These PB&J Sweet Potato Breakfast Bowls are a fun twist on a childhood sandwich favorite. Mashed sweet potato, topped off with coconut yogurt, raspberry jam, fresh strawberries, peanut butter granola, and drizzled with creamy peanut butter. It’s sweet, nutty, and full of fun. Plus, these sweet potato breakfast bowls are vegan, dairy-free, and gluten-free.
- 1 large or 2 small sweet potatoes, diced
- 1 tbsp flaxseeds
- 2 tbsp non-dairy milk
For the raspberry jam:
- 1/2 cup raspberries
- 1/4 cup coconut yogurt
- 1/4 cup strawberries, sliced
- Raspberry jam
- Peanut butter granola
- 2 tbsp creamy peanut butter, to drizzle
- 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.
- 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.
Transfer the cooked sweet potato to a large mixing bowl. Add the flaxseeds 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.
- While sweet potatoes are cooking, prepare the raspberry jam. Rinse a 1/2 cup of fresh raspberries and place in a bowl. With a back of a fork, lightly mash the raspberries, until you achieve a jam texture.
- Transfer to a bowl and garnish with coconut yogurt, raspberry jam, strawberries, peanut butter granola, and a drizzle of peanut butter.
- Substitutions: flaxseeds can be replaced with chia seeds, or omitted.
- Sweet potatoes can be prepared boiled or baked and be sure to leave the skin on.
- Once cooked, these sweet potato bowls will last in the fridge for 4-5 days and can be enjoyed hot or cold. For best results, keep in an air tight container and reheat in the microwave or stove. Add toppings once ready to eat.
- 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.
- Nutrition facts do not include toppings.
- Serving Size: 1 bowl
- Calories: 110
- Sugar: 6g
- Sodium: 45mg
- Fat: 1g
- Carbohydrates: 22g
- Protein: 3g
Keywords: sweet potato breakfast, sweet potato breakfast bowls, pb&j sweet potato, sweet potato breakfast recipe