SunButter & Raspberry Sweet Potato Breakfast Bowls

by Christin Gillespie

These SunButter & Raspberry Sweet Potato Breakfast Bowls are nutritious, filling, and are delicious. It’s a vegan + paleo + gluten-free + nut-free breakfast recipe that only requires a few healthy ingredients to make. Plus, these fluffy sweet potato breakfast bowls can be enjoyed hot or cold, so it’s perfect for meal prep, when you’re on the go. Try these tasty SunButter & Raspberry Sweet Potato Breakfast Bowls for a hearty and nutritious breakfast!

Mashed sweet potato in a bowl with a spoon in it. Topped with red raspberries, coconut yogurt, and granola. Sprinkled with cinnamon and hemp seeds.

When you’re tired of having the same breakfast day after day, it’s nice to switch it up, to try something sweet and new. This sweet potato breakfast bowl is perfect for you, when you’re craving a satisfying healthy non-typical breakfast.

These Sweet Potato Bowls are a warm bowl of deliciousness! Imagine fluffy, whipped sweet potatoes, infused with SunButter, flaxseeds, cinnamon, maple syrup, and some non-dairy milk, topped off with fresh raspberries, your favorite granola, cool coconut yogurt, and a sprinkle of hemp seeds. Yum!

These sweet potato breakfast bowls are vegan, paleo, gluten-free, and nut-free! Plus, it can be adjusted to suit your breakfast cravings.

How to make the best sweet potatoes

These breakfast bowls can be made one of two ways.

  1. Stove. Cooking sweet potatoes on the stove is faster. Plus, it is best to boil sweet potatoes, because boiling may hold most of the sweet potatoes antioxidants and enhance their nutrient power.
  2. Oven. Cooking sweet potatoes in the oven takes a little longer, but it achieves a sweeter, caramelized flavor.

Whichever way you select, though boiling may be the best, sweet potatoes are super healthy and contain many health benefits, so it doesn’t matter which way you enjoy them!

Also, be sure to keep the skin on, since the peel of a sweet potato holds the 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 SunButter, flaxseeds, cinnamon, maple syrup, and non-dairy milk. Then using an electric mixer, whip everything up, starting on the lowest speed, until it is 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.

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

Finally, top it off with fresh raspberries, your favorite granola, coconut yogurt, and a sprinkle of hemp seeds.

2 bowls of a mashed sweet potato ina bowl with a spoon in it. Topped with red raspberries, coconut yogurt, and granola. Sprinkled with cinnamon and hemp seeds.

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.
Mashed sweet potato in a bowl with a spoon in it. Topped with red raspberries, coconut yogurt, and granola. Sprinkled with cinnamon and hemp seeds.

If you make this recipe, please be sure to leave a comment and let me know how it turned out. Also, tag me on Instagram if you make this recipe, so I can see your creation!

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SunButter & Raspberry Sweet Potato Breakfast Bowl

  • Author: Christin
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
  • Yield: 2
  • Category: Breakfast
  • Method: Stovetop or Oven

Description

These SunButter & Raspberry Sweet Potato Breakfast Bowls are nutritious, filling, and are delicious. It’s a vegan + paleo + gluten-free + nut-free breakfast recipe that only requires a few healthy ingredients to make. Plus, these fluffy sweet potato breakfast bowls can be enjoyed hot or cold, so it’s perfect for meal prep, when you’re on the go. Try these tasty SunButter & Raspberry Sweet Potato Breakfast Bowls for a hearty and nutritious breakfast!


Ingredients

Scale

Optional Toppings


Instructions

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 SunButter, flaxseeds, maple syrup, 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. 

  • Transfer to a bowl and garnish with fresh raspberries, coconut yogurt, granola, and hemp hearts.

  • Enjoy!

 


Notes

  • Substitutions: flaxseeds can be replaced with chia seeds, or omitted.
  • Sweet potatoes can be prepared boiled or baked.
  • 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.

Nutrition

  • Serving Size: 1 Bowl
  • Calories: 255.5
  • Sugar: 6g
  • Sodium: 194mg
  • Fat: 14.5g
  • Carbohydrates: 173.5g
  • Protein: 8g

Keywords: Sweet Potato Breakfast, Sweet Potato Breakfast Bowl, Sweet Potato Breakfast Recipe

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