Are you on the hunt for a breakfast recipe that is both delicious and healthy? Look no further than this Sweet Potato Breakfast Bowl! This recipe is packed with cubes of tender, lightly browned sweet potatoes which are blended with warm spices to create a tasty dish that is perfect for starting your day. The dish is then topped with a homemade maple sauce along with crispy toasted nuts and chewy dried cranberries or raisins that add to the flavor profile.

What makes this recipe even better is how easy it is to prepare! All it takes are a handful of simple ingredients and a few straightforward steps to whip up a breakfast that is not only nutritious but also flavorful. Whether you are searching for a tasty meal to start your day off right or a post-workout snack to refuel and rebuild your muscles, this Sweet Potato Breakfast Bowl is sure to hit the spot and satisfy your cravings.

Overall, this recipe is perfect for anyone who wants to enjoy a quick and easy meal in the morning that is both wholesome and tasty. So if you are ready to give it a try and see how amazing it is, why not make it your go-to breakfast recipe? You won’t regret it!

Sweet Potato Breakfast Bowl Recipe

This delicious Sweet Potato Breakfast Bowl Recipe is the perfect way to start your morning off on the right foot. Packed with all the nutrients and energy you need to tackle the day ahead, it's a healthy and satisfying breakfast that's easy to make and oh-so-tasty!

Rate Now

Print Recipe Add to Grocery ListGo to Grocery List Save Recipe Go to Collections

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Snack

Cuisine American, International

Servings4 servings

Calories (per serving)322.47 kcal

Ingredients

• 2 sweet potatoes peeled and cubed
• 2 tablespoons coconut oil
• 1 teaspoon cinnamon
• 1/2 teaspoon (0.5 teaspoon) nutmeg
• 1/2 teaspoon (0.5 teaspoon) salt
• 1/4 cup (36.3 g) almonds chopped
• 1/4 cup (25.1 g) pecans chopped
• 1/2 cup (61.5 g) dried cranberries
• 1/4 cup (81.7 g) maple syrup
• 1/4 cup (63.4 g) almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon greek yogurt or plant-based alternative

Instructions

 

• Peel and cube 2 large sweet potatoes
• Warm 2 tablespoons of coconut oil in a large skillet over medium heat
• Add the cubed sweet potatoes and stir to coat with the coconut oil
• Sprinkle in 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt
• Stir the sweet potatoes occasionally until they are tender and lightly browned
• In a small saucepan, combine 1/4 cup of maple syrup, 1/4 cup of almond milk, and 1 teaspoon of vanilla extract
• Warm the sauce over low heat until it is heated through
• In a separate pan, toast 1/2 cup of chopped nuts (almonds or pecans) over low heat until they are lightly browned
• Divide the sweet potatoes into 4 bowls
• Top each bowl with a spoonful of the warm maple sauce, a handful of dried cranberries or raisins, and a handful of toasted nuts
• Add a dollop of Greek yogurt (optional) to each bowl before serving

Notes

1. Choose sweet potatoes that are firm and unblemished. Avoid those that are soft, wrinkled, or have black spots.

2. Use a sharp knife to peel and cube the sweet potatoes. This will make the cooking process quicker and more efficient.

3. When toasting the nuts, be careful not to overcook them, as they can easily burn. Stir them frequently and remove from heat when they are lightly browned.

4. If you don't have almond milk, you can use any type of non-dairy milk, or even regular milk if you are not vegan.

5. Use pure maple syrup rather than pancake syrup or artificial sweeteners. This will give the sauce a richer and more authentic flavor.

6. If you don't like cranberries or raisins, you can substitute them with other dried fruit, such as apricots or cherries.

7. The addition of Greek yogurt is optional but recommended, as it will add a creamy and tangy element to the dish.

8. You can make this recipe ahead of time and store the components separately in the refrigerator. Simply reheat the sweet potatoes and the sauce before serving.

Nutrition

Serving: 1servingCalories: 322.47kcalCarbohydrates: 43.3gProtein: 4.04gFat: 16.48gSaturated Fat: 6.61gPolyunsaturated Fat: 2.72gMonounsaturated Fat: 6.02gTrans Fat: 0.003gCholesterol: 0.19mgSodium: 351.26mgPotassium: 374.57mgFiber: 4.87gSugar: 27.1gVitamin A: 9227.03IUVitamin B1: 0.13mgVitamin B2: 0.43mgVitamin B3: 0.89mgVitamin B5: 0.66mgVitamin B6: 0.17mgVitamin B12: 0.03µgVitamin C: 1.69mgVitamin E: 2.92mgVitamin K: 2.75µgCalcium: 100.93mgCopper: 0.28mgFolate: 13µgIron: 1.03mgManganese: 1.26mgMagnesium: 54.53mgPhosphorus: 98.79mgSelenium: 1.49µgZinc: 0.96mgAlcohol: 0.34gNet Carbohydrates: 38.44g

Read more nutritional information values.

Data source: USDA

Tried this recipe?Let us know how it was!

Storage Tips

This recipe can last up to 5 days in the fridge when stored in an airtight container. To store, simply let the mixture cool completely before transferring it to a container and placing it in the fridge.

To freeze, let the mixture cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. When ready to eat, let it defrost in the fridge overnight before reheating on the stovetop or in the microwave.

If you decide to add Greek yogurt to the breakfast bowl, it’s best to add it right before serving. Store any leftovers without the yogurt as the yogurt can curdle and affect the texture of the mixture.

When reheating this recipe, add a splash of almond milk to help loosen it up and prevent it from drying out. Reheat on the stovetop or in the microwave until heated through.

Recipe Variations

1. Savory: Replace the sweet potato with roasted cherry tomatoes and sautéed spinach. Top with a fried or poached egg and drizzle with hot sauce.

2. Vegan: Use roasted chickpeas instead of bacon and top with avocado slices for added creaminess. Replace the egg with tofu scramble.

3. Mexican-style: Top the sweet potato with black beans, salsa, cilantro, and a dollop of sour cream or avocado.

4. Fall-inspired: Add cinnamon and nutmeg to the sweet potato and top with sliced apples, almonds, and maple syrup.

5. Mediterranean: Mix in roasted red peppers, feta cheese, and kalamata olives. Top with a poached egg and a drizzle of olive oil.

6. Paleo: Replace the sweet potato with roasted butternut squash and add in some diced bacon, cashews, and a drizzle of almond butter.

7. Hawaiian: Add diced pineapple and toasted coconut flakes to the sweet potato. Top with sliced ham and a sunny-side-up egg for a tropical twist.

8. Asian-style: Add diced red pepper, sliced carrots, chopped peanuts, and a drizzle of soy sauce to the sweet potato. Top with a fried egg and some sliced green onions.

What To Serve With

– Scrambled or fried eggs
– Bacon or sausage
– Fresh fruit (such as berries or sliced banana)
– Toast or English muffins
– Greek yogurt or cottage cheese
– Nuts or granola
– Coffee or tea

Meal Plan Weekly Team

We are dedicated to providing the best and most effective meal plans to help you stay on track with your goals. Our team constantly tests and experiments with different recipes and approaches to ensure our offerings are of the highest quality. We also collaborate with a network of nutrition and data experts from around the globe to bring you innovative and advanced meal plans.