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Easy Breakfast Vegan Sweet Potato Bowl

This easy breakfast vegan sweet potato bowl is a fun grain free twist on traditional oatmeal that's versatile in topping ideas.
Course brunch
Cuisine American
Keyword dairy free breakfast, dairy free recipes, vegan breakfast, vegan recipes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 1 bowl
Calories 453kcal
Author LarishaBernard

Ingredients

  • 1 large sweet potato (or 2 small)
  • 1/2 cup dairy free milk (we like oat)
  • 2 tbsp brown sugar (sub for coconut sugar or maple syrup)
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg

Optional Toppings

  • Fresh fruit - blueberries, strawberries, chopped apples or pears
  • granola
  • chopped nuts (walnuts, almond, or pecans)
  • flaxseed or chia seeds
  • nut butters or vegan yogurt

Instructions

  • Wash potatoes throughly. Pierce holes in the all over with a fork.
  • Bake Potatoes according to one of the below options.
    1. Place on a trivet in an instant pot with 1 cup of water and cook on manual pressure for 14 minutes, then natural release for 20.
    2. Place in an air fryer or oven at 425 degrees F for 50-60 minutes or until a fork easily pierces through.
  • Let cool. Then, Slice cooked potatoes in halve length wise and remove cooked sweet potato carefully.
  • To a blender, add all ingredients except the optional toppings and blend until smooth, scraping down the sides if needed.
  • Add mixture to a bowl and add any desired toppings.

Video

Notes

*This recipe can be Top 8 Allergy Free 
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does not include optional toppings.
 
 

Nutrition

Serving: 1bowl | Calories: 453kcal | Carbohydrates: 98g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 253mg | Potassium: 1312mg | Fiber: 11g | Sugar: 41g | Vitamin A: 48700IU | Vitamin C: 17mg | Calcium: 300mg | Iron: 3mg