Description
A comforting and nutritious Sweet Potato Breakfast Bowl featuring baked sweet potatoes mashed and blended with almond milk, almond butter, maple syrup, cinnamon, and flaxseed powder. This fluffy, naturally sweetened dish is perfect for a wholesome start to your day and can be customized with your favorite toppings.
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes (approximately 4 cups when mashed)
- 1/4 to 1/2 cup unsweetened vanilla almond milk (or other non-dairy milk)
- 1 teaspoon vanilla essence
- 2 tablespoons almond butter, unsalted
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon (adjust to your liking)
- 2 tablespoons flaxseed powder
Instructions
- Prepare and Bake the Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash the sweet potatoes using a vegetable brush to remove any dirt. Place the potatoes on a baking sheet lined with foil to catch any drippings. Bake for 45-60 minutes or until the potatoes can be easily pierced with a fork.
- Cool and Scoop the Potatoes: Remove the baked potatoes from the oven and let them cool until safe to handle. Peel off the skins carefully and add the flesh to a large mixing bowl. Discard or save the skins for another use.
- Mix and Fluff the Potatoes: Add almond milk, vanilla essence, almond butter, maple syrup, ground cinnamon, and flaxseed powder to the potato flesh. Use an electric mixer to beat the mixture until fluffy and well combined. If prepared ahead and refrigerated, gently warm the mixture over low heat before serving.
- Serve with Toppings: Spoon the fluffy sweet potato mixture into serving bowls. Garnish with your choice of fresh fruit, banana bread granola, and an extra sprinkle of cinnamon to enhance flavor and presentation. Enjoy warm as a nutritious and delicious breakfast.
Notes
- You can adjust the almond milk quantity based on desired creaminess.
- Use any non-dairy milk if you prefer alternatives to almond milk.
- Additional toppings such as nuts, seeds, or dried fruit can be added for texture.
- Sweetness can be adjusted by varying the maple syrup amount.
- Flaxseed powder adds fiber and omega-3 fatty acids, boosting nutrition.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1 1/3 cups)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: sweet potato breakfast, healthy breakfast bowl, vegan breakfast, sweet potato recipe, almond butter, maple syrup, cinnamon breakfast, gluten free breakfast
