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Sweet Potato Breakfast Bowl

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A nourishing Sweet Potato Breakfast Bowl that combines roasted sweet potatoes with creamy almond butter, fresh blueberries, and crunchy pumpkin seeds for a hearty morning meal.

Ingredients

Scale
  • 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
  • 2 cups blueberries
  • 4 tbsp pumpkin seeds
  • 4 tbsp plain Greek yogurt

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse the sweet potatoes thoroughly under cold water and prick them with a fork. Place them on a baking tray.
  3. Bake the sweet potatoes for 50 to 60 minutes, or until tender.
  4. Remove the skins of the sweet potatoes and place the flesh in a large mixing bowl.
  5. Add the hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon into the bowl with the sweet potatoes.
  6. Beat the mixture with an electric mixer until light and fluffy.
  7. Divide the mixture into serving bowls and top with blueberries, pumpkin seeds, and Greek yogurt.

Notes

For a vegan option, use plant-based yogurt instead of Greek yogurt. Customize toppings with fruits or nuts to your liking.

Nutrition

Find it online: https://www.tastysavvy.com/sweet-potato-breakfast-bowl-2/