Sweet Potato Breakfast Bowl with Blueberries, Pumpkin Seeds, and Greek Yogurt Recipe

Introduction

This Sweet Potato Breakfast Bowl is a nutritious and delicious way to start your day. Combining creamy mashed sweet potatoes with almond butter and warm spices, it’s topped with fresh blueberries and crunchy seeds for added texture and flavor.

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

1. Step 1: Preheat the oven to 400°F (200°C). Wash the sweet potatoes and prick them with a fork. Place the potatoes on a baking tray.
2. Step 2: Bake the sweet potatoes for 50-60 minutes until you can easily pierce them with a fork.
3. Step 3: Let the potatoes cool, then peel off the skins.
4. Step 4: Place the cooked sweet potatoes in a bowl. Add hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon.
5. Step 5: Using an electric mixer, beat the mixture until it becomes fluffy and well combined.
6. Step 6: Divide the mashed sweet potato mixture into 4 bowls. Top each with blueberries, pumpkin seeds, and a spoonful of Greek yogurt.

Tips & Variations

• Swap almond butter for peanut butter or cashew butter for a different nutty flavor.
• Add a pinch of nutmeg or ginger to the mixture for extra warmth and spice.
• Use coconut yogurt instead of Greek yogurt for a dairy-free option.
• Toast the pumpkin seeds lightly before topping for enhanced crunchiness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The bowl is best enjoyed fresh, but you can reheat it gently in the microwave or on the stove, adding a splash of almond milk to loosen the texture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potato mixture ahead of time?

Yes, you can prepare the mashed sweet potato base a day in advance and store it in an airtight container in the fridge. Just give it a quick stir before serving.

Is this recipe suitable for a vegan diet?

To make the recipe vegan, replace the Greek yogurt with a plant-based yogurt alternative like coconut or almond yogurt.

Sweet Potato Breakfast Bowl with Blueberries, Pumpkin Seeds, and Greek Yogurt Recipe

Print Recipe

★★★★★

5 from 59 reviews

This Sweet Potato Breakfast Bowl is a nutritious and delicious way to start your day. Baked sweet potatoes are combined with almond milk, almond butter, and warming spices, then topped with fresh blueberries, pumpkin seeds, and creamy Greek yogurt for a balanced and flavorful breakfast bowl that’s fluffy, satisfying, and packed with wholesome ingredients.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour to 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes thoroughly and evenly.
2. Bake Sweet Potatoes: Wash the sweet potatoes and prick them with a fork to allow steam to escape. Place them on a baking tray and bake in the oven for 50-60 minutes until you can easily pierce them with a fork, indicating they are tender.
3. Cool and Peel: Once baked, allow the sweet potatoes to cool until you can handle them comfortably. Remove the skin carefully to keep the soft flesh intact.
4. Mix Ingredients: Add the cooked and peeled sweet potato flesh to a mixing bowl. Add hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon. Beat with an electric mixer until the mixture becomes fluffy and well combined.
5. Assemble Bowls: Divide the fluffy sweet potato mixture evenly into 4 bowls. Top each bowl with fresh blueberries, pumpkin seeds, and a spoonful of plain Greek yogurt for added texture and creaminess.

Notes

• You can substitute almond milk with any other plant-based milk or dairy milk of your choice.
• For a sweeter bowl, increase the maple syrup slightly to taste.
• Make sure the sweet potatoes are fully cooked and soft for the best fluffy texture.
• This recipe can be made vegan by swapping Greek yogurt with a plant-based yogurt alternative.
• Store leftovers in the refrigerator for up to 2 days and reheat gently before serving.

Keywords: sweet potato breakfast bowl, healthy breakfast, baked sweet potatoes, almond butter breakfast, vegan breakfast option, nutritious morning bowl