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Tired of the same old breakfast? Try these Blueberry Banana Sweet Potato Breakfast Bowls! Fluffy sweet potatoes garnished with protein-rich seed butter & fiber-rich fruit make a gut-healthy breakfast that will keep you feeling full throughout your morning. Plus, these sweet potato breakfast bowls are vegan, gluten-free, & can be enjoyed hot or cold, so they’re perfect for meal prep!

Two white bowls filled with mashed sweet potatoes, topped with blueberries, sliced banana, coconut yogurt, sunflower seed butter, and hemp seeds, with a spoon in it, sitting on white marble counter.

These sweet potato breakfast bowls are delicious & nutritious. A warm sweet potato paired with creamy coconut yogurt, fresh fruit, a drizzle of SunButter, & a sprinkle of hemp seeds, is such an irresistible combination. What’s better is that these breakfast bowls are incredibly versatile & 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 Banana Sweet Potato Breakfast Bowls are made with 3 ingredients!

Sweet Potato: 1 large or 2 small sweet potatoes. I recommend using orange flesh sweet potatoes for this recipe.
Flaxseeds: Mixed 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!
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 flaxseeds 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 coconut yogurt, fresh berries, sliced banana, a drizzle of SunButter, & a sprinkle of hemp seeds, if desired.

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!

One white bowl filled with mashed sweet potatoes, topped with blueberries, sliced banana, coconut yogurt, sunflower seed butter, and hemp seeds, with a spoon in it, sitting on white marble counter.

Sweet Potato Breakfast Toppings

These Blueberry Banana Sweet Potato Breakfast Bowls toppings is what makes this breakfast so delicious. For these breakfast bowls, I garnished mine with coconut yogurt, fresh berries, sliced banana, a drizzle of SunButter, & a sprinkle of hemp seeds. Nevertheless, if that won’t hit the spot for you, then here are some suggestions to ensure that you are fully satisfied!

Coconut yogurt or any non-dairy yogurt
Fresh or frozen blueberries, blackberries, raspberries, strawberries, cherries, etc.
Sliced banana or chopped fruit
SunButter, almond butter, creamy peanut butter, hazelnut butter, cashew butter, pecan butter, etc.
Chopped nuts or seeds.
Melted non-dairy dark chocolate or non-dairy dark chocolate chips
Your favorite granola or try my vanilla almond granola, peanut butter granola, chocolate coconut granola, vegan gluten-free & nut-free granola, or my almond joy granola recipe.
Shredded coconut or coconut flakes.

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.

More Sweet Potato Recipes:

If you tried these Blueberry Banana 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!