Description

This Sweet Potato Breakfast Bowl is a nutritious and delicious way to start your day, featuring baked sweet potatoes blended to a fluffy consistency with almond milk, almond butter, maple syrup, vanilla, and cinnamon. Topped with fresh blueberries, pumpkin seeds, and creamy Greek yogurt, it offers a balanced combination of flavors and textures while providing a wholesome energy boost.

Ingredients

Scale

Base Ingredients

2 large sweet potatoes
3 tbsp hemp seeds
1/2 cup almond milk
2 tbsp almond butter
1 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon

Toppings

2 cups blueberries
4 tbsp pumpkin seeds
4 tbsp plain Greek yogurt

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Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the sweet potatoes.
Bake Sweet Potatoes: Wash the sweet potatoes and prick them with a fork. Place them on a baking tray and bake for 50-60 minutes until tender and easily pierced with a fork.
Cool and Peel: Allow the baked sweet potatoes to cool until safe to handle. Then, remove the skins carefully.
Mix Ingredients: Place the peeled sweet potatoes into a bowl and add hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon. Use an electric mixer to beat the mixture until fluffy and smooth.
Assemble Bowls: Divide the mashed sweet potato mixture evenly into 4 bowls. Top each bowl with fresh blueberries, pumpkin seeds, and a dollop of plain Greek yogurt to finish.

Notes

You can substitute almond milk with any plant-based milk or dairy milk as preferred.
Maple syrup can be adjusted for sweetness, or replaced with honey for a different flavor profile.
For a vegan alternative, use a plant-based yogurt instead of Greek yogurt.
Make sure the sweet potatoes are fully cooked to achieve the best texture when mashing.
This breakfast bowl is high in fiber and protein, making it a great option for a filling morning meal.

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 9 g
Sodium: 50 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 7 g
Protein: 8 g
Cholesterol: 5 mg