Sweet Potato Breakfast Bowls
Try this recipe for Sweet Potato Breakfast Bowls, which is (optionally) vegan, dairy-free, refined sugar-free, and gluten-free.
Try this recipe for Sweet Potato Breakfast Bowls, which is (optionally) vegan, dairy-free, refined sugar-free, and gluten-free.
- 2 small to medium sweet potatoes baked and mashed
- 1 banana, mashed
- 1 teaspoon cinnamon or pumpkin pie spice
- dash of salt
- optional ingredients:
- 1 tablespoon chia seeds
- 1 tablespoon ground flax
- splash of coconut or almond milk (to either stir i
- roasted and mashed pumpkin or winter squash (note i usually cut back on the amount of sweet potato i use if i add this)
- raisins
- optional toppings:
- almond butter or nut butter of choice
- raisins
- unsweetened shredded coconut
- cacoa nibs
- coconut cream
- Carbohydrate 37.6005062467284 g
- Cholesterol 0 mg
- Fat 59.6759537481533 g
- Fiber 14.0190871576544 g
- Protein 7.87705249901525 g
- Saturated Fat 51.1331299998083 g
- Serving Size 1 1 Serving (145g)
- Sodium 110.836624993514 mg
- Sugar 23.581419089074 g
- Trans Fat 3.64802549987296 g
- Calories 672 calories
Step-by-step
- In a medium bowl, mash together the sweet potatoes, banana, cinnamon and salt.
- Add optional ingredients of your choice.
- Reheat in a small pan or in microwave.
- Finish with toppings of your choice and serve.
Swapping canned pumpkin puree for the mashed sweet potato changes the moisture balance entirely because pumpkin holds significantly more water, requiring an extra tablespoon of chia seeds or ground flax to absorb the liquid during the initial 30-second microwave interval. Cooking root vegetables thoroughly ahead of time matters because a dense, under-baked sweet potato resists smooth mashing and yields a lumpy texture that no amount of banana will mask. Pairing this carbohydrate-heavy bowl with hard-boiled eggs or strips of crispy bacon provides the necessary dietary fat and protein to balance the dense starch profile and prevent an early blood sugar crash. Storing any leftover base in an airtight glass container within the refrigerator for up to three days allows the starches to firm up further. Reheating those chilled portions requires a splash of almond milk and frequent stirring every twenty seconds on medium power to prevent scorching along the edges of the bowl.
