As the weather gets colder, I find myself naturally craving hearty root vegetables rather than the fruits I spent the summer snacking on. One of my go-to staples lately has been baked sweet potatoes. They are super cheap and nutrient-dense and you can bake a few at a time for quick and easy prep throughout the week.
Once you bake the sweet potatoes, you can stuff them with whatever fruit, yogurt, nuts, and seeds you would like. The flavors I chose to use were inspired by a sweet potato banana bread recipe. It resulted in a sweet and savory, guilt-free comfort food that can be enjoyed for breakfast or dessert.
Enjoy this Vegan Sweet Potato Breakfast Bowl for a delicious, healthy cold-weather meal that will power you all morning.
YIELDS
1 serving
PREP TIME
COOK TIME
TOTAL TIME
- 1 sweet potato
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 tbsp maple syrup
- 1/2 cup vanilla coconut yogurt
- 1/2 banana, sliced
- 2 tbsp granola
- 1 tbsp sliced almonds
- 1 tbsp walnuts
- 1 tbsp bee pollen (optional)
- 1 sweet potato
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 tbsp maple syrup
- 1/2 cup vanilla coconut yogurt
- 1/2 banana, sliced
- 2 tbsp granola
- 1 tbsp sliced almonds
- 1 tbsp walnuts
- 1 tbsp bee pollen (optional)
Directions
1. Preheat oven to 430°F.
2. Using a fork, pierce the potato a few times so the steam can release when it bakes.
3. Place the potato directly on the baking rack in the oven. Bake for about 45 minutes, until the potato can be pierced with a fork.
4. Remove from oven and cut in half. Sprinkle the cinnamon, nutmeg, ginger, and syrup onto each half. Use a fork to mash it all together.
5. Top with yogurt, banana, granola, nuts, and pollen. Drizzle with additional maple syrup if desired.
Vegan Banana Cream Pudding
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Photo: Lauren Sacerdote
