Blueberry Almond Sweet Potato Breakfast Bowls

by Christin Gillespie

These gorgeous Blueberry Almond Sweet Potato Breakfast Bowls are an easy and healthy way to start your day. The sweet potatoes are whipped up and spiced with cinnamon, then topped with fresh blueberries, crunchy granola, cool coconut yogurt, and drizzled with almond butter. Plus, these sweet and nutty breakfast bowls can be eaten hot or cold, so they can be enjoyed anytime of the year!

Two white bowls filled with mashed sweet potatoes, topped with blueberries, coconut yogurt, granola, and almond butter, with a spoon in it, sitting on white marble counter.

These vegan sweet potato breakfast bowls are super tasty, easy to make, and full of nutrients. A warm sweet potato paired with cool, creamy yogurt, fresh blueberries, topped with crunchy vanilla almond granola, and creamy almond butter, is such a delectable combination! What’s better, is that you can meal prep the sweet potatoes at the beginning of a work week to be enjoyed for breakfast, dinner, or dessert throughout the week!

Why you’ll love these sweet potato breakfast bowls

  • This sweet potato breakfast recipe is super easy to make.
  • It can be stored in the fridge for up to 4 – 5 days.
  • You can enjoy this sweet potato breakfast hot or cold, making it the best breakfast when you’re on the go.
  • Also, if you’re short on sweet potatoes, no problem, you can easily swap for butternut squash or pumpkin!

Key Ingredients

These Blueberry Almond Sweet Potato Breakfast Bowls are made with 4 ingredients!

  • Sweet Potato: 1 large or 2 small sweet potatoes. I recommend using orange flesh sweet potatoes for this recipe.
  • FlaxseedsMixed with sweet potato, 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!
  • Cinnamon: Adding a dash of cinnamon truly spices up this sweet potato breakfast recipe.
  • Non-dairy Milk: For the sweet potato. I used unsweetened almond milk, but any non-dairy milk will work.

How to Make this Recipe

In this sweet potato recipe, you can prepare your sweet potatoes on the stove or in the oven. I usually use my stove when making sweet potatoes for breakfast, because it’s easier and faster. What is more is that, boiling may hold most of the sweet potatoes antioxidants and enhance their nutrient power. With that being said, you can certainly bake your sweet potato 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 potato to a large mixing bowl. Add in the flaxseedscinnamon, and non-dairy milk. Then, using an electric mixer, whip everything, starting on the lowest speed, until its nice and fluffy. Alternatively, you can transfer the cooked sweet potato and the remaining ingredients to a high-speed blender/food processor, and blend until thick and smooth, 3-4 minutes.

A clear glass mixing bowl with a diced orange sweet potato, flaxseeds, and non-dairy milk, with a mixer on the side of it. Sitting on a white marble counter.

Transfer sweet potatoes to bowls and garnish with fresh blueberries, coconut yogurt, vanilla almond granola, and a drizzle of creamy almond butter.

Tips for Making this Recipe Perfect

To make the perfect sweet potato breakfast bowls, be sure to follow these simple tips.

  • For this sweet potato breakfast recipe, I suggest using orange flesh sweet potatoes for this recipe, 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.
  • You can top your sweet potato with whatever you want!
White bowl filled with mashed sweet potatoes, topped with blueberries, coconut yogurt, granola, and almond butter, with a spoon in it, sitting on white marble counter.

Sweet Potato Breakfast Toppings

These Vegan Sweet Potato Breakfast Bowls toppings is what makes this breakfast so unique. For these breakfast bowls, I garnished mine with fresh blueberries, coconut yogurt, vanilla almond granola, and a drizzle of creamy almond butter, to maintain the blueberry almond theme. However, if that won’t hit the spot for you, then here are some suggestions to ensure that you are fully satisfied!

However you decorate your breakfast bowls, it will be a tasty breakfast treat. Also, if you do plan to meal prep your sweet potato, simply top your breakfast the morning of!

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 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.
Two white bowls filled with mashed sweet potatoes, topped with blueberries, coconut yogurt, granola, and almond butter, with a spoon in it, sitting on white marble counter.

More Sweet Potato Recipes:

If you tried these Blueberry Almond 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 InstagramPinterest, 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!

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White bowl filled with mashed sweet potatoes, topped with blueberries, coconut yogurt, granola, and almond butter, with a spoon in it, sitting on white marble counter.

Blueberry Almond Sweet Potato Breakfast Bowls

  • Author: Christin Gillespie
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
  • Yield: 2 Bowls 1x
  • Category: Breakfast
  • Method: Stovetop or Oven
  • Cuisine: American
  • Diet: Vegan

Description

These gorgeous Blueberry Almond Sweet Potato Breakfast Bowls are an easy and healthy way to start your day. The sweet potatoes are whipped up and spiced with cinnamon, then topped with fresh blueberries, crunchy granola, cool coconut yogurt, and drizzled with almond butter. Plus, these sweet and nutty breakfast bowls can be eaten hot or cold, so they can be enjoyed anytime of the year!


Ingredients

Scale
  • 1 large or 2 small sweet potatoes, diced
  • 1 tbsp flaxseeds
  • 1/4 tsp cinnamon
  • 2 tbsp non-dairy milk

Optional toppings


Instructions

Sweet potatoes

Boil

  • Wash the sweet potato 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.

Bake

  • 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.

Mixing

  • Transfer the cooked sweet potato to a large mixing bowl. Add the flaxseedscinnamon, and non-dairy milk. Use a hand mixer to combine the ingredients, until it’s nice and fluffy. Alternatively, you can transfer the cooked sweet potato and the remaining ingredients to a blender/food processor, and blend until thick and smooth, 3-4 minutes.

To serve



Notes

  • For this sweet potato breakfast recipe, I suggest using orange flesh sweet potatoes for this recipe, 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.
  • You can top your sweet potato with whatever you want!
  • Nutrition facts do not include toppings.

Nutrition

  • Serving Size: 1 Bowl
  • Calories: 109kcal
  • Sugar: 7g
  • Sodium: 48mg
  • Fat: 2g
  • Carbohydrates: 43g
  • Protein: 3g

Keywords: blueberry almond sweet potato, sweet potato breakfast bowls, sweet potato breakfast, easy sweet potato breakfast

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