Staring down the week ahead and finding the idea of coming up with a healthy breakfast every morning slightly demoralizing? Say hello to this Whole30 Sweet Potato Breakfast Bowl!
Made with cooked sweet potatoes, nut butter, and warm spices, it’s grain free, ultra nutritious, and warm and cozy too.
The secret to this bowl’s allure is to heat the cooked sweet potatoes on the stove to intensify their flavor, then whipping them with a hand mixer.
Heating gives the sweet potatoes an incredibly rich flavor, and whipping creates a fluffy texture will make you feel like you’re being served at a fancy bed and breakfast (anyone own one and want to invite me over?).
The sweet potato base reheats nicely, so feel free to make a big batch of this breakfast for meal prep.
One of the most common requests I receive this time of year is for vegetarian Whole30 breakfasts. Since you can’t eat oatmeal on Whole30, meat and egg-based breakfasts (like the sausage in this Whole30 Breakfast Casserole) are a natural choice.
That said, even for non-vegetarians, eating meat every morning—then often again at lunch and dinner—loses its luster. Hence, the popularity of these Whole 30 Vegetarian Power Bowls, which are savory and delicious any time of day.
But what about when you are tired of eggs AND meat AND savory items in general? (Whole30 rules out added sugars too, so I also receive many requests for Whole30 sweet breakfast recipes.)
That’s where these (100% naturally sweet, sugar-free) sweet potato Whole30 breakfast bowls come in!
A Whole30 sweet breakfast with NO eggs, these easy breakfast bowls will be a welcome reprieve. You also certainly don’t need to be following Whole30 to enjoy them!
Ben and I don’t adhere to any particular diet, and we’ve been loving starting our mornings with these filling, nutritious bowls.
Like many of you, I’m in reset mode looking to up my vegetable intake.
Sweet Potatoes at Breakfast
If the idea of sweet potatoes at breakfast sounds odd to you, I’m asking for your faith.
- Cooked sweet potatoes are wonderfully, naturally sweet without any sugar required.
- They pair beautifully with warm spices you already love at breakfast (think cinnamon and nutmeg).
- A touch of nut butter enriches the sweet potatoes and makes this healthy recipe rich and satisfying.
One of the best ways to make sure you get your servings of veggies is to start with them in the morning. It’s why I’m sharing a smoothie recipe every week this month (this Green Smoothie kicked us off).
At the same time, however, I’m often chilly when I wake up, and a cold smoothie doesn’t always appeal. It’s nice to have a warm option like these breakfast bowls.
You’ll go wild for the fluffy texture too!
How to Make Whole30 Sweet Potato Breakfast Bowls
Wondering what you can eat for breakfast on Whole30? Look no further than this blend of sweet potatoes, almond butter, and almond milk.
To make the bowls extra-filling, top them off with Whole30-friendly ingredients like pepitas, chopped nuts, and select fruits like blueberries and pomegranate seeds.
You can eat bananas on Whole30 in moderation, so if that works for your diet plan, a few slices of bananas taste excellent atop these bowls as well.
If you aren’t following a Whole30 diet, you can use as much fruit as you like or add your favorite granola.
Those looking for a Paleo breakfast can follow this recipe as is, or add a drizzle of honey or pure maple syrup, though personally, I find the bowls sweet enough just as they are.
- Sweet Potatoes. Sweet potatoes are both incredibly nutritious and delicious, making them an excellent way to start the day and a wonderful base for our bowls. They’re packed with fiber, vitamins, and minerals.
- Almond Butter. Helps make the breakfast bowl extra filling and gives it rich flavor.
- Yogurt (optional) + Almond Milk. If you aren’t following a Whole30 diet but are looking for a grain-free breakfast, add Greek yogurt for a protein boost. You also can use a non-dairy yogurt or omit it.
- Vanilla + Spices. Vanilla extract, cinnamon, and ginger add a much-needed cozy factor and perfectly complement the sweet potato.
- Add the cooked sweet potatoes to a saucepan.
- Beat in the remaining ingredients.
- Stir for a couple of minutes, then serve with desired toppings. DIG IN!
- To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
- To Reheat. Rewarm sweet potato bowls in a saucepan over medium-low heat or in the microwave.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Plan Tip
- If you want to make these bowls for meal prep, double or triple the recipe. Then, portion the mixture into airtight storage containers (like these). When you’re ready to serve, transfer the mixture from one of the containers into a microwave-safe bowl or saucepan and reheat in the microwave or on the stovetop. Add your favorite toppings.
- You can also prep your toppings in advance. Wash and dry any fruits, then store them in an airtight storage container in the refrigerator. Toast and chop your pecans, and store them at room temperature.
Recommended Tools to Make this Recipe
- Saucepan. Perfect for making these Whole30 breakfast bowls.
- Hand Mixer. Helps beat the ingredients together for a creamy mixture.
- Rubber Spatula. This heat-resistant spatula is my favorite.
Looking for more Paleo and Whole30 friendly recipes? I have a whole collection of Whole30 recipes for you to peruse. Each of them is either Whole30 naturally or is easy to adapt to be so.
Love sweet potatoes as much as we do? Be sure to pick up a copy of my cookbook. I have five different ways to top them off for easy, healthy, all-in-one meals. Each is more delicious than the one before it.
Whatever diet you follow—Whole30, Paleo, or the one I most enjoy “it must be yummy or why bother?”—these wholesome breakfast bowls are here to keep you warm, cozy, and satisfied. I hope they’re just the change of pace you’re craving.
Whole30 Sweet Potato Breakfast Bowls
- 1 small/medium sweet potato about 8 ounces, cooked (baked or cooked in the crockpot or Instant Pot; see notes to microwave)
- ½ cup yogurt Whole30 compliant if needed, or nonfat plain Greek yogurt
- 1/4 cup unsweetened almond milk
- 1 tablespoon creamy almond butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch ground ginger
- Pinch kosher salt
- For serving: pumpkin seeds chopped toasted pecans, blueberries, pomegranate seeds (optional)
- Scoop the sweet potato flesh into a medium saucepan set over medium low heat.
- Add the Greek yogurt, almond milk, almond butter, cinnamon, ginger, and salt. With a mixer, beat the ingredients together on low speed until the ingredients are combined and the sweet potato is fluffy.
- With a rubber spatula, stir and continue to heat until the mixture is hot and smells fragrant, about 1 to 2 minutes. Transfer to a serving bowl. Add desired toppings and enjoy.
- TO MAKE A POTATO IN THE MICROWAVE: Clean your sweet potato. Poke a few holes in the skin of the potato with a fork. Microwave it on a microwave-safe plate until it pierces easily with a fork. One potato will take about 5 minutes.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm sweet potato bowls in a saucepan over medium-low heat or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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