Description
This Sweet Potato Breakfast Bowl is a warm, creamy, paleo-friendly breakfast packed with fiber and natural sweetness—ideal for meal prep or cozy mornings.
Ingredients
2 medium sweet potatoes
2 tbsp unsalted almond butter
1/4 to 1/2 cup unsweetened vanilla almond milk
1 tsp vanilla extract
2 tbsp maple syrup
1/2 tsp ground cinnamon
2 tbsp ground flaxseed
Instructions
1. Preheat oven to 400°F. Roast sweet potatoes for 45–60 minutes until fork-tender.
2. Scoop the flesh into a bowl. Discard skins.
3. Add almond butter, almond milk, maple syrup, cinnamon, vanilla, and flaxseed.
4. Blend using a hand mixer until fluffy and well combined.
5. Serve warm or cold. Add toppings like fruit, granola, or coconut yogurt.
Notes
Store in airtight container in fridge up to 5 days.
Freeze up to 3 months. Thaw overnight in fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Roasting + Mixing
- Cuisine: Paleo, American
Nutrition
- Serving Size: 1 bowl
- Calories: 224
- Sugar: 6g
- Sodium: 90mg
- Fat: 11.2g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7.9g
- Protein: 7g
- Cholesterol: 0mg