sweet potato breakfast bowl
A warm, creamy, and nutritious sweet potato breakfast bowl topped with berries, granola, and nut butter. This dish is versatile and adaptable to various dietary preferences, making it a fantastic start to your day.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Scale
2 medium Sweet Potatoes
1/2 cup Almond Milk
1 tablespoon Maple Syrup
1/2 teaspoon Ground Cinnamo
1/2 teaspoon Vanilla Extract
Pinch of Salt
Optional Toppings: Fresh Berries, Granola, Nuts & Seeds, Nut Butter, Shredded Coconut, Banana Slices
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes. Toss with olive oil and salt, then roast for 20-25 minutes until tender
- Mash or blend the roasted sweet potatoes with almond milk, maple syrup, cinnamon, vanilla, and salt until smooth
- Warm the sweet potato mixture if necessary, then pour into a bowl
- Add your choice of toppings and serve immediately
Notes
Store cooked sweet potato mixture in an airtight container for up to 4-5 days.
For a savory version, omit sweeteners and use spices like smoked paprika.
Find it online: https://onthatplate.com/sweet-potato-breakfast-bowl/