Sweet Potato Breakfast Bowl Recipes

SWEET POTATO BREAKFAST BOWLS

Steps:

• Preheat the oven to 400°F.
• Line a rimmed baking sheet with parchment paper. Place the sweet potatoes on the sheet and roast them for about 45 minutes, or until they're quite soft and a knife easily pierces through the flesh. Remove them from the oven, slice them open, and allow them to cool for a few minutes.
• About 30 minutes into the roasting of the sweet potatoes, start baking the bacon. Once the bacon is cool, roughly chop it, then set it aside.
• To make the sweet potato purée, I find it easiest to cut the ends off the sweet potatoes, then peel the skin off. Place the roasted flesh into a food processor, then add the coconut milk, vanilla, salt, and, if desired, collagen powder. Purée for about 30 seconds, or until the mixture is smooth. If it's too thick, add a splash more of the coconut milk and process again. If you don't have a food processor, combine everything in a large bowl and stir it very well with a wooden spoon.
• Divide the sweet potato purée between serving bowls. Top it with the chopped bacon, blueberries, sliced banana, and chopped almonds, and serve.
• The bowls can be assembled ahead of time, but it's best to leave the fruit off until they're ready to eat. They can be eaten cold or gently reheated.

SWEET POTATO BREAKFAST BOWL

Steps:

• Preheat oven to 425 degrees.
• Spray with nonstick cooking spray or line a 9x13 pan with foil.
• Peel and chop sweet potatoes into bite sized pieces.
• Lay potatoes on prepared pan and drizzle 2 Tablespoons of coconut oil over pieces.
• Toss until all potatoes are coated in coconut oil.
• Sprinkle with 1 teaspoon of salt.
• Bake for 25-30 minutes, tossing every 10 minutes, until potatoes begin to golden.
• Transfer potatoes to breakfast two bowls and top with almond butter, coconut flakes, chia seeds, chopped pecans and blueberries. Drizzle with honey to taste.

ROASTED SWEET POTATO, BLACK BEAN, AND CHORIZO BREAKFAST BOWLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
• Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
• Meanwhile, combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
• Brown chorizo in a large skillet over medium-high heat, breaking up any large clumps, for 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
• Crack eggs into the skillet and cook until whites are set and yolks reach the desired doneness, 3 to 5 minutes.
• Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

SWEET POTATO BREAKFAST BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
• In a large bowl, stir together the mashed sweet potatoes, almond butter, maple syrup, and vanilla until well combined. Add the oats, cinnamon, and nutmeg and stir until well combined.
• Transfer the mixture to the baking pan and spread in an even layer with a spatula.
• Bake for 20 minutes. Remove from oven and top with the slivered almonds and shredded coconut, pressing gently into the bars. Bake for another 10 minutes, until the coconut is lightly toasted.
• Let cool for 10 minutes, then slice into 9 bars.
• Enjoy!