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Easy Vegan Sweet Potato Breakfast Bowls


  • Author: Elaine Gordon
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 1 1x

Description

This warm breakfast is incredibly satisfying and filling. It is full of sweet flavor from the vanilla yogurt, cinnamon spiced granola and naturally sweet fresh blueberries and sweet potato. The blueberries also add a slight tartness to the dish that balances out the sweetness nicely. The granola, almond butter, dairy-free yogurt and hemp seeds provide plant-based protein to keep you full all morning. The starchy sweet potato helps on that front too. This is a great option if you have a big day and little time for snacking throughout the morning. I can always make it to lunchtime when I start my day with this incredibly nutrient-dense breakfast bowl. I recommend prepping the sweet potato, granola and chia jam in advance. Then, in the morning, simply reheat the sweet potato, assemble your bowl and enjoy! You can play with the ratio of ingredients here to fit your liking.


Ingredients

Scale

Instructions

  1. To assemble your bowl place the warm or hot sweet potato on the bottom and then add your toppings (nut or seed butter, granola, blueberries and yogurt) grouping each ingredient together in a circular shape. If desired you can leave some of the sweet potato exposed as I did in the pictures. Sprinkle with hemp seeds and enjoy.

Notes

* See below for how to bake a sweet potato. I like to cook it in my Instant Pot the night before to save time. This makes it easy to assemble the bowl in the morning. I typically cook 3-4 sweet potatoes at a time for meal prep. I like to slightly overcook them so they are easy to mash for these bowls and that perfect mushy texture.

To cook in your Instant Pot, simply place a steamer basket inside the main bowl of the Instant Pot and fill with 2 cups of water. Place the whole sweet potatoes with the skin on inside the steamer basket. You can layer them on top of one another. Close the lid and make sure the valve is set to seal not vent. Cook on manual high pressure for 12 minutes. When cooking is complete press OFF and allow to come to pressure naturally if you have time. Once the sweet potatoes are cool enough to handle you can transfer them from the Instant Pot to a cutting board and cut lengthwise using a knife. They should easily separate from the skin (if not, return to the Instant Pot and cook for another couple minutes – you may need to add 1 cup of water if recooking). Remove the flesh of the sweet potato and mash with a fork. Use immediately or if meal prepping transfer to a storage container and place in your refrigerator for up to one week. Reheat before serving.

** You can use store bought or homemade jelly. If you want to make the homemade wild blueberry chia jam add 1 cup frozen wild blueberries, 1 tablespoon chia seeds, 3 tablespoons water and 1 teaspoon maple syrup to a small saucepan and bring to a boil. Mash and remove from heat. Let cool and serve. You can make this in advance and store in your refrigerator overnight. This recipe is inspired by Mary’s Whole Life.

How to Bake a Sweet Potato in the Oven

1. Place a baking sheet lined with aluminum foil on the bottom rack of your oven. Preheat your oven to 425 degrees F. Pierce the potato with a fork on one side then place directly on the middle rack (not on a baking sheet and not wrapped in foil).

2. Bake for 40-45 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweet potato. You may need up to 60 minutes for a large sweet potato. The bottom baking sheet will catch any drippings for an easy cleanup.

3. Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potatoes to cool for 5-10 minutes for easier handling. Slice the potatoes in half and split the flesh down the center.

  • Category: Breakfast

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