Paleo Sweet Potato Breakfast Bowl
Easy whole30 and paleo breakfast! Only takes 3 ingredients and a few minutes to make. Loaded with healthy fats and protein! Naturally sweetened with sweet potato. Creamy and addictively smooth.
Honestly, when I first started hearing rumors of sweet potato bowls I was like, “Come on bro that can’t taste good” (although I secretly wished I would really like it).
I have seen sweet potato bowls made with banana. But I don’t do a lot of bananas so I wanted to find something else to try it out with. I mean, I love sweet potatoes. Also love almond butter. And I love almond milk. So why not try that??
All my presumptions were wrong. This bowl is dang delicious! Creamy and smooth. Filled with delicious sweet flavor and satisfying! Also, the protein balances everything out just right. I’m in love and think I just found my new breakfast go-to.
The sweet rich creaminess from the sweet potatoes mingles with the spice of the cinnamon and ahhhhh, YUUMMMM. This bowl is pretty much just all my favorite foods blended together.
Lately, blueberries have been my jam… So topping this bowl was an easy choice. I also added a bit of full fat canned coconut milk to the top of mine… because it wasn’t rich enough. 😉
Since I’ve been including blueberries in my diet a lot lately (blueberry cauliflower smoothies, blueberries on my pancakes, toast, and just handfuls for snacking) I had to find another way to incorporate them into my diet. This bowl feels more hearty than a smoothie for some reason (and very filling!).
I love that blueberries are so low in sugar; it makes it easy for my body to have something a bit sweet without having the sugar crash and adrenaline. Plus antioxidant love!
The fact that this bowl is only a few ingredients makes it a worry free breakfast to meal plan for. I usually ALWAYS have these ingredients on hand anyway. Almond butter, sweet potatoes, and almond milk are my snack staples so I wouldn’t be caught without them.
- 1 large cooked sweet potato
- 3 tablespoons almond butter
- 2 tablespoons almond milk
- full fat coconut milk canned
- blueberries fresh or frozen
- ground cinnamon
| Info |
| Prep Time | 5 minutes |
| Servings |
bowl
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Rate this recipe!
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Ingredients
sweet potato bowl
optional toppings
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- If you don't already have a cooked sweet potato you can easily make one by cutting a sweet potato, drizzling it with olive oil, and cooking for 35 minutes on 400F.
- In a food processor or blender combine all the ingredients for the sweet potato bowl and blend until smooth.
- Top with blueberries, coconut milk, and cinnamon.
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Nutrition Facts
Paleo Sweet Potato Breakfast Bowl
Amount Per Serving
Calories 410
Calories from Fat 225
% Daily Value*
Total Fat 25g
38%
Saturated Fat 2g
10%
Polyunsaturated Fat 0.1g
Sodium 63mg
3%
Potassium 368mg
11%
Total Carbohydrates 35g
12%
Dietary Fiber 9g
36%
Sugars 10g
Protein 12g
24%
Vitamin A
476%
Vitamin C
32%
Calcium
21%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
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Hi Kaylie! Have just found your food blog & am very interested in following your creations! Due to food sensitivities i find myself leaning towards a paleo-grain & dairy-free existence. This recipe sounds like a nice change of pace from eggs but am curious about your calorie count….as 2 T. of almond butter alone is 190 calories. 🙂 Thanks!
Hmmm, let me check on that! My website auto fills the nutrition count, so some of it may be incorrect. 🙂
Just found your site and am loving it (your foodgawker photos lured me in!). I have celiac as well as food allergies & am a recovering anorexic (yes, sadly, I’m ~THAT~ person at the dinner table) and after a lot of chatting with my older brother who also struggles with food issues, Paleo is really looking like something I should give a dedicated try, above & beyond being simply gluten free. For the next 3 months, I’m going Paleo. Just one question, or rather a request for a bit of advice… any chance would you know if cashew, sunflower & pumpkin seed flours/milks/butters (which I make at home) would work as substitutes for all the almond products? In a weird way, I lucked out in the allergy front – I can have the aforementioned items BUT am wildly allergic to almonds, pecans & walnuts… which frankly seem to be the main must use in paleo cooking (the egg & banana allergy also sucks). Any chance you have fiddled with this type of substituting? Does one nuts/seed swap out 1 to 1? It’s likely a stab in the dark but hey, I figured it’s better to ask and sound like an idiot instead of making assumptions – and thus PROVING myself to be the idiot! Sorry for the novel length natter, I’m off again to read through your wonderful work. Thanks for all the magnificent work you have done on this site, its truly amazing.
