Maca Sweet Potato Breakfast Bowls

by Christin Gillespie

Sweet potato bowls infused with maca powder, cinnamonflaxseeds, almond butter, and almond milk, are the ultimate breakfast. These well-rounded Maca Sweet Potato Breakfast Bowls are loaded with plant-based nutrients, are ultra comforting, and taste absolutely delicious. Plus, these nourishing breakfast bowls are vegan, gluten-free, and paleo friendly!

Two white bowls filled with mashed sweet potatoes, topped with coconut flakes, cacao nibs, almonds, with a spoonful of almond butter in it, sitting on white marble counter.

These sweet potato breakfast bowls are super tasty, easy to make, and full of nutrients. A warm sweet potato paired with maca powder, creamy almond butter, topped with toasted coconut flakes, chopped almonds, sweet cacao nibs, and a spoonful of almond butter, is such a delicious 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!

What is Maca?

Maca powder is highly nutritious, loaded with vitamins, and has so many benefits. It also increases energy and is loaded with fiber, to keep your digestive system happy. Plus, maca has a nutty flavor, which makes it a perfect addition to these breakfast bowls.

A vegan, refined sugar-free, & gluten-free sweet potato recipe

These Vegan Sweet Potato Breakfast Bowls are packed with wholesome ingredients. Did you know that sweet potatoes are considered to be the top superfood? So start your day off right, with a breakfast full of superfood power. Also, they’re naturally vegan, refined sugar-free, gluten-free, and are a tasty warm breakfast.

Two white bowls filled with mashed sweet potatoes, topped with coconut flakes, cacao nibs, almonds, sitting on white marble counter.

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 Vegan Sweet Potato Breakfast Bowls are made with 5 ingredients!

  • Sweet Potato: 1 large or 2 small sweet potatoes. I recommend using orange flesh sweet potatoes for this recipe.
  • Maca Powder: The essential ingredient for these maca sweet potato breakfast bowls.
  • Almond Butter: I love the boost of healthy fats and texture that natural, creamy almond butter gives these breakfast bowls. It’s so delicious! I recommend using almond butter, made with 1 ingredient, peanuts!
  • 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!
  • 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 maca powder, flaxseeds, cinnamonalmond butter, 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, almond butter, maca powder, and non-dairy milk, with a mixer on the side of it. Sitting on a white marble counter.
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 toasted coconut, chopped almonds, cacao nibs, and a spoonful of almond butter.

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 Breakfast Toppings

These Maca Sweet Potato Breakfast Bowls toppings is what makes this breakfast so delectable. For these vegan breakfast bowls, I garnished mine with toasted coconut, chopped almonds, cacao nibs, and a spoonful of almond butter. However, there are several other tasty options to chose from! Here are some suggestions to ensure that you are fully satisfied!

Two white bowls filled with mashed sweet potatoes, topped with coconut flakes, cacao nibs, almonds, with a spoonful of almond butter in it, sitting on white marble counter.

Regardless how you top your breakfast bowls, it will be a delicious 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 coconut flakes, cacao nibs, almonds, with a spoonful of almond butter in it, sitting on white marble counter.

More Sweet Potato Recipes:

If you tried these Maca 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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Two white bowls filled with mashed sweet potatoes, topped with coconut flakes, cacao nibs, almonds, with a spoonful of almond butter in it, sitting on white marble counter.

Maca 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

Sweet potato bowls infused with maca powder, cinnamonflaxseeds, almond butter, and almond milk, are the ultimate breakfast. These well-rounded Maca Sweet Potato Breakfast Bowls are loaded with plant-based nutrients, are ultra comforting, and taste absolutely delicious. Plus, these nourishing breakfast bowls are vegan, gluten-free, and paleo friendly!


Ingredients

Scale

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, almond butter, 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: 172kcal
  • Sugar: 9g
  • Sodium: 40mg
  • Fat: 6g
  • Carbohydrates: 26g
  • Protein: 5g

Keywords: sweet potato breakfast bowls, vegan breakfast bowls, sweet potato breakfast, breakfast bowls

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