Sweet Potato Breakfast Bowl
Start your day with a Sweet Potato Breakfast Bowl, a deliciously nutritious option that’s both satisfying and versatile. This bowl combines the natural sweetness of roasted sweet potatoes with creamy almond butter and zesty blueberries, creating a delightful balance of flavors. Perfect for busy mornings or post-workout recovery, this vegetarian and gluten-free meal is quick to prepare and can be easily customized to suit your taste preferences. Enjoy a comforting breakfast that nourishes your body while delighting your palate.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 large sweet potatoes
- 3 tbsp hemp seeds
- 1/2 cup almond milk
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 cups blueberries
- 4 tbsp pumpkin seeds
- 4 tbsp plain Greek yogurt
Instructions
- Preheat oven to 400°F. Wash and prick sweet potatoes with a fork, then place them on a baking tray.
- Bake sweet potatoes for 50-60 minutes until soft.
- Allow to cool before removing skins.
- In a mixing bowl, combine cooked sweet potatoes, hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon.
- Use an electric mixer to blend until fluffy.
- Serve in bowls topped with blueberries, pumpkin seeds, and Greek yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 14g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://firstfoodie.com/sweet-potato-breakfast-bowl/