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Sweet Potato Breakfast Bowl with Blueberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 125 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 bowls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A nutritious and delicious Sweet Potato Breakfast Bowl featuring fluffy mashed sweet potatoes blended with almond milk, almond butter, maple syrup, and spices, topped with fresh blueberries, pumpkin seeds, and creamy Greek yogurt. This wholesome breakfast is perfect for a satisfying start to your day with natural sweetness and added protein.

Ingredients

Scale

Main 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

Instructions

  1. Preheat and prepare sweet potatoes: Preheat the oven to 400°F (200°C). Wash the sweet potatoes thoroughly, prick them with a fork a few times to allow steam to escape, and place them on a baking tray.
  2. Bake sweet potatoes: Bake the sweet potatoes in the oven for 50-60 minutes or until they are tender and can be easily pierced with a fork.
  3. Cool and peel potatoes: Allow the sweet potatoes to cool enough to handle safely, then remove the skin carefully.
  4. Combine ingredients: Place the cooked sweet potatoes in a bowl along with hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon.
  5. Mix until fluffy: Using an electric mixer, beat the mixture until it reaches a fluffy and smooth texture, ensuring all ingredients are thoroughly combined.
  6. Serve and top: Divide the fluffy sweet potato mixture into 4 bowls. Top each serving evenly with fresh blueberries, pumpkin seeds, and a dollop of plain Greek yogurt.

Notes

  • You can substitute pumpkin seeds with walnuts or almonds if preferred.
  • Use dairy-free yogurt to make this recipe vegan and dairy-free.
  • Adjust maple syrup amount to your preferred sweetness level.
  • Ensure sweet potatoes are fully cooked to achieve a creamy texture.
  • This recipe can be prepared ahead of time and refrigerated for a quick breakfast option.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320 kcal
  • Sugar: 12 g
  • Sodium: 60 mg
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 6 g
  • Protein: 8 g
  • Cholesterol: 5 mg

Find it online: https://comfortplates.com/sweet-potato-breakfast-bowl-with-blueberries-recipe/