An easy, healthy and delicious breakfast you can make in advance. This sweet potato breakfast bowl topped with fresh berries is for you! Gluten free and sugar free.
Sweet potato is right up there in my list of all-time favourite foods, it’s so versatile and incredibly delicious (with little effort). Whether it’s chopped up finely and baked to perfection as sweet potato wedges or incorporated into other foods like paleo sweet potato bread, this little vegetable just keeps on giving.
While you may primarily think of sweet potato as a lunchtime or dinnertime food, have you ever tried a simple sweet potato for breakfast? Guys, it’s such a tasty and EASY option, perfect for when you’re having a busy week and want to make a bunch of brekkies in advance! My sweet potato breakfast bowl, topped with sweet berries, is so speedy and delicious.
Try out this simple breakfast bowl for yourself. Basically, you just steam up a whole bunch of sweet potato until it’s super soft, then you top it with whatever you have laying around, though this recipe does strongly recommend berries. Voila, a sweet potato pudding breakfast that kind of tastes like it should be dessert but it is so good for you. All that fibre and all those vitamins and minerals! Your body will love you. One serve of this sweet potato breakfast bowl should give you about a third of your daily recommended fibre intake, plus a good dose of Vitamin A and Vitamin B6 and some Vitamin C, magnesium and potassium.
This recipe is for one of my favourite sweet potato breakfast bowl combinations, which adds yoghurt, seeds (or granola) and fresh berries for additional protein, healthy fats, and flavour. It’s a beautifully balanced breakfast. (You can also add a spoonful of almond butter or peanut butter if you like, SO good). I hope you enjoy!
UPDATE FEB 2017: A lot of my readers have written in and/or shared their version of this recipe using baked sweet potato instead of steamed. You can definitely use baked sweet potato instead of steamed if you prefer it! I like to steam mine because it’s quick and retains more moisture which I like; it’s kind of like pudding.
Sweet Potato Breakfast Bowl with Berries
- 400-500 grams sweet potato
- 2/3 cup unsweetened Greek yoghurt (or non-dairy option)
- 2 tbsp protein powder (optional)
- 1/4-1/2 cup granola or mixed seeds
- 1 cup mixed berries of choice
- 1/2 tsp ground cinnamon
- Scrub the sweet potatoes and trim off any knobbly bits you don’t want to eat. (You can peel the potatoes if you prefer to do this but I don’t mind the skins).
- Slice the potatoes lengthways or alternatively in to thick “coins” (about 1 inch thick is a nice size), depending on the size of the potato and your personal preference.
- Place the potatoes in a steamer (I do mine on the stovetop) and cook until nice and soft; this typically takes about 15 minutes for me. Remove and allow to cool a little. Store any potatoes you’re not using right away in an airtight container in the fridge; they will last 4-5 days.
- If you’re using the protein powder, mix it thoroughly into the yoghurt to make your protein-boosted topping. (You can thin the yoghurt out with a little water, or milk of choice, if you like.)
- To serve, take about 200-250 grams sweet potato, top with 1/3 cup yoghurt, half a cup of berries, and a handful of mixed seeds or granola. Sprinkle over a pinch of cinnamon. Enjoy!