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
- 1 sweet potato, diced
- 2 tbsp SunButter
- 2 tbsp flaxseeds
- 1/2 tsp cinnamon
- 1 tsp maple syrup
- 2 tbsp non-dairy milk
Optional Toppings
- Raspberries
- Unsweetened coconut yogurt
- Granola
- Hemp seeds
- Extra cinnamon
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