Description
This Sweet Potato Breakfast Bowl is a wholesome and nutritious morning meal combining baked sweet potatoes with a creamy blend of almond milk, almond butter, and natural sweeteners. Topped with fresh blueberries, pumpkin seeds, and Greek yogurt, it’s a delightful balance of flavors and textures that’s perfect for a healthy 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 the Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F (205°C). Wash the sweet potatoes thoroughly and prick them several times with a fork to allow steam to escape during baking. Place the potatoes on a baking tray.
- Bake the Sweet Potatoes: Bake the sweet potatoes in the preheated oven for 50-60 minutes, or until they are soft and can be easily pierced with a fork. This ensures they are fully cooked and tender.
- Cool and Peel: Once baked, let the sweet potatoes cool down enough to handle. Remove the skins carefully, discarding or saving for another use.
- Mix Ingredients: Place the cooked sweet potato flesh in a bowl. Add the hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon. Using an electric mixer, beat the mixture until the texture becomes fluffy and smooth, ensuring all ingredients are well combined.
- Assemble the Bowls: Divide the fluffy sweet potato mixture evenly into 4 bowls. Top each bowl with fresh blueberries, pumpkin seeds, and a dollop of plain Greek yogurt for added flavor, crunch, and creaminess.
Notes
- You can swap almond milk with any other plant-based or dairy milk based on your preference.
- Maple syrup provides natural sweetness, but you can adjust the amount or use honey if desired.
- For a vegan option, replace Greek yogurt with coconut or almond-based yogurt.
- Store any leftover mixture in an airtight container in the fridge for up to two days.
- This recipe can be enhanced with a sprinkle of chia seeds or flaxseeds for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
