I started making sweet potatoes for breakfast when I put myself on a week long grain-free challenge last winter. It left me feeling lighter, more alert and fully satisfyed so I wanted to share my favorite grain-free brekky with you!
Now, I LOVE oatmeal and I eat it nearly every day for breakfast. I've always eaten it and I never get sick of the stuff. So needless to say, giving up my breakfast staple was my biggest concern while taking this break from grains. But, I found that I felt GREAT without it and this sweet, nourishing whole-food alternative was just as delicious, satisfying and maybe even more filling.
Along with feeling better, my week long grain-free experiment reminded me about the value of meal prepping. This recipe is SO convenient if you simply take the time to prep ahead (step-by-step directions below). Now, every 7 days or so, I cook off a batch of 6-8 sweet potatoes to enough throughout the week. This ensures that I have ready-to-eat whole-plant-foods on hand so I make better choices instead of going for the processed alternative.
It's worth mentioning that as a whole-foods plant-based vegan, sweet potatoes are one of my staple foods, I have them at least a couple times a week but I never really thought about them for breakfast until recently. Sweet potatoes are a carbohydrate (read: energy) rich food that is high in pre-biotic fiber (especially in the skin), they're lower than regular potatoes on the glycemic scale and contain a ton of vitamins and minerals like beta carotene, vitamin C, manganese, copper, pantothenic acid, vitamin B6, potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.
When you top these golden beauties with a balanced ratio of fats, proteins and other micronutrients (from nuts, seeds and fruit) it's easy to see how this could be your healthiest meal of the day - but, don't forget to eat your greens though! I love how the cinnamon, nut butter and fruit play together flavor-wise - making this taste more like a sweet potato pie than anything else. So good!
Of course this recipe is FULLY customizable - I make recommendations below of my favorite combination but you can, and should, make it your own! I also love it because you can totally take it on the go - just wrap it in a few layers of tin foil and enjoy this fork-free treat anywhere)
PRO TIP: Make sure you add just the teeniest sprinkle of salt to your potato when adding your toppings - it will take the flavors to NEW heights!
Serves: 1 • Prep Time: 5 min (if cooking sweet potato a la carte, add 1 hr)
Recipe for One Serving
- 1 cooked sweet potato
- 1-2 tbsp. almond butter/tahini (I did a combo of both)
- 1/2 tbsp. flax seed
- 1-2 tsp. maple syrup
- 1/2 banana
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- OPTIONAL ADD-ONS: 1/4 cup mulberries, goji berries, blueberries, raspberries, almonds, walnuts, chia seeds, maca powder
If you're meal prepping/bulk cooking, start the night before by cooking your sweet potatoes so you have an easy morning routine - wash, dry and poke the skin of 4-6 large sweet potatoes with a fork.
Place them on a parchment lined baking sheet in a preheated 425*F oven for 45 minutes to 1 hour. Once tender, remove from the oven and allow to cool on top of the stove. After that, you can store them in the fridge for up to one week.
In the morning, you can enjoy the potato cold, at room temp but I would recommend preheating your sweet potato in the oven (10-15 minutes at 350*F does the trick) or in the microwave (2-3 min on high), if you use one.
Slice the potato open length-wise and place in a shallow bowl or on a large plate - spread the nut butter over both sides and allow it to melt slightly with the heat of the potato. Add the rest of your toppings/spices in whichever order you so choose. Enjoy immediately or wrap it in tin foil as a nourishing on-the-go breakfast/lunch/dinner - and don't forget to eat the skin!