Delicious Sweet Potato Breakfast Bowl: A Nutritious Morning Boost

A delightful Sweet Potato Breakfast Bowl recipe that is versatile and nutritious, making it a perfect morning boost.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 2 bowls

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 medium Sweet Potatoes The star of the dish, offering rich fiber, vitamins, and minerals.
1 cup Non-Dairy Milk Unsweetened vanilla almond milk or soy milk.

For the Flavor

1 teaspoon Vanilla Extract Intensifies the delicious taste.
1 teaspoon Cinnamon Adjust to your liking.

For Creaminess

2 tablespoons Almond Butter Gives a dose of healthy fats.

For Sweetness

2 tablespoons Maple Syrup Adjust according to your taste.

For Nutrition

2 tablespoons Ground Flax Seeds Boosts fiber and acts as a binding agent.

Equipment

Oven
Baking Sheet
Mixing Bowl
hand mixer

Method

Step-by-Step Instructions for Sweet Potato Breakfast Bowl

Preheat your oven to 400°F (200°C). Scrub the sweet potatoes and poke holes with a fork. Bake for about 45 minutes until fork-tender.
Once the sweet potatoes are cooked, transfer them to a mixing bowl. Add non-dairy milk, vanilla extract, almond butter, maple syrup, cinnamon, and ground flax seeds. Beat until creamy and fluffy for around 3-4 minutes.
Spoon the mixture into bowls and top with fresh berries, granola, yogurt, or an extra dash of cinnamon. Enjoy warm or chilled.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 150mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 10000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently with a splash of milk if needed.

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