Description
This Sweet Potato Breakfast Bowl is creamy, lightly sweet, and naturally nourishing. Roasted sweet potatoes blend with almond butter, maple syrup, cinnamon, and flax for a smooth, fluffy breakfast that works warm or chilled.
Ingredients
2 medium sweet potatoes (about 4 cups mashed)
1/4 to 1/2 cup unsweetened vanilla non dairy milk such as almond milk
1 teaspoon vanilla extract
2 tablespoons almond butter
2 tablespoons maple syrup
1/2 teaspoon cinnamon, or to taste
2 tablespoons ground flax seeds
Instructions
1. Preheat oven to 400°F. Wash sweet potatoes and place on a baking sheet. Roast for 45 to 60 minutes until fork tender.
2. Allow sweet potatoes to cool slightly. Remove skins and transfer flesh to a large mixing bowl.
3. Add non dairy milk, vanilla extract, almond butter, maple syrup, cinnamon, and ground flax seeds.
4. Blend with an electric mixer until smooth and fluffy. Add more milk if needed for desired consistency.
5. Divide into bowls and serve warm or chilled with toppings such as fruit, granola, nut butter, or extra cinnamon.
Notes
Roasting time may vary depending on the size of the sweet potatoes. They are ready when tender throughout.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop before serving.
For a nut free option, use soy milk and substitute sunflower seed butter for almond butter.
To increase protein, add vanilla protein powder or additional flax seeds or nut butter.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 224 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 11.2 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7.9 g
- Protein: 7 g
- Cholesterol: 0 mg