Sweet Potato Breakfast Bowl

Sweet Potato Breakfast Bowl

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!

Sweet Potato Base
2 medium-large sweet potatoes
½ cup plant-based milk (unsweetened)
2 tbsp flax meal
2 tsp vanilla extract
1 tsp cinnamon
2 pinches nutmeg
1 pinch salt
Toppings
1 large banana (sliced)
1 tsp maple syrup (optional)
½ tsp cinnamon
2 tbsp pecans (chopped) +2 Tbsp as needed
2 tbsp almond butter (or another nut/seed butter)

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!