Bored of your breakfast? Try this Superfood Sweet Potato Breakfast Bowl, made with sweet potato pudding and topped with oodles of superfoods, like blueberries, pomegranate, almonds, and cacao nibs.
I love breakfast food, but sometimes, it can seem like there are only 3 options: oatmeal, smoothies and smoothie bowls, or veggie scrambled eggs.
Enter the Superfood Breakfast Bowl. I’ll be posting a series of these slightly unconventional veggie-packed bowls, to jazz up your mornings.
This one consists of a thick and creamy sweet potato pudding base (dairy-free, sugar-free of course!) and can be topped with whatever fruit and nuts your heart desires. I’m particularly fond of blueberries, pomegranate, almonds, and cacao nibs. (Blueberries in summer, pomegranate in winter!)
Grab & Go
If you want a quick, grab and go breakfast, consider making 3-5 of these for the week, as they should last up to 5 days (just don’t put blueberries on any jars for the end of the week, as they typically go bad a bit faster, in 2-3 days).
Try this Recipe
If you try this recipe, let me know! Leave a comment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram or @mariamarlowehealth on Facebook. I’d love to see what you come up with.
- 1 medium sweet potato (about 10 ounces)*
- 1/2 cup water
- 1 Tbsp. almond butter
- 1 date
- 1/8 tsp. vanilla extract
- 1/8 tsp. cinnamon
- 1/8 tsp. pink salt
- 1 tsp. unrefined coconut oil, liquified
- ¼ cup frozen or fresh organic blueberries
- 1/4 cup pomegranate arils
- 1-2 Tbsp. pumpkin seeds
- 1 Tbsp. cacao nibs
- 2 tsp. shredded coconut
- 1-2 Tbsp. chopped almonds
- Steam the sweet potato: Fill a steamer pot with about an inch of water and bring to a boil over high heat on the stovetop. Meanwhile, cut the sweet potato into 1/2-inch thick rounds, then in quarters (or eighths if it's a very wide potato), add to steamer basket, cover, and steam for about 8 minutes, or until easily pierced with a fork.
- Make the liquid base: While that steams, add water, almond butter, date, vanilla extract, cinnamon and salt to a bullet blender. Blend until smooth, about 30 seconds.
- When the sweet potato is steamed, add that to the blender, along with the liquified coconut oil,** and blend until smooth, another 30-60 seconds.
- Spoon sweet potato pudding into a glass container, top with 2-3 toppings. Cover and refrigerate at least 1 hour, until ready to eat.
- *If using organic sweet potatoes, keep the skin on. If not, peel the skin before chopping.
- **My favorite combo is blueberries, pumpkin seeds or almonds, and cacao nibs. But, feel free to throw on whatever you have on hand.
- ***To liquify coconut oil, place the glass jar in a warm water bath, or simply scoop out the amount of oil you need, and warm that in an appropriate container in the microwave or stovetop.
- When covered and refrigerated, this should last for up to 5 days.