I love a savory plant-based breakfast, but every once in awhile I wake up craving something that’s a bit more sweet. I used to be a big fan of oatmeal, but after cutting out grains to deal with some inflammation issues I was experiencing last year, oatmeal was off the books and I had to get creative. This sweet potato bowl has all of the heartiness of oatmeal, but it’s grain free, gluten free, Whole30 approved and dairy free to boot. The only sugar in this bowl comes from fruit, and its relatively allergen free since I used seeds instead of nuts.
Once you get the sweet potato base down, you can use any variety of toppings that you want. I had some fresh blueberries, blackberries, bananas and raw pumpkin seeds on hand, so that’s what I used, but some other great topping options would be:
- Coconut yogurt
- Sunbutter drizzled over the top
- Cacao nibs
- Pomegranate seeds
- Raspberries
- Cherries
- Shredded coconut
- Chopped nuts
- Hemp hearts
- Grain free or regular granola
The list could go on and on, but these are some great ideas to get you started. If you’re a meal prep person, this is a great recipe to double up as the sweet potato base will save perfectly throughout the week in the fridge. All you need to do is heat it up in the microwave, top with whatever extras you want, and voila! You have a filling, cozy breakfast in no time.
Sweet Potato Breakfast Bowl
Author: The Lean Clean Eating Machine
- 2 medium sweet potatoes
- 2/3 cup non-dairy milk
- 2 tablespoons ground flaxseed
- 1 tablespoon nut or seed butter of choice (I used Sunbutter)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- Salt to taste
- Optional Toppings: blueberries, blackberries, bananas, pomegranate seeds, raspberries, cherries, pumpkin seeds, coconut yogurt, drizzle of Sunbutter, cacao nibs, shredded coconut, hemp hearts, grain free granola
*Note: adjust ingredients to taste if desired.
Instructions:
- Preheat your oven to 400F and line a baking tray with parchment paper. Wash the sweet potatoes, but do not peel them. Prepare your sweet potatoes by cutting them in half lengthwise and placing them cut side down on the baking tray to reduce cooking time. Potatoes should take about 45 minutes, or until they have significant ‘give’ if you press on the skin.
- Remove the sweet potatoes from the oven, and carefully scoop our their flesh into a large bowl. Add in the plant based milk of your choice, ground flaxseed, nut butter, vanilla, cinnamon, and salt. Use a hand mixer to blend the mixture together for 60 to 90 seconds, starting with the lowest setting. You can also place all ingredients into a food processor and blend until smooth, or about 2 to 3 minutes.
- Divide into serving bowls, top as desired, and serve warm. Leftovers will keep in the fridge for up to 5 days.