Introduction

This Delicious Sweet Potato Breakfast Bowl is a hearty and nutritious way to start your day. Packed with natural sweetness and rich flavors, it’s perfect for a cozy morning meal that fuels your body and satisfies your taste buds.

The image shows a white speckled bowl filled with a bright orange creamy base layer, topped with a ring of dark brown granola on the left side, fresh plump dark blue blueberries on the right side, and in the center a dollop of smooth white cream drizzled with light brown nut butter and sprinkled with small white seeds. The bowl is set on a white marbled surface, with a shiny golden spoon placed near the bowl’s edge in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes (approximately 4 cups when mashed)
1/4 to 1/2 cup unsweetened vanilla almond milk (or other non-dairy milk)
1 teaspoon vanilla essence
2 tablespoons almond butter, unsalted
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon (adjust to your liking)
2 tablespoons flaxseed powder

Instructions

Step 1: Pierce the sweet potatoes several times with a fork and bake at 400°F (200°C) for about 45 minutes or until tender. Alternatively, you can microwave them for 8-10 minutes until soft.
Step 2: Once cooled slightly, peel the sweet potatoes and mash them in a bowl until smooth.
Step 3: Stir in the almond milk gradually until you reach a creamy consistency that you prefer.
Step 4: Add the vanilla essence, almond butter, maple syrup, ground cinnamon, and flaxseed powder. Mix well to combine all ingredients thoroughly.
Step 5: Taste and adjust sweetness or cinnamon according to your liking. Serve warm topped with your favorite nuts, seeds, or fresh fruit if desired.

Tips & Variations

Use roasted sweet potatoes for a deeper flavor and natural caramel sweetness.
Swap almond butter for peanut or cashew butter depending on your preference.
Add a pinch of nutmeg or ground ginger for extra warmth and spice.
Top your bowl with granola or coconut flakes for added texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of almond milk to loosen the texture if needed.

How to Serve

A white speckled bowl holds a layered dish with a thick base of bright orange puree filling most of the bowl. On one side, there is a cluster of dark blue, plump blueberries. Next to the blueberries, a curved row of crunchy brown granola is placed. At the center on top of the puree is a dollop of smooth white cream, drizzled with light brown nut butter and sprinkled with small white seeds. The bowl sits on a white marbled surface with a golden spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can substitute almond milk with any milk of your choice, including dairy milk. Just adjust the quantity to achieve your desired consistency.

Is this dish suitable for vegans?

Absolutely. This breakfast bowl uses only plant-based ingredients and is vegan-friendly as long as you use maple syrup instead of honey.

Delicious Sweet Potato Breakfast Bowl Recipe

Print Recipe

★★★★★

5 from 117 reviews

A delicious and nutritious Sweet Potato Breakfast Bowl featuring creamy mashed sweet potatoes blended with almond milk, almond butter, maple syrup, cinnamon, and flaxseed powder. This hearty bowl is perfect for a wholesome start to your day, offering natural sweetness, healthy fats, and fiber.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 2 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Main Ingredients

2 medium sweet potatoes (approximately 4 cups when mashed)
1/4 to 1/2 cup unsweetened vanilla almond milk (or other non-dairy milk)
1 teaspoon vanilla essence
2 tablespoons almond butter, unsalted
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon (adjust to your liking)
2 tablespoons flaxseed powder

Instructions

Prepare the sweet potatoes: Rinse the sweet potatoes thoroughly, then pierce them a few times with a fork. Place them on a baking sheet and bake in a preheated oven at 400°F (200°C) for about 45-55 minutes, or until they are tender and easily pierced with a fork. Alternatively, you can microwave them on high for 8-10 minutes, turning halfway through.
Mash the sweet potatoes: Once cooked and slightly cooled, peel the skin off and mash the flesh in a large bowl until smooth.
Add the flavorings and mix-ins: Pour in 1/4 cup of unsweetened vanilla almond milk, almond butter, pure maple syrup, vanilla essence, ground cinnamon, and flaxseed powder. Mix everything well. Add more almond milk as needed to reach a creamy, spoonable consistency.
Adjust to taste and serve: Taste your sweet potato bowl and adjust cinnamon or maple syrup according to preference. Serve warm, optionally topped with fresh fruits, nuts, or seeds for extra texture and nutrition.

Notes

You can substitute almond milk with any other non-dairy milk like oat or soy milk.
Try adding toppings like sliced bananas, pumpkin seeds, or walnuts for added flavor and crunch.
Flaxseed powder adds fiber and omega-3 fatty acids; if unavailable, chia seeds can be used as an alternative.
This recipe is naturally gluten-free, vegan, and dairy-free.
To save time, sweet potatoes can be cooked in advance and refrigerated.

Keywords: sweet potato breakfast bowl, vegan breakfast, healthy breakfast bowl, maple syrup breakfast, cinnamon sweet potato