Sweet Potato Paleo Breakfast Bowl
Make ahead paleo diet sweet potato breakfast bowl idea! Made with sweet potato, almond butter, and coconut milk. A brilliant easy way to start your morning! This recipe can be made ahead and stored in the freezer for to-go meals.
Have you tried a sweet potato bowl in your lifetime?
If not, it needs to happen. Talk about fast food! I’ll take one of these bowls, right here- one to go please.?
I’m a true sweet potato fan.
I’m always trying to find new ways to use it!
This week I thought I would try out a breakfast bowl… then maybe some sweet potato frosting.
I’ll keep you posted on the whole frosting thing. I’m not sure how well that’s going to sway in my favor.
But wouldn’t that be the ultimate dream!! Veggie frosting.???
What’s in your bowl?
There were no rules with this bowl.
No end to the piling on of toppings.
Just absolute food-freedom right here.
…And a little bit of this, and a little bit off that, to top off these bowls in a vibrant manor.
What would you pile on yours?
Can ya tell I’d reach for fruits + nuts and a hint of chocolate?
Eat the rainbow!!! Mmmm hmmm… that’s where it’s at.
I also love this sweet potato breakfast bowl, but it’s not made with white sweet potato- and those have a different consistency, so I figured I would give these golden potatoes a whirl. YUM!
I don’t care if it’s 90 degrees out! I’m still making sweet potato bowls well into August.
And if I don’t make this dish hot, I’ll be eating it cold out of the freezer- ziplock style.
P.S. Store a batch of this easy breakfast in the fridge or freezer for lazy Monday mornings.
Ingredients
- 2 large white sweet potatos steamed
- 1/4 cup almond butter
- 4-6 tablespoons coconut milk
- 1 teaspoon sea salt to taste
- vanilla bean to taste
Instructions
- In a food processor blend ingredients together until smooth (If you don't have a cooked sweet potato on hand- peel and dice sweet potato, steam until soft, then drain water, and use as directed).
- Top with any of your favorite toppings! I went for the fruit + nut combo.
Nutrition
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Question! How do you go about reheating it if you’ve made it ahead?
Hi Jen, I usually just eat it cold :). But you can reheat it on the stove for a few minutes until it reaches desired temp.
What about using different color sweet potatoes? The orange ones are a lot more readily available here.
Hi Gina, you can use orange too 🙂 The white ones have a slightly different density and flavor. Both are good. 🙂
Any substitute suggestions for almond butter?
Any type of nut butter- or you can leave it out. 🙂 Hope that helps.
yes, besides pecans what other type of nuts do you have in that bowl and also you have a fruit that is green but not kiwi? I will use the orange sweet potato. I can not say that I have ever seen the white ones.
Hi Julie, I topped my bowl with pears, blueberries, strawberries, hemp seeds, pistachios, pecans, pb, coconut milk , maple syrup, rose petals, pumpkin seeds, cocoa nibs, and banana. 🙂
This looks amazing! Since you’re blending it in the food processor, do you leave the skin on?
Hi Stephanie, I have done it both ways- both work great! It’s up to your personal preference.
Thanks Kaylie! I tried it with about half the skin on, and made it in my vitamix. It worked great, and was so good! I just made a second batch this week. I love the texture of the sweet potatoes blended up.
Great to hear Stephanie!
Do you think Tiger Nut Buttrer would work?
Totally!
Thanks for this recipe. Its a game changer of a new breakfast item. I am doing a whole30 but very excited to add some jam to this when its over. I used my white sweet potatoes from my garden (peel on), and they are heavenly. I added some fruit salad, coconut flakes and some hemp hearts.
Ahhh, that sounds amazing Janessa! Especially the sweet potatoes from your garden- WOW! Want. 🙂
Looks tasty and I can’t wait to make this! What is your serving size for the Nutritional Facts?
Hi Judith, it makes one bowl and that’s one serving. 🙂
Hello Kaylie darling 🙂
I just made this breakfast bowl and had to let you know how much I enjoyed it. I recently had to get off gluten, eggs and dairy. I was always at a loss about breakfast. When I looked at this recipe I thought the sweet potato with nut butter sounded so good and it might be something that I could eat on a regular basis. I used the orange sweet potato and a creamy natural peanut butter that I had in my pantry. It was awesome and even better my stomach is in this calm very peaceful place right now. A big thank you to you and your sister for creating these masterpieces.
Thank you so much Deborah, glad to hear your enjoyed this recipe! 🙂
How do you freeze this?
Hi Jennifer, I just make it as directed, then reheat on the stove- you can add topping before or after freezing.