Description
Healthy, hearty, and oh-so-delicious, these fun and versatile Sweet Potato Breakfast Bowls are a wholesome way to enjoy a quick and easy breakfast. We’ve provided three tasty ways to use left-over roasted sweet potatoes that are sure to put a smile on your face. Warm, caramelized sweet potatoes topped off with some of our favorite variations like Cinnamon Blueberry Pecan Bowl, Peanut Butter and Berries Bowl, and Southwestern Bowl are all a great way to start your morning making it this week’s Whip It Up Wednesday recipe. Sweet or savory, mix and match your favorites – the combinations are endless!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.
Ingredients
Cinnamon Blueberry Pecan Sweet Potato Breakfast Bowl:
- Mashed Sweet Potatoes
- Blueberries (Fresh or Frozen/thawed)
- Pecans
- Bananas
- Almond Butter (optional)
- Cinnamon
- Maple Syrup (optional)
Peanut Butter and Berries Sweet Potato Breakfast Bowl:
- Mashed Sweet Potatoes
- Strawberries (Fresh or Frozen/thawed)
- Blackberries (Fresh or Frozen/thawed)
- Raspberries (Fresh or Frozen/thawed)
- Bananas
- Peanut Butter
- Chia & Flax Seeds (Optional)
- Maple Syrup (optional)
Southwestern Sweet Potato Breakfast Bowl:
- Mashed Sweet Potatoes (mixed with a sprinkle of chili powder and cumin)
- Sliced tomatoes
- Corn
- Black beans
- Shredded romaine lettuce
- Sliced red onions
- Salad
- Guacamole
- Jalapeno
- Tortilla chips
Each bowl is totally customizable with your favorites
Instructions
Batch Oven-Baking Sweet Potato Instructions:
- Preheat oven to 425 F.
- Line a large baking sheet with parchment paper.
- Wash the skins of the sweet potatoes really well. Make as many or as few sweet potatoes that you plan to consume within a 5 to 7 day period. Pierce with a fork or knife to prevent bursting.
- Place the sweet potatoes on the parchment paper lined baking sheet, space them out a little so they do not touch each other. Then place them in a preheated 425 F oven and bake for approximately 60 minutes (+/-), largely dependent upon the size of the sweet potatoes, until tender.
- After 60 minutes, check them by piercing them with a sharp knife. If the knife slides in easily, they should be done. Continue baking until tender, if needed. Once tender, remove them from the oven, leave them on the baking sheet, and allow them to cool completely to room temperature. Once cooled, simply pack them into a refrigerator storage container, lined with paper towels and refrigerate up to one week.
Making Sweet Potato Breakfast Bowls:
- When you are ready to eat, simply remove a sweet potato from the fridge, peel off the skins, mash them with a fork really well, and microwave for a few minutes until piping hot, then top with your favorite toppings as indicted in the recipe. ENJOY!
Notes
Baked Sweet Potatoes: Don’t be tempted to place hot/warm sweet potatoes in the fridge. They will sweat and become watery. You want them completely cooled down. They will still give off a tiny bit of moisture in the fridge, that is why you are lining the storage container with paper towels, to absorb any moisture.
Baked Sweet Potatoes Skins: Sometimes the natural sugar content of the sweet potatoes tends to sink and caramelize at the bottom of the sweet potato as it cools, creating a darkened, nearly blackened bottom. This is fine to eat since it is just really a concentration of the natural sugars; however, some folks may prefer to slice it off simply because it looks burnt. Either way is fine.
Mashed Sweet Potatoes: We like to really mash up the sweet potato with a fork to make it fluffy. This takes a minute or so to really fluff it up. This also helps distribute the natural sweetness that may have settled at the bottom throughout the baked sweet potato.
Blackened Charcoal: Sweet potatoes have a lot of natural healthy sugars. While roasting in the oven, they will sometimes leave blackened charcoal clouds if there are any cuts or opening in the skin. This is natural and fine. Just scrap it off before refrigerating.
Serving: 1 Bowl
Storage: Baked sweet potatoes – refrigerate – 5 to 7 days; Finished sweet potato bowls-eat immediately