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Cashew Sweet Potato Breakfast Bowls are a delicious and wholesome way to begin your day. Creamy bowls of cinnamon spiced sweet potatoes, topped off with homemade coconut cashew granola, coconut yogurt, fresh berries, and a spoonful of cashew butter. They’re the ideal breakfast to fuel you, so that you can take on your busy day. Plus, these sweet potato breakfast bowls are vegan, gluten-free, and are so simple to make.

Orange mashed sweet potatoes in 2 small white bowls with a spoon in it, on a white marble counter. Topped with cashew coconut granola, fresh blueberries, white coconut yogurt, and a spoonful of cashew butter.

If you’re in need of a healthy and hearty breakfast, look no further. These bowls are loaded with wholesome ingredients to give you the energy you need to power through a long day.

A vegan & gluten-free sweet potato recipe

These Cashew Sweet Potato Breakfast Bowls are loaded with nutritious and delicious ingredients. Sweet potatoes are an amazing breakfast food to start your day off, because they’re loaded with several nutritional benefits. From improving healthy blood sugar levels, to combating inflammation, and so much more. Starting your day with these breakfast bowls will grant you the super fuel to take on your day. Also, they’re naturally vegan, gluten-free, and are a delicious sweet potato breakfast.

Why you’ll love these sweet potato breakfast bowls recipe

These sweet potato breakfast bowls are super easy to make.
It can be stored in the fridge for up to 4 – 5 days, so they’re perfect for meal prep.
You can enjoy this sweet potato breakfast hot or cold, making it a cozy breakfast in the winter, but a hearty one for the summer.
Since they can be enjoyed cold, they are the ideal 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!
You can top your sweet potato breakfast bowls with whatever you want!

Key Ingredients

These Cashew Sweet Potato Breakfast Bowls are made with just 8 ingredients, including toppings.

Sweet potato: 1 large or 2 small sweet potatoes. I suggest 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: Add a splash of your favorite non-dairy milk to whip up your sweet potatoes. I used unsweetened cashew milk, but any non-dairy milk will work.
Cinnamon: Just a dash, to spice up your sweet potatoes.
Coconut yogurt: For topping, but any non-dairy yogurt is fine.
Fresh blueberries: Blueberries are loaded with nutrients, fiber, and antioxidants. However, you can use any type of berries to top off your breakfast bowls.
Granola: The perfect crunchy and nutty topping. I highly recommend my coconut cashew granola recipe for these sweet potato breakfast bowls.
Cashew butter: It wouldn’t be a Cashew Sweet Potato Breakfast Bowl, if there wasn’t any cashew butter. Add a spoonful to make these sweet potatoes a real creamy treat. It should be made with 1 ingredient, cashews.

How to make sweet potato breakfast bowls

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. On the other hand, 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, cinnamon, 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.

Diced orange sweet potatoes and flaxseeds in a large glass mixing bowl.

Mixing sweet potatoes in a large glass bowl, using a black electric mixer.

Transfer to bowls and top with homemade coconut cashew granola, coconut yogurt, fresh blueberries, and a spoonful of cashew butter.

Tips for making this recipe perfect

To make the perfect Cashew Sweet Potato Breakfast Bowls, be sure to follow these 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 anelectric mixer, to ensure that you achieve a fluffy texture.
Feel free to add extra cinnamon to your sweet potatoes.
If you don’t have any cashew butter, use your favorite nut butter.

Sweet potato breakfast bowl topping ideas

Toppings to these Cashew Sweet Potato Breakfast Bowls, are what make it such a delicious breakfast. When it comes to topping these breakfast bowls, the options are limitless, so feel free to customize. I topped my sweet potato breakfast bowls with my homemade coconut cashew granola, coconut yogurt, fresh blueberries, and a spoonful of cashew butter. However, you can top your sweet potato breakfast bowl with whatever you want!

Coconut yogurt or any non-dairy yogurt
Homemade berry jam. Use raspberries, strawberries, blueberries, or blackberries to make your homemade jam.
Fresh berries: blueberries, blackberries raspberries, strawberries, etc.
Sliced banana
Cashew butter, creamy peanut butter, hazelnut butter, almond butter, SunButter, pecan butter, etc.
Your favorite granola or try my coconut cashew granola, chocolate coconut granola, peanut butter granola, or almond joy granola recipe.
Chopped nuts: cashews, unsalted peanuts, hazelnuts, almonds, sunflower seeds, pecans, walnuts, etc.
Shredded coconut or coconut flakes

No matter what you top your Cashew Sweet Potato Breakfast Bowls with, it will be fueling treat!

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 they’re totally customizable.

For more sweet potato breakfast recipe, you’ll also love

If you tried these Cashew 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!