This Sweet Potato Breakfast Bowl is an easy vegan breakfast that is a great alternative to cereal or toast. It is also a tasty way to enjoy sweet potatoes in a way that isn’t savoury.
They say breakfast is the most important meal of the day, and while I have a hell of a lot of breakfast recipes (oh hello protein pancakes, no oats porridge, and protein avocado toast), I feel there’s always room for more. I for one can always use inspiration for breakfast. So for my vegan and gluten free friends, I wanted to share what’s now become a staple in my house- my Vegan Sweet Potato Breakfast Bowl.
Why This Recipe Works
If you’re like me and LOVE sweet potatoes, then this recipe is a great way to enjoy sweet potatoes in a non-savoury breakfast meal. Here are a few more reasons why this recipe is the bomb dot com.
- Full of fibre and healthy fats
- Great as a pre or post workout snack
- Easy to prepare
- Toppings galore!
Key Ingredients
Sweet Potato – depending on your appetite in the morning, you can use a small or medium sweet potato for this recipe. I find this sweet potato bowl to be pretty filling (especially with the toppings), so I usually stick to a small sized sweet potato so I can go ham on the toppings.
Toppings – The best part of this sweet potato bowl is the toppings! I like to top it off with hemp hearts, pepitas, cacao nibs, dried fruit, pear, almond butter, and yogurt. But really, anything goes!
How to Make This Recipe
Expert Tips
If you are baking your sweet potato, I recommend giving it a few pokes with you fork and wrapping the whole thing in tin foil. Then bake it at 450 F for about 45 minutes until it’s VERY tender inside. You don’t want to have to struggle to get that goodness out.
If you’re microwaving it for a quick morning nosh, I usually give it some pricks, put it on a plate, and cover the plate and let it go for about 10-15 minutes on high. You’ll know it’s done when you can insert a fork in and it comes it super easily.
As for toppings, you can totally add whatever you have in your pantry. I like to top my sweet potato breakfast bowl with almond yogurt, almond butter, pears, dried cherries, dried cranberries, cacao nibs, pepitas and hemp hearts.
Recipe FAQs
It really depends on how much of each topping you add to the sweet potato breakfast bowl which will determine its protein content. Nut butter, yogurt, pepitas, and hemp seeds are all great sources of protein! So if you want to make sure this breakfast bowl is high in protein to fuel your day, make sure to incorporate these ingredients into your topping selection.
100%! You can roast up a few sweet potatoes ahead of time and keep in them in the fridge for when you are ready to serve. Simply reheat in the microwave and add your toppings. Easy peasy!
Honestly there is no limit! It really depends on what you like and what you have on hand. In my opinion, you can’t go wrong with fruit (fresh and/or dry), nut butter, seeds, and yogurt. So delish!
More Recipes You Might Like
If you’re a big sweet potato fan, you’re going to love more of these sweet potato recipes on the blog!
- Tofu Pudding with Sweet Potato
- Stuffed Sweet Potato with PB&J (Vegan & High Protein)
- Sweet Potato Grilled Cheese Bites
- Sweet Potato Waffle Latkes
I would LOVE to know from you guys what your go-to toppings would be on your Vegan Sweet Potato Breakfast Bowl? What do you have in your fridge and pantry that would go amazing on your little tater tot?
Leave me a comment below with your thoughts and ideas!
Sweet Potato Breakfast Bowl (Vegan & Gluten Free)
Ingredients
- 1 sweet potato skin on, baked or microwaved until really soft inside
- Sliced pear
- Almond butter
- Almond yogurt
- Pepitas
- Dried cherries
- Dried cranberries
- Hemp hearts
- Cacao nibs
Instructions
- Place the cooked sweet potato in a bowl and top with all of your favourite toppings.
- Yep, it's really that easy! Dig in!
Notes
Nutrition
Updated on April 5th, 2021
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Lorell says
I just made this for lunch! I was gonna try it at breakfast but forgot to bake my sweet potato, so I waited until lunch (I really wanted to bake it instead of nuking it in the microwave). I subbed apples for the pears, since I didn’t have any of those, and used the dried cherries and cranberries, as well as the hemp hearts, peanut butter, and cacao nibs. I also decided to drizzle a tablespoon of maple syrup on the top of it all…and it was fabulous! Thank you for the great recipe. I’ll be meal prepping some sweet potatoes for my breakfasts as this was so tasty and such a nice change of pace for using sweet potatoes.
The Dairy Free Dear says
Love this idea! I tried this out yesterday and topped mine with a homemade silken tofu “yogurt”, chia seed pudding, peanut butter, and blueberries. It was a great way to switch up my breakfast and try something new!
Sarah says
Omg this was delicious! It’s become a staple breakfast here!
Abbey Sharp says
mine too!!
Haylee says
Pears and sweet potatoes! What an amazing combination!
I’ll have to give this a try! Thanks, Abbey!!!
Abbey Sharp says
Yes! You’ll love it! Enjoy love
Agness of Run Agness Run says
I have never thought of having sweet potatoes for breakfast, Abbey! Your recipe seems truly appetizing and intriguing. Is it possible to use fresh cranberries and cherries for this recipe?
Abbey Sharp says
Definitely! Any toppings you’d like 🙂
Natalie says
Oh this looks sooo delicious, so good! I love sweet potato but I never have it for breakfast. This is great idea that I just need to try.
Abbey Sharp says
Totally life changing 🙂
Annmarie says
Mmm drooling! Love sweet potatoes in any form! 😛
Abbey Sharp says
I’m with ya girl
Mikki says
This is a great idea!! I would have never thought of sweet potatoes for breakfast! I’m thinking a little granola on top would be tasty!
Abbey Sharp says
Mmm yes, genius!
Summer @ summer-price says
This would be the perfect breakfast to meal prep for the week. I’d probably cook a whole bunch in the oven like you suggested. I might add some pecans or maybe fresh blueberries would be good. I love hemp hearts so I’d definitely keep those. I’m excited to give these a try.
Abbey Sharp says
Mmm sounds amazing. Enjoy girl
Rachel says
This sounds super yummy and really healthy. Thanks for sharing!
Abbey Sharp says
thanks Rachel 🙂
Anna says
Hey, thanks for the amazing post, abbeyskitchen!
I’ve personally struggled with losing weight on low carb for years… Just couldn’t figure it out, regardless of how many things I tried.
I know there are probably many people around here that have gone through the same thing. There are many products out there for losing weight on low carb but most didn’t work for me. There are couple that were very effective and I have suggested those to all my friends and relatives that have this problem. If you really want to lose weight on low carb effortlessly, one of the best things is Dietrine Carb Blocker – http://www.lnk123.com/SHm09 (I recommend checking it out). The usual things mentioned in blogs are worth a try too if they are cheap or don’t cost much (just make sure you find a good source of information). All those things add up at the end of the day and bring results.
Abbey Sharp says
Thanks Anna. I have a few articles on low carb diets and weight loss and I suggest you check em out! Thanks for sharing love
Kori says
This looks and sounds delicious! Gorgeous photos, Abby. I just added sweet potatoes to my small grocery list for this weekend. I absolutely will be making this next week! Thank you!
Kori says
I apologize for leaving out the “e”! *Abbey
Abbey Sharp says
Oh no worries love!
Abbey Sharp says
Amazing! Enjoy!
Farrah says
Aughhh, this combines so many of my favorite things!! *-* I need to go get more sweet potatoes!! <3 Love how easy it is to make too!
Abbey Sharp says
Yes! Such a simple breakfast