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Tasty Chunky Monkey Sweet Potato Breakfast Bowls are made with healthy and delicious ingredients. A sweet potato breakfast recipe that is loaded with gooey dark chocolate chips, coconut flakes, and walnuts, then topped with chopped walnuts, sweet banana slices, and a creamy banana nut sauce. Plus, these decadent sweet potato breakfast bowls are healthy, vegan, dairy-free, and gluten-free.

Orange mashed sweet potato in 2 white bowls with a spoon in it. Topped with banana nut sauce, sliced banana, walnuts, dark chocolate chips, and shredded coconut. Bowls are on a white marble counter.

If you adore the combination of bananas, nuts, and chocolate, you must try these breakfast bowls. These sweet potato breakfast bowls are nutty, chocolatey, and delicious. They’re loaded with wholesome ingredients and are so simple to make.

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

These Chunky Monkey Sweet Potato Breakfast Bowls are full of healthy ingredients. Did you know that sweet potatoes are considered to be one of the top superfoods? Thus, if you want to a have super day, start your day off right, with a breakfast bowl that is packed with superfood power. They’re also naturally vegan, dairy-free, gluten-free, and are a decadent vegan breakfast recipe.

Why you’ll love this sweet potato breakfast bowl recipe

This easy sweet potato breakfast recipe is vegan, dairy-free, and gluten-free.
It 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.
Also, if you’re short on sweet potatoes, no problem, you can easily swap for butternut squash or pumpkin!

Key Ingredients

These Chunky Monkey Sweet Potato Breakfast Bowls are loaded and topped with delicious ingredients that you probably have on hand.

Sweet Potato Bowls:

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!
Shredded Coconut: This chunky monkey sweet potato calls for a little coconut, to enhance the flavor.
Dark Chocolate Chips: To mix in with sweet potato.
Walnuts: Walnuts are high in omega 3 fatty acids and add a nice crunch to the sweet potato.
Banana: Adding a fourth of a ripe banana to these breakfast bowls makes this recipe so sweet. Also, the riper the banana, the sweeter the sweet potato will be.
Non-dairy Milk: For the sweet potato. I used unsweetened almond milk, but any non-dairy milk will work.

Banana-Nut Sauce

Nut butter: Any nut or seed butter can be used, but I highly suggest creamy peanut butter. It should be runny, like a thick liquid, made with 1 ingredient, peanuts.
Banana: Adding a fourth of a ripe banana is needed to make this banana-nut sauce so creamy and delicious.

How to make this recipe

You can prepare your sweet potatoes on the stove or in the oven. I personally used my stove, since it’s easier and a lot faster. What is more is that, boiling may hold most of the sweet potatoes antioxidants, as well as increase the nutrient power of the sweet potatoes. Nevertheless, you can certainly bake your sweet potato in the oven. Also, keep the skin on, since 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.

While sweet potatoes are cooking, prepare the banana nut sauce. Begin by mashing a fourth of a ripe banana in a small bowl. Then, add in the creamy peanut butter or nut butter of choice and mix until smooth.

Whichever method you select, you’ll then want to transfer the cooked sweet potato to a large mixing bowl. Add in the 1/4 of the ripe banana, 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.

Then, stir in the shredded coconut, dark chocolate chips, and chopped walnuts.

Mixing banana sweet potatoes in a large glass bowl, with dark chocolate chips, shredded coconut, and walnuts on top, on white marble counter.

Mixing sweet potatoes in a large glass bowl, on white marble counter. Sweet potato has dark chocolate chips, shredded coconut, and walnuts.

Transfer to bowls and garnish with sliced banana, walnuts, reserved dark chocolate chips, shredded coconut, and the banana nut sauce.

Tips for making this recipe perfect

To make the perfect Chunky Monkey 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.
Be sure your banana is ripe. The more ripe your banana is, the sweeter your breakfast will be.
For the banana nut sauce use your favorite nut or seed butter.
Don’t blend the shredded coconut, dark chocolate chips, and the walnuts, just stir.

Sweet Potato Toppings

The options are endless when it comes to topping your Chunky MonkeySweet Potato Breakfast Bowls. I personally topped mine with sliced banana, walnuts, reserved dark chocolate chips, shredded coconut, and the banana nut sauce to achieve the classic chunky monkey combination, but you can top your sweet potato breakfast bowl with whatever you want!

Banana nut sauce
Sliced banana
Chopped nuts: walnuts, unsalted peanuts, hazelnuts, almonds, sunflower seeds, pecans, cashews, etc.
Nut or seed butter: creamy peanut butter, hazelnut butter, almond butter, SunButter, pecan butter, cashew butteer, etc.
Shredded coconut or coconut flakes.
Your favorite granola. Try try my peanut butter granola or almond joy granola recipe.
Coconut yogurt
Fresh strawberries, raspberries, blueberries, blackberries, etc.

No matter what you top your chunky monkey breakfast with, it will be a delicious 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 it’s totally customizable.

More sweet potato recipes:

If you tried these Chunky Monkey 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!