sweet potatoes?
   • Yes, you can use regular potatoes, but the taste and texture will be different.
2. Is this breakfast bowl vegan?
   • It can be made vegan by substituting the eggs with a plant-based alternative.
3. Can I make this breakfast bowl ahead of time?
   • Yes, you can prep most of the ingredients in advance and store them in the fridge to save time in the morning. Just reheat and assemble when you’re ready to eat!

Sweet Potato Breakfast Bowl

A healthy and satisfying breakfast bowl featuring sweet potatoes, eggs, and leafy greens, customizable with various toppings to suit your mood.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Sweet Potato Base

• 2 medium sweet potatoes (about 4 cups mashed)
• 1/4-1/2 cup unsweetened vanilla non-dairy milk (e.g., almond milk)
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted almond butter
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon (or to taste)
• 2 tablespoons ground flax seeds
• 1 medium sweet potato (roasted or baked until tender)
• 1 tablespoon olive oil
• 1 pinch salt
• 1 pinch black pepper

For Assembly and Toppings

• 2 large eggs (cooked to desired doneness)
• 1/4 avocado sliced
• 1 handful fresh spinach or kale (or other greens of choice)
• Optional savory toppings (Everything Bagel seasoning, hot sauce, salsa, chopped chives, crumbled feta or goat cheese)

Method

 

Preparation

1. Preheat the oven to 400 degrees Fahrenheit.
2. Wash the potatoes and place them on a baking sheet lined with foil.
3. Bake for 45-60 minutes or until easily pierced with a fork.
4. Let the potatoes cool, then remove the skin and combine the flesh in a mixing bowl.
5. Add all remaining ingredients to the mixing bowl and beat with an electric mixer until fluffy.

Cooking

1. If your sweet potato isn’t cooked, prepare it using your preferred method (roasting, baking, or microwaving).
2. Heat olive oil in a skillet over medium heat and sauté the greens until wilted.
3. In the same skillet, cook the eggs to your desired doneness.

Assembly

1. Place the mashed or cubed sweet potato in a bowl, topped with greens, eggs, and slices of avocado.
2. Sprinkle with salt, pepper, and any other desired toppings.

Notes

Customize your bowl with fresh fruits, nuts, or seeds, and feel free to prepare sweet potatoes in advance for quicker morning prep.