Beginning the day with a warm and filling bowl of sweet potatoes is the perfect way to rev up your energy and supply your body with vital nutrients for whatever the day brings. In this Sweet Potato Breakfast Bowl, you’ll find creamy sweet potatoes layered with nutty almond butter, spiced banana topping, omega 3-rich flax meal, and crunchy pecans. It’s hard to believe something so divine can be so good for you!
Yields1 ServingPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
Ingredients
Sweet Potato Base
2medium-large sweet potatoes
½cupplant-based milk (unsweetened)
2tbspflax meal
2tspvanilla extract
1tspcinnamon
2pinchesnutmeg
1pinchsalt
Toppings
1large banana (sliced)
1tspmaple syrup (optional)
½tspcinnamon
2tbsppecans (chopped) +2 Tbsp as needed
2tbspalmond butter (or another nut/seed butter)
Directions
1
Bake your sweet potatoes: Preheat oven to 400 degrees F.
2
Pierce the sweet potatoes 3–4 times with a fork and place them on a parchment-lined baking sheet.
3
Bake for 45–60 minutes or until they’re tender (time will depend on the size of the potatoes). Alternatively, you could boil or microwave them, however, they won’t be as naturally sweet.
4
Once the potatoes are tender, remove from the oven and allow to cool and then remove the skin.
5
Make your bowl: Add two cups of the sweet potatoes to a blender or food processor, along with the milk, flax, vanilla, cinnamon, nutmeg, and salt, if using. Blend until smooth. Set aside.
6
Make the banana topping: Heat a medium stovetop pan on medium-high. Add the sliced bananas, stirring for 30–60 seconds.
7
Add the maple syrup (if using), vanilla, cinnamon, nutmeg, and salt (if using). Stir well so that the bananas are completely coated in maple, vanilla, and spices. Reduce the heat to low-medium, continuing to stir a few times over the next 3–4 minutes.
8
Divide the creamy sweet potatoes between two bowls.
9
Divide the bananas between the two bowls, as well as the pecans and almond butter.
10
Stir in the toppings and enjoy!
Chef's Notes
Substitutions
Instead of sweet potato use pumpkin or butternut squash.
In place of almond butter use peanut butter, cashew butter or sunflower butter.
Instead of pecans try walnuts, almonds, or pistachios.
Prep ahead
Bake the sweet potatoes ahead of time and store in the refrigerator for up to 3 days.
Instead of raw pecans make the Sweet and Savory Pecans and store in an airtight container for up to 14 days.
Add more nutrition and deliciousness
Sprinkle unsweetened coconut on top.
Add hemp or chia seeds.
Toss in blueberries or chopped figs.
Nut-free
Use pumpkin seeds or sunflower seeds in place of pecans.
Use sunflower butter in place of almond butter.
Storage
Store leftovers (without the toppings) in an airtight container in the refrigerator for up to 3 days.
Ingredients
Sweet Potato Base
2medium-large sweet potatoes
½cupplant-based milk (unsweetened)
2tbspflax meal
2tspvanilla extract
1tspcinnamon
2pinchesnutmeg
1pinchsalt
Toppings
1large banana (sliced)
1tspmaple syrup (optional)
½tspcinnamon
2tbsppecans (chopped) +2 Tbsp as needed
2tbspalmond butter (or another nut/seed butter)
Directions
1
Bake your sweet potatoes: Preheat oven to 400 degrees F.
2
Pierce the sweet potatoes 3–4 times with a fork and place them on a parchment-lined baking sheet.
3
Bake for 45–60 minutes or until they’re tender (time will depend on the size of the potatoes). Alternatively, you could boil or microwave them, however, they won’t be as naturally sweet.
4
Once the potatoes are tender, remove from the oven and allow to cool and then remove the skin.
5
Make your bowl: Add two cups of the sweet potatoes to a blender or food processor, along with the milk, flax, vanilla, cinnamon, nutmeg, and salt, if using. Blend until smooth. Set aside.
6
Make the banana topping: Heat a medium stovetop pan on medium-high. Add the sliced bananas, stirring for 30–60 seconds.
7
Add the maple syrup (if using), vanilla, cinnamon, nutmeg, and salt (if using). Stir well so that the bananas are completely coated in maple, vanilla, and spices. Reduce the heat to low-medium, continuing to stir a few times over the next 3–4 minutes.
8
Divide the creamy sweet potatoes between two bowls.
9
Divide the bananas between the two bowls, as well as the pecans and almond butter.
