Sweet Potato Breakfast Bowl with Blueberries, Pumpkin Seeds, and Greek Yogurt Recipe
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.
- 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
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: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes thoroughly and evenly.
- 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.
- 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.
- 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.
- 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
