Easy Breakfast Vegan Sweet Potato Bowl

5 from 3 votes

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.

Prep Time5

Cook Time50

Total Time55

Course: brunch

Cuisine: American

Servings: bowl

Calories: 453kcal

Author: Andrew Bernard

Ingredients

1 large sweet potato (or 2 small)
½ cup dairy free milk (we like oat)
2 tablespoon brown sugar (sub for coconut sugar or maple syrup)
1 tsp vanilla
½ teaspoon cinnamon
⅛ teaspoon 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