I usually prep this meal at the beginning of the workweek. It’s so easy to assemble in the mornings when you have a busy schedule. The sweet potato with almond butter will keep you full throughout your morning as well. It’s easy to pack and bring with you.
Sometimes I modify this recipe with different toppings. I change things up some weeks and make different mixtures. Some of the toppings I’ve tried and liked are:
- dried cranberries
- sliced almonds
- sea salt
- coconut flakes
- crushed pecans
- crushed walnuts
- golden raisins
- macadamia nuts
How to Make Sweet Potato with Almond Butter
There are two options for cooking the sweet potatoes: roasted and boiled. Both options are good but bring out slightly different flavors. You can bake the sweet potato in the skin by piercing the skin with a fork. Wrap the whole potato in foil and bake at 400F for about 45 minutes or until tender. The sweet potato will be easily peeled.
The other option for cooking the sweet potato is by peeling, chopping and boiling the sweet potato (like below). I find this to be the fasted method, so I usually go this route.
I store the sweet potatoes in their own container until I’m ready to assemble the sweet potato bowl.
When preparing the sweet potato bowl, I first heat up the sweet potatoes in the microwave. Then I add about 1 tablespoon of almond butter. Make sure to check that your almond butter doesn’t have added sugar. I mix the almond butter and sweet potatoes together. Then add whatever toppings you fancy. The toppings can make the sweet potato bowl taste very different.
I also create a container for the toppings that I will be using for the week.
You can get creative with this dish and add your favorite toppings. If you’d like it a little sweeter, add some honey.Print
This sweet potato with almond butter breakfast bowl is a great breakfast meal prep friendly recipe. It’s nutritious and filling, and it’s so easy to make!
- 2 lbs sweet potato
- almond butter
- shaved almonds
- dried cranberries and/or raisins
- Peel sweet potatoes and cut into 2” chunks.
- Boil sweet potatoes until cooked through.
- Refrigerate sweet potatoes until needed.
- When preparing in the morning, heat sweet potatoes in the microwave for 45 seconds.
- Mash sweet potatoes and mix in almond butter.
- Add nuts and dried cranberries and/or raisins.
Nutrition facts are for 1 serving of 6 ounces sweet potato, 1 tbsp of almond butter, 1 tbsp of honey, 1 tbsp of sliced almonds, and 2 tbsp of dried cranberries.
- Category: Breakfast
- Method: Boiling
- Cuisine: American
- Serving Size: 6
- Calories: 291
- Sugar: 33 g
- Sodium: 525 mg
- Fat: 5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 8 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: sweet potato breakfast bowls