Print

Sweet Potato Breakfast Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A nourishing bowl made with roasted sweet potatoes and topped with almond butter, blueberries, and hemp seeds, perfect to kick-start your day.

Ingredients

Scale
  • 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
  • 4 tbsp pumpkin seeds
  • 4 tbsp plain Greek yogurt

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse the sweet potatoes under cold water, prick them with a fork, and place them on a baking tray.
  3. Bake the sweet potatoes for 50 to 60 minutes, or until they are tender.
  4. Let the sweet potatoes cool slightly, then remove their skins.
  5. Combine the cooked sweet potatoes, hemp seeds, almond milk, almond butter, maple syrup, vanilla extract, and cinnamon in a large bowl.
  6. Beat the mixture with an electric mixer until it’s fluffy and well combined.
  7. Divide the mixture into bowls and top with blueberries, pumpkin seeds, and a scoop of Greek yogurt.

Notes

This bowl is great for meal prep; it can be stored in the fridge for up to 3 days and reheated gently in the microwave.

Nutrition

Find it online: https://www.topchoicerecipes.com/sweet-potato-breakfast-bowl-2/