Whole30 Sweet Potato Breakfast Bowls

Name: Whole30 Sweet Potato Breakfast Bowls
Total time: 10 min
Yield: 1 servings
Cuisine: Indonesian
Ingredients: 1 small /medium sweet potato; 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))

Wondering what you can eat for breakfast on Whole30? Make easy sweet potato breakfast bowls! A warm, satisfying vegetarian recipe with no eggs.

⏱️ 10 min 🔪 Prep: 5 min 🔥 Cook: 5 min 📊 Easy 👁️ 23 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

1 servings

1 small /medium sweet potato
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))

Steps

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.