Oh hey Jenna 🙂 Nice to meet you! And I am so happy to have you here and to hear a bit of your story. As far as subs go- 1 for 1 should work just fine! I haven’t tried it in this specific recipe but most milks act the same (unless its full fat coconut milk). You can totally make this recipe with your milk subs! Enjoy!
I, unfortunately am allergic to coconut. What would be a good sub for that?
You don’t have to top it with coconut milk 🙂
If you have a nut allergy, what substitution could you do for the almond butter?
Any other kind of nut butter will work! 🙂
LOL on that last comment. A nut allergy would mean any nut, I believe. I just improvised this recipe with what I have on hand. I used sunflower butter (from T. J.’s) and a popular fruit and honey spread (triple berry) for the nut butter and blueberries. Luckily I had the rest of the ingredients. It taste delicious. Thank you! P.S. I buy a bag of organic sweet potatoes from Costco. They are wonderful and I use that many because I don’t eat nightshade vegetables. (White potato)
You could probably try sunflower butter. It’s pretty similar to peanut butter.
Hey! I could have sworn I’ve been to this website before but after reading through some of the post I realized it’s new to me. Anyways, I’m definitely happy I found it and I’ll be book-marking and checking back frequently!
Wow, so happy to have found you. Cannot wait to try the Sweet Potatoes, Almond butter breakfast. Your pics are awesome. I will be back.
Thank you!
This is really interesting, You are a very skilled blogger. I have joined your feed and look forward to seeking more of your wonderful post. Also, I have shared your site in my social networks!
Is this recipe a cold dish, can it be warmed?
Either way works! 🙂 It’s up to your personal taste preference.
Do you use plain, unsweetened almond milk?
Yes. 🙂
This looks amazing! I am sweet-potato-OBSESSED, so this looks like a must-try for me! Thanks for sharing!
This is so yummy! I found one T if almond butter to be plenty for me! Thanks for the recipe!
Hi! Found this recipe through Pinterest as I started my first round of Whole 30. I tried it this morning and fell in love! I used a blender and found I had to add more almond milk for it blend and look as smooth as yours. Still delicious! Definitely something I will make again.
Do you know if this is something I can make ahead of time and warm up? Would love to have this on workdays. 😋
Hi Yami, ai’m glad you loved it- I think making it up ahead of time would work! You could probably freeze it too.
How do you feel this meal keeps – for meal planning. Is it something that reheats well so it can been eaten all week long when made ahead?
I think it should keep just fine. You could even try freezing it! 🙂
This looks AMAZING! Do you peel the sweet potato or do the skins get blended up well in the food processor?
I have done it both ways… 🙂 Whatever you like best.
Do you put the whole sweet potato in the blender/processor (including skin)? Or just the meat from the SP? TIA
never mind, just saw PP!
You can use sunbutter. Sunflower seed butter.
Yes, totally! Whatever kind of nut butter you like best 🙂
This is absolutely amazing! I don’t think I would have gotten through Whole30 without this. It continues to be my go to breakfast most mornings. Thank you so much! Looking forward to trying your other recipes!
Oh so good to hear Jennifer! Love this 🙂
Do you peel the sweet potato before putting it in the food processor?
Hi Jen, I have done it both ways. If you peel the skin the color will be more consistent and vibrant… but then it’s wasting food, so I usually include it. 🙂
How does this recipe store as leftovers? Could I potentially make a big batch at the beginning of the week and have it taste good over the next 5 days? It looks amazing and I want to make it a staple of my meal prep if possible!
Hi Marin, I know this would last at least three days, I’m not sure after that…
This looks great but it’s not Whole30. The almond milk linked to has rice starch in it… Any suggested W30 alternatives? Saw in your earlier post that coconut milk wouldn’t behave the same.
