Name: Berry Chocolate Sweet Potato Breakfast Bowls
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Cuisine: American
Ingredients: 1 large or 2 small sweet potatoes, diced; 2 tbsp non-dairy milk; 2 tbsp cacao powder; 1 tbsp flaxseeds; Fresh berries: raspberries and strawberries; Cacao nibs

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Berry Chocolate Sweet Potato Breakfast Bowls are the best way to start your morning. They’re full of nutritious ingredients like, sweet potatoes, cacao powder, flaxseeds, and non-dairy milk, then topped with fresh berries and a sprinkle of cacao nibs. A healthy sweet potato breakfast recipe that is vegan, gluten-free, and full of chocolatey flavor.

Chocolate mashed sweet potato in 2 white bowls with a spoon in it. Topped with red strawberries, red raspberries, and cacao nibs, on a white marble counter.

Ready for a berry delicious sweet potato recipe? I thought so. These Berry Chocolate Sweet Potato Bowls are full of chocolatey flavor. They could be considered to be an indulgent dessert, but they’re healthy enough to be a breakfast recipe. These dessert inspired sweet potato bowls will satisfy your sweet tooth and your chocolate cravings.

A vegan, dairy-free, & gluten-free sweet potato recipe

These Berry Chocolate Sweet Potato Breakfast Bowls are full of healthy, wholesome ingredients. Sweet potatoes are considered to be the top superfood. Full of superfood power, to fuel you through your busy day. Also, these breakfast bowls are naturally vegan, dairy-free, gluten-free, and are a delicious warm breakfast bowl.

Why you’ll love this sweet potato breakfast bowl recipe

These sweet potato breakfast bowls recipe are made with just 7 ingredients, including the toppings.
They can be stored in the fridge for up to 4 – 5 days.
You can enjoy these sweet potato breakfast bowls hot or cold, making it the best breakfast, when you’re on the go.
These sweet potato breakfast bowls recipe is fully of chocolatey flavor.
Also, if you’re short on sweet potatoes, no problem, you can easily swap for butternut squash or pumpkin!

Chocolate mashed sweet potato in 2 white bowls. Topped with red strawberries, red raspberries, and cacao nibs, on a white marble counter.

Key Ingredients

Just 7 ingredients, to make your chocolate sweet potato dreams come true.

Sweet potato: 1 large or 2 small sweet potatoes. I recommend using orange flesh sweet potatoes for this recipe.
Cacao powder: To make the sweet potatoes chocolatey! If you don’t have cacao powder, you can use cocoa powder or even vegan chocolate protein powder.
Flaxseeds: Mixed with sweet potatoes, because they’re nutritious, high in omega-3 fats, rich in dietary fiber, and you can’t even taste them. They are completely optional and can be replaced with chia seeds, or completely omitted, so no problem if you don’t have them…yet!
Non-dairy milk: For the sweet potato. I used unsweetened almond milk, but any non-dairy milk will work.
Raspberries: For topping.
Fresh strawberries: For topping.
Cacao nibs: For a chocolatey and crunchy topping.

How to make this recipe

You can prepare your sweet potatoes on the stove or in the oven. I personally used my stove, because it’s easier and faster. Plus, boiling may hold most of the sweet potatoes antioxidants and enhance their nutrient power. However, you can certainly bake your sweet potatoes in the oven. Also, keep the skin on, because the peel of the sweet potato holds majority of its antioxidant power.

To make on the Stove: Wash the sweet potatoes and chop into 1 inch cubes. Bring a large pot of water to boil and carefully add the diced sweet potatoes. Reduce the heat to medium-high and boil for 12-15 minutes, or until tender when pierced with a fork.

To make in the Oven: Preheat oven to 400ºF and line a baking sheet with parchment paper and/or aluminum foil. Wash the sweet potatoes and place on the baking tray. Bake for 45-60 minutes, or until easily pierced with a fork.

Whichever method you select, you’ll then want to transfer the cooked sweet potatoes to a large mixing bowl. Add in the flaxseeds, cacao powder, and non-dairy milk. Then, using an electric mixer, whip everything up, starting on the lowest speed, until its nice and fluffy. Alternatively, you can transfer the cooked sweet potatoes and the remaining ingredients into a high-speed blender/food processor, and blend until thick and smooth, 3-4 minutes.

Diced orange sweet potatoes, cacao powder, and flaxseeds in a large glass mixing bowl on a white marble counter.

Mixing chocolate sweet potatoes in a large glass bowl, on white marble counter.

Transfer to bowls and top with fresh raspberries, strawberries, and a sprinkle of cacao nibs.

Tips for making this recipe perfect

To make the perfect Berry Chocolate Sweet Potato Breakfast Bowls, be sure to follow these tips.

For this sweet potato breakfast recipe, I suggest using orange flesh sweet potatoes, but any type sweet potato will work.
I left the skin on my sweet potato, because the peel of a sweet potato holds the majority of its antioxidant power. However, you can remove the skin if you prefer that more.
Use an electric mixer, to ensure that you achieve a fluffy texture.

Sweet potato toppings

You can never go wrong with the toppings for these chocolate sweet potato bowls. Feel free to customize, to satisfy your super chocolate breakfast. I personally topped mine with fresh raspberries, strawberries, and cacao nibs, but you can top your chocolatey sweet potato breakfast bowls with whatever you want!

Fresh strawberries, raspberries, blueberries, blackberries, etc.
Cacao nibs
Dark chocolate chips or chopped dark chocolate
Coconut yogurt
Homemade berry jam. Use raspberries, strawberries, blueberries, or blackberries to make your homemade jam.
Sliced banana
Creamy peanut butter, hazelnut butter, almond butter, SunButter, pecan butter, cashew butter, etc.
Your favorite granola. Try my peanut butter granola, almond joy granola, or chocolate coconut granola recipe.
Chopped nuts: unsalted peanuts, hazelnuts, almonds, sunflower seeds, pecans, walnuts, cashews, etc.
Shredded coconut or coconut flakes

No matter what you top your sweet potato breakfast with, it will be a chocolatey treat!

Chocolate mashed sweet potato a white bowl with a spoon in it. Topped with red strawberries, red raspberries, and cacao nibs, on a white marble counter.

Tips & Tricks

Once cooked, these sweet potato bowls will last in the fridge for 4-5 days. For best results, keep in an air tight container and reheat in the microwave or stove.
I recommend using orange flesh sweet potatoes for this recipe, but any type of sweet potato will work. Also, if you’re short on sweet potatoes, no problem, you can easily swap for butternut squash or pumpkin!
You can certainly top or add in your warm breakfast bowls with whatever you like, so it’s totally customizable.

More sweet potato breakfast recipes to try:

If you tried these Berry Chocolate Sweet Potato Breakfast Bowls or any other recipe on the blog let me know how you liked it by leaving a comment & rating below! Be sure to follow along on my Instagram, Pinterest, and subscribe to my email list for more recipes and updates. Also, tag me on Instagram if you make this recipe, so I can see your creation!