Sweet 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
Scale
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
