Description
A nutritious and delicious Sweet Potato Breakfast Bowl featuring baked sweet potatoes blended with almond milk, almond butter, maple syrup, vanilla, and cinnamon, topped with fresh blueberries, pumpkin seeds, and creamy Greek yogurt. This hearty breakfast is both satisfying and packed with wholesome ingredients.
Ingredients
Scale
Base
- 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
Toppings
- 2 cups blueberries
- 4 tbsp pumpkin seeds
- 4 tbsp plain Greek yogurt
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, prick each with a fork several times to allow steam to escape during baking, and place them on a baking tray.
- Bake the Sweet Potatoes: Bake the sweet potatoes in the preheated oven for 50-60 minutes or until they’re soft and you can easily pierce them with a fork.
- Cool and Peel: Allow the sweet potatoes to cool enough to handle, then remove and discard the skins carefully.
- Blend the Base Ingredients: Place the peeled, cooked sweet potatoes in a bowl. Add hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon. Using an electric mixer, beat the mixture until it becomes fluffy and smooth.
- Assemble the Bowls: Divide the fluffy sweet potato mixture evenly into four bowls. Top each bowl with fresh blueberries, pumpkin seeds, and a dollop of plain Greek yogurt.
Notes
- Ensure sweet potatoes are fully cooked for best texture and sweetness.
- You can substitute almond milk with any plant-based or regular milk of your choice.
- Maple syrup can be adjusted or replaced with honey for a different sweetness profile.
- For a vegan option, replace Greek yogurt with a plant-based yogurt.
- These bowls can be prepared a day ahead but add toppings just before serving to keep them fresh and crunchy.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 5 mg