Vegan Sweet Potato Breakfast Bowl
Topped with blueberries, almond butter, and dairy free yogurt, this is packed with fiber, healthy fats and so easy to make!
Ingredients
Breakfast Bowl
- 2 small or 1 medium sweet potato , (previously baked)
- 2 tbsp almond or cashew butter
- 2 tbsp almond milk, (unsweetened)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1-2 tsp cinnamon
Toppings
- 1/4 cup coconut yogurt
- 1/2 cup fresh blueberries per bowl
- extra cinnamon to sprinkle
- 1 tbsp almond or cashew butter to drizzle
- 1/4 cup granola, (optional)
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper. Cook sweet potatoes for an hour or until tender. I like to make my sweet potatoes on Sunday so I'm set for the week.
- Combine all ingredients for the breakfast bowl in a blender and run until smooth but not smoothie consistency. You can even mash the sweet potatoes with a fork if you don't wish to blend and mix all ingredients well.
- Top with all desired toppings, serve and enjoy!
Notes
- Cook time does not reflect the hour the sweet potatoes need to cook.
- Any plant based milk will work.
- Can use any toppings preferred.
- Store in air tight containers.
- Can be reheated and served warm also great for meal prep as it will last up to 5 days in the fridge.