Fluffy Sweet Potato Breakfast Bowls Recipe
Fluffy Sweet Potato Breakfast Bowls are a cozy, nutritious, and naturally sweet morning treat made by baking sweet potatoes until caramelized, then blending them with non-dairy milk, flaxseed, nut butter, and warming spices to create a creamy and satisfying base. Topped with a delightful mix of superfoods like pomegranate, pumpkin seeds, and coconut yogurt, these bowls make a wholesome, gluten-free, and vegan breakfast option that keeps well for days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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 used in this recipe)
- 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 baking mat. Wash the sweet potatoes thoroughly but do not peel them. Pierce each sweet potato a few times using a knife to allow steam to escape during baking.
- Bake Sweet Potatoes: Place the pierced sweet potatoes on the prepared baking tray. Bake in the preheated oven for 45 to 60 minutes, or until you see caramel-like liquid starting to ooze from the pierced holes. For larger sweet potatoes, cut them in half lengthwise and place cut side down on the tray to reduce baking time.
- Scoop and Blend: Remove the baked sweet potatoes from the oven and carefully scoop out the soft 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.
- Cream the Mixture: Using a hand mixer, blend the ingredients on the lowest setting for 60 to 90 seconds until the mixture is fluffy and creamy. Alternatively, place all ingredients in a food processor and blend for 2 to 3 minutes until thick and smooth.
- Assemble and Serve: Divide the creamy sweet potato mixture into serving bowls. Top with your choice of optional toppings such as pomegranate seeds, pumpkin seeds, coconut yogurt, cacao nibs, and granola to add texture and flavor. Serve warm.
- Store Leftovers: Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.
Notes
- You can adjust the amount of non-dairy milk depending on your preferred consistency—add more for a looser bowl, less for thicker creaminess.
- Use any nut or seed butter you prefer, such as almond, peanut, or sunflower seed butter for varying flavors.
- If you don’t have a hand mixer or food processor, a sturdy whisk can be used, but it will require more effort.
- Sweet potatoes of uniform size will bake more evenly; cut larger ones to expedite cooking time.
- Feel free to customize toppings to include your favorite fruits, nuts, or crunchy granola variations.
Keywords: sweet potato breakfast, vegan breakfast bowl, gluten free breakfast, healthy sweet potato recipe, creamy breakfast bowl
