Description
A delicious and nutritious Sweet Potato Breakfast Bowl made with roasted sweet potatoes blended into a fluffy base, enhanced with almond milk, almond butter, maple syrup, and warm cinnamon. Topped with fresh blueberries, crunchy pumpkin seeds, and creamy Greek yogurt for a wholesome, energizing start to your day.
Ingredients
Scale
Main Ingredients
- 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 Potatoes: Preheat your oven to 400°F (204°C). Wash the sweet potatoes thoroughly and prick them several times with a fork. Place them on a baking tray, ready for roasting.
- Bake Potatoes: Bake the sweet potatoes in the oven for 50 to 60 minutes, or until a fork can easily pierce through them, indicating they are tender and cooked through.
- Cool and Peel: Once baked, allow the sweet potatoes to cool enough to handle safely. Then, remove and discard the skins.
- Mix Ingredients: Place the peeled sweet potatoes into a bowl. Add hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon to the bowl. Use an electric mixer to beat the mixture until it becomes light and fluffy in texture.
- Portion and Add Toppings: Divide the fluffy sweet potato mixture evenly into 4 individual bowls. Top each bowl with fresh blueberries, pumpkin seeds, and a dollop of plain Greek yogurt to finish.
Notes
- The baked sweet potatoes can be prepared ahead of time and refrigerated until ready to use.
- Substitute almond milk with any other plant-based milk if preferred.
- For a vegan version, replace Greek yogurt with a non-dairy yogurt alternative.
- Adjust the maple syrup quantity to taste for added sweetness.
- You can toast pumpkin seeds lightly for enhanced flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 5 mg
