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Chocolate Covered Sweet Potato Breakfast Bowls are perfectly fluffy and sweet. They’re a hearty breakfast comprised of whipped sweet potatoes, creamy coconut yogurt, fresh berries, homemade granola, and topped with melted dark. These satisfying breakfast bowls are vegan, gluten-free, and meal prep friendly!

Two white bowls filled with mashed sweet potatoes, topped with coconut yogurt, raspberries, granola, melted dark chocolate, and chia seeds, with a spoon in it, sitting on white marble counter.

When you begin your day, you may not think about devouring a sweet potato for breakfast. However, sweet potatoes are a phenomenal breakfast option to start your day. In particular, these Chocolate Covered Sweet Potato Breakfast Bowls are super tasty, easy to make, and full of yummy ingredients. On top of that, they’re also topped with melted dark chocolate. How sweet is that?

A vegan & gluten-free sweet potato recipe

These Chocolate Covered Sweet Potato Breakfast Bowls are full of nutritious ingredients. In fact, sweet potatoes are considered to be one of the top superfoods, so if you want to a have super day, start your day off right, with these super sweet potato breakfast bowls. Plus, they’re also naturally vegan, gluten-free, and meal prep friendly!

Why you’ll love these sweet potato breakfast bowls

This sweet potato breakfast recipe is made with simple ingredients, that you probably have on hand.
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!

A white bowl filled with mashed sweet potatoes, topped with coconut yogurt, raspberries, granola, melted dark chocolate, and chia seeds, with a spoon in it, sitting on white marble counter.

Key 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 cashew milk, but any non-dairy milk will work.
Coconut yogurt: For topping, but any non-dairy yogurt is fine.
Fresh Raspberries: I used fresh raspberries to top my sweet potato breakfast bowls, but any berry or fruit will work!
Granola: The perfect crunchy topping. I highly recommend my vegan gluten-free & nut-free granola recipe for these sweet potato breakfast bowls.
Dark Chocolate: It wouldn’t be a chocolate covered sweet potato, if there wasn’t any dark chocolate. You can use non-dairy dark chocolate or non-dairy dark chocolate chips for these sweet potato breakfast bowls. Simply microwave for 30 seconds or until fully melted to drizzle onto your whipped sweet potatoes.

How to make these sweet potato breakfast bowls

In this sweet potato recipe, you can prepare your sweet potatoes on the stove or in the oven. I typically 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 whipped orange sweet potato in it, 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 raspberries, vegan gluten-free & nut-free granola, a drizzle of melted dark chocolate, and a sprinkle of chia seeds, if desired.

Tips for making this recipe perfect

To make the perfect 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 an electric mixer, to ensure that you achieve a fluffy texture.
You can top your sweet potato with whatever you want!

Sweet Potato Toppings

The toppings to any breakfast are the best part and this recipe is no different. I elected to top my breakfast bowls with coconut yogurt, fresh raspberries, my vegan gluten-free & nut-free granola, a drizzle of melted dark chocolate, and a sprinkle of chia seeds. However, if that’s not hitting the spot for you, I provided some additional suggestions to ensure that you are fully satisfied to conquer your morning!

Coconut yogurt or any non-dairy yogurt
Fresh raspberries, strawberries, blueberries, blackberries, etc.
Sliced banana
Melted non-dairy dark chocolate or non-dairy dark chocolate chips
Your favorite granola or try my vegan gluten-free & nut-free granola, peanut butter granola, chocolate coconut granola, or my almond joy granola recipe.
Shredded coconut or coconut flakes.

Regardless how you top your breakfast bowls, it will be a delightful 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. Alternatively, you can enjoy it cold!
If meal prepping your sweet potato breakfast bowls, top them the morning of.
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 breakfast bowls with whatever you like, so it’s totally customizable!

More sweet potato recipes:

If you tried these Chocolate Covered 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!