Fluffy Sweet Potato Breakfast Bowls Recipe
These Fluffy Sweet Potato Breakfast Bowls are a warm, creamy, and nutrient-packed start to your day. Made with baked sweet potatoes blended with non-dairy milk, ground flax, nut butter, and fragrant spices, this vegan and gluten-free recipe is easy to prepare and customizable with your favorite toppings like pomegranate, pumpkin seeds, or granola.
- Prep Time: 10 minutes
- Cook Time: 45 to 60 minutes
- Total Time: 55 to 70 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
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 recommended)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
Optional Toppings
- Pomegranate
- Pumpkin seeds
- Coconut yogurt
- Cacao nibs
- Granola
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F and line a baking tray with parchment paper or a silicone baking mat. Wash the sweet potatoes thoroughly, leaving the skins on, then pierce them several times with a knife to allow steam to escape during baking.
- Bake Sweet Potatoes: Place the pierced sweet potatoes on the prepared tray and bake for 45 to 60 minutes. You’ll know they’re done when a caramel-like substance starts to ooze out of the pierced holes. For larger potatoes, cut them in half lengthwise and place cut side down to reduce cooking time.
- Scoop and Mix Ingredients: Remove the sweet potatoes from the oven and let them cool slightly. Carefully scoop out the flesh into a large mixing bowl. Add the non-dairy milk, ground flax, nut butter, vanilla extract, cinnamon, and a pinch of salt.
- Blend Until Fluffy: Use a hand mixer starting at the lowest speed to cream the mixture for 60 to 90 seconds until thick and smooth. Alternatively, combine all ingredients in a food processor and blend for 2 to 3 minutes until fluffy.
- Serve and Garnish: Divide the creamy sweet potato mixture into serving bowls. Top with your choice of pomegranate, pumpkin seeds, coconut yogurt, cacao nibs, granola, or any other preferred toppings. Serve warm for a comforting breakfast experience.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Cutting larger sweet potatoes in half lengthwise reduces baking time significantly.
- Ensure the sweet potatoes are well baked so that the texture is soft and the caramelization is achieved for optimal flavor and creaminess.
- Feel free to swap nut butter varieties according to dietary preferences or allergies.
- Serving suggestions include a variety of toppings to add texture and flavor contrast.
- This recipe can easily be adapted to suit vegan and gluten-free diets without modifications.
Keywords: Fluffy sweet potato breakfast bowls, vegan sweet potato recipe, gluten free breakfast, baked sweet potatoes, healthy breakfast bowl
