Description
This Sweet Potato Breakfast Bowl is a wholesome and delicious way to start your day, combining the natural sweetness of baked sweet potatoes with creamy almond butter, hemp seeds, and a hint of maple syrup and vanilla. Topped with fresh blueberries, crunchy pumpkin seeds, and a dollop of Greek yogurt, this nutritious bowl is both satisfying and packed with flavor.
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 (200°C). Wash the sweet potatoes thoroughly, prick them several times with a fork to allow steam to escape during baking, and place them on a baking tray.
- Bake the Potatoes: Bake the sweet potatoes for 50 to 60 minutes, or until they are soft enough to easily pierce with a fork. This ensures they are fully cooked and tender.
- Cool and Peel: Allow the baked sweet potatoes to cool until they are comfortable to handle. Then, carefully remove and discard the skin.
- Mix Ingredients: Place the peeled sweet potato flesh into a large bowl. Add hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon. Using an electric mixer, beat the mixture until it becomes light and fluffy, ensuring all ingredients are thoroughly combined.
- Assemble the Bowls: Divide the fluffy sweet potato mixture evenly into four bowls. Top each bowl with fresh blueberries, pumpkin seeds, and a generous spoonful of plain Greek yogurt for added creaminess and texture.
Notes
- You can substitute almond milk with any other plant-based milk or regular milk based on your preference.
- For a vegan option, replace the Greek yogurt with a plant-based yogurt alternative.
- Feel free to add other toppings like sliced bananas, chia seeds, or nuts for extra nutrition.
- Make sure the sweet potatoes are fully baked to achieve the best texture and sweetness.
- This breakfast bowl can be prepared in advance and refrigerated for up to two days; just add toppings before serving.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 5 mg