Hi Sara, homemade almond milk works great for this recipe!
Hi Kaylie, I’m preparing for a Whole30 and this looks good – but I’m allergic to almonds (and all other nuts)! I will substitute sunbutter for the almond butter, but can I use coconut water or coconut milk for the almond milk?
Hi Allyson, yes- sunbutter and coconut milk will totally work! 🙂
is it possible to cook the sweet potato ahead of time? this recipe looks so good 🙂
Totally!
I used the banana and almond milk/coconut creamer topped with blueberries. It was delicious and filling and made enough for two breakfasts. It felt very indulgent , like Belgian waffles but without the gross stuffed sugar high afterwards. Will definitely make this again ! Thanks !
Made this for breakfast this morning. Considering I thoroughly enjoy sweet potatoes, I figured I’d like this. Nope. I LOVED it! Thanks for my new “go-to” recipe!
Love this! Thank you 🙂
Yay! Thank you!
Thanks for sharing! I’m on whole 30 and was looking for other breakfast options, and yours sounds delightful. I can’t wait to try it!
I love the recipe I changed it up a little I added three sweet potatoes a banana and a half. I used 9 tablespoons of water and about 9 tablespoons of almond butter… I boiled my sweet potatoes on top of the stove and then peel the skin then added them to the blender with the bananas and the almond butter. I will have the cinnamon or the blueberries when I eat it. I pre sample it was phenomenal. A must-have recipe. Thanks for sharing blessings.
SOOOO yummy! Thank you for sharing!
A very interesting recipe. Would it be good for weight management? I’ve been trying to get more creative with my breakfast of late while keeping nutrition in mind as protein and fiber are key for me.
I think so- maybe reduce the amount of almond butter. 🙂
The flavors were delicious however the almond butter overpowered the sweet potatoes. Will cut the almond butter in half next time. Again too much almond butter. Otherwise a good breakfast bowl.
Should I peel the sweet potato before putting it into the blender?
You can make either way- it’s just up to your personal preference.
OMG this recipe just made my day!!! I am meal prepping & would like this to be my go to breakfast. How long will this last in the fridge? I’m so excited to make your recipes!!
Thanks!!!
Thank you Erika! Um, not sure how long exactly- I actually have some in the fridge that’s been there for 3 days and it’s still good, so I would keep it around 4-5 days.
Hello, do you think a whiter sweet potato would work/taste just as good with this recipe? Also, I’m doing the paleo diet to regulate blood sugars, so do you think using a boiled sweet potato would work instead of a bake one?
Yes and yes! That should totally work. 🙂
Thanks for your Sweet Potato Bowl recipe. I’m on a very low soduim diet plus, other restrictions. I’m going to try this then check more into the whole 30 recipes. AGAIN, THANK YOU!!
Mmmm I loved it 😍 it was so good the blueberry’s really complemented the coconut milk 😀
Do you normally eat this hot or cold?
Hi Kelly, I eat this both warm and cold! Try both and see what fits you best. 🙂
Do you have to use a nut butter or can I leave it out?
Hi Kathy, you can totally leave it out! 🙂 Enjoy!
I’m not eating any specific plan, the recipe just looked good. I didn’t blend it, I like it chunkier typically. I also sprinkled coconut flakes on top. I followed the recipe and toppings otherwise. It was delicious in every single way, thank you!
So good to hear, Emily! Thank you!
This might be a silly question…but ALL of this is super new to me. When I cook my sweet potato and go to put it in the blender.. do I leave skin on and everything?
Hi Brittany, you can! I have don’t it both ways, but I usually leave it out so it’s super smooth. It totally up to you! 🙂
This is absolutely amazing! I almost licked the blender blade to get all the goodness. Definitely will be making this again and again. Thank you for sharing it!
Thank you Meghan!
Is this recipe one serving? Thanks!
Hi Jen, yes it’s one serving. 🙂
Im curious to try this dish, but I wonder have you tried making this ahead? Would you just simply reheat when it’s ready to eat? I’m new to the sweet potato world so not sure what it’s limitations are. Thanks!
Yes, that totally works! I’ve done that before. 🙂