Sweet Potato Breakfast Bowl with Blueberries, Pumpkin Seeds, and Greek Yogurt Recipe
Introduction
This Sweet Potato Breakfast Bowl is a warm, nutritious start to your day full of natural sweetness and comforting flavors. Combining roasted sweet potatoes with almond butter and a hint of cinnamon, it’s topped with fresh blueberries, pumpkin seeds, and creamy Greek yogurt for a delicious and balanced meal.
Ingredients
- 2 large sweet potatoes
- 3 tbsp hemp seeds
- 1/2 cup almond milk
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 cups blueberries (for topping)
- 4 tbsp pumpkin seeds (for topping)
- 4 tbsp plain Greek yogurt (for topping)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, prick them a few times with a fork, and place them on a baking tray.
- Step 2: Bake the sweet potatoes in the oven for 50-60 minutes, or until they are tender and easily pierced with a fork.
- Step 3: Once the sweet potatoes have cooled enough to handle, peel off the skins and place the flesh into a mixing bowl.
- Step 4: Add the hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon to the bowl with the sweet potatoes.
- Step 5: Using an electric mixer, beat the mixture until it becomes light and fluffy in texture.
- Step 6: Divide the mashed sweet potato mixture evenly into 4 bowls.
- Step 7: Top each bowl with fresh blueberries, pumpkin seeds, and a dollop of plain Greek yogurt.
Tips & Variations
- For a nut-free version, substitute almond butter for sunflower seed butter and use coconut milk instead of almond milk.
- Add a pinch of nutmeg or ground ginger to enhance the warm spice profile.
- Try other toppings like sliced bananas, chia seeds, or a sprinkle of granola for extra texture.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or serve cold, depending on your preference. Add fresh toppings after reheating for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the sweet potatoes ahead of time?
Yes, you can bake and peel the sweet potatoes a day in advance and store them in the fridge. Just mix and serve when ready.
Is this recipe suitable for a vegan diet?
You can easily make it vegan by replacing the Greek yogurt topping with a plant-based yogurt alternative.
PrintSweet Potato Breakfast Bowl with Blueberries, Pumpkin Seeds, and Greek Yogurt Recipe
A nutritious and delicious Sweet Potato Breakfast Bowl featuring oven-baked sweet potatoes blended with almond milk, almond butter, hemp seeds, maple syrup, vanilla, and cinnamon. Topped with fresh blueberries, pumpkin seeds, and creamy Greek yogurt, this bowl offers a perfect balance of flavors and textures to start your day energized and satisfied.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2 large sweet potatoes
- 3 tbsp hemp seeds
- 1/2 cup almond milk
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Toppings
- 2 cups blueberries
- 4 tbsp pumpkin seeds
- 4 tbsp plain Greek yogurt
Instructions
- Preheat Oven and Prepare Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, prick them a few times with a fork, and place them on a baking tray to prepare for baking.
- Bake the Sweet Potatoes: Place the baking tray with the sweet potatoes into the oven and bake for 50-60 minutes, until the potatoes are soft and easily pierced with a fork.
- Cool and Peel: Remove the sweet potatoes from the oven and allow them to cool sufficiently to handle. Once cool, peel off the skin completely.
- Mix Ingredients: Place the peeled sweet potatoes in a mixing bowl. Add the hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon. Using an electric mixer, beat the mixture until it becomes fluffy, ensuring all ingredients are well combined.
- Assemble the Bowls and Add Toppings: Divide the fluffy sweet potato mixture evenly into four serving bowls. Top each bowl with blueberries, pumpkin seeds, and plain Greek yogurt for added flavor, texture, and nutrition.
Notes
- You can substitute almond milk with any other plant-based milk or regular milk according to preference.
- For a vegan option, substitute Greek yogurt with a dairy-free yogurt alternative.
- Add a pinch of nutmeg or ground ginger for extra warming spices.
- Sweet potatoes can be baked ahead of time and stored in the refrigerator for quicker assembly in the morning.
- Adjust the amount of maple syrup to control sweetness as per taste.
Keywords: Sweet potato breakfast bowl, healthy breakfast, gluten free breakfast, baked sweet potatoes, hemp seeds, almond butter, vegan options
