5-Minute, 5-Ingredient Sweet Potato Breakfast Bowl (Vegan/ Paleo/ Whole30 Approved)

Healthy Recipes

10 November 2016

This fall, it’s all about cozy meals in a bowl for me.

Soups, oats, grain bowls, smoothie bowls, buddha bowls, veggie bowls and as of late the BREAKFAST BOWL.

It’s a pretty simple concept, but there’s major room to get creative.

For example you could do a savory bowl with brown rice, kale, avocado and a fried egg, or go the more traditional route like a porridge bowl with quinoa and apple-pie compote.

But my current fave way to eat breakfast in a bowl?

whole30 breakfast bowl with sweet potato

With a sweet potato.

Because they’re so easy to make, they’re ridiculously inexpensive, they’re totally seasonal and they are the best-tasting, easiest way to sneak a vegetable into your meal (moms you’re gonna wanna try this trick).

healthy breakfast bowl

I’ve been obsessed with sweet potatoes forever due to their sweet and starchy flavor profile (my two vices, hands down). But lucky for me they’re incredibly filling with tons of fiber and insanely nutrient-dense (especially in vitamin A which is key for a healthy immune system, vision and wrinkle prevention). AKA BEST.FOOD.EVER.

They’re also super versatile and go well in both sweet and savory dishes like this or this.

But back to my current fave way to enjoy them, which is baking them until soft and gooey and then mashing them in a breakfast bowl with all sort of other tasty goodness.

paleo sweet potato breakfast bowl

I like to pair mine with these four other ingredients for a super simple, super power meal:

Oh and I also typically like to douse it with cinnamon for it’s flava flave and an easy way to boost my metabolism.

whole30, paleo, vegan breakfast bowl

I almost forgot to mention besides baking the sweet potato prior (I like to do a bunch on Sunday and eat them throughout the week) this breakfast literally takes less than 5 minutes to make and requires NO other cooking!!!

So it’s perfect before you’re running out the door for work, a quick snack after the gym, or for the kids before school. Or if you just want something easy, healthy and delicious to eat. Which is pretty much an all day erey day situation for me.

breakfast in a bowl

5 from 1 vote

5-Minute, 5-Ingredient Sweet Potato Breakfast Bowl

Sweet Potato Breakfast Bowl
Author: Lauren Chambers
Serves: 1

Ingredients

  • 1 small sweet potato, baked + skin removed
  • ¼ cup Forager Project Creamy Dairy-free Cashew Yogurt
  • ¼ cup cup Wildway Coconut Cashew Paleo Granola
  • 1 tbsp Wild Friends Classic Creamy Almond Butter
  • 1 tbsp Nutiva Organic Extra-Virgin Coconut Oil
  • Optional: sprinkle of cinnamon or Himalayan pink sea salt to taste

Preparation

  1. Preheat oven to 400 degrees and place whole sweet potatoes with skin on in oven for an hour and a half (could be more or less depending on the size). Turn halfway through.
  2. Once done, let cool. Scoop sweet potato flesh out of skin to use in bowl ( PRO-tip : I like to do this step ahead of time and bake a bunch of sweet potatoes at once to have them ready to go throughout the week).
  3. Mash warm flesh with tbsp of coconut oil in a bowl, then top with cashew yogurt, granola, almond butter and cinnamon (or whatever other whole food toppings you prefer).
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That’s it. Seriously, that’s all you need to do! You’re officially a breakfast bowl goddess.

sweet potato breakfast bowl