Have you ever tried a sweet potato almond butter bowl with dried cranberries and shredded coconut? This is hands down one of my favorite breakfast recipes. My friend, Melody, introduced me to sweet potato breakfast bowls several years ago. I've been hooked ever since.
I usually prep this meal at the beginning of the week. It’s so easy to assemble in the mornings when you have a busy schedule. This breakfast bowl will keep you full throughout your morning. Not to mention, it’s easy to pack and bring with you.
How to Cook Sweet Potatoes
There are two options for cooking sweet potatoes: roasted and boiled. Both options are good but bring out slightly different flavors. For roasted sweet potato wedges, I recommend following this recipe.
If you want to boil the sweet potatoes, this takes a little less time (around 15 minutes). Just peel and chop the sweet potatoes. Cook in a large pot of boiling water. Remove once the sweet potatoes are easy to pierce with a fork. Drain the water from the sweet potatoes.
I store the sweet potatoes in their own container until I'm ready to assemble the sweet potato bowl.
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
- flaked sea salt
- coconut flakes
- crushed pecans
- crushed walnuts
- golden raisins
- macadamia nuts
How to Make
When preparing the sweet potato bowl, heat up the sweet potatoes in the microwave. Then add about 1 tablespoon of almond butter. Make sure to check that your almond butter doesn't have added sugar. Then add whatever toppings you fancy. If you’d like it a little sweeter, add some honey.
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.
Sweet Potato Almond Butter Bowl
- 2 lbs sweet potatoes
Toppings Per Bowl
- ½ teaspoon cinnamon
- 1 tablespoon almond butter
- 1 tablespoon shaved almonds
- 2 tablespoon dried cranberries
- 1 tablespoon shredded coconut
- Peel and cube the sweet potatoes. Boil the sweet potatoes until they are tender (about 15 to 20 minutes). Drain the sweet potatoes. Store the sweet potatoes in an airtight container that goes in the fridge.
- When ready to prepare the sweet potato almond butter bowl, heat the sweet potatoes in the microwave for 45 seconds to a minute.
- Mash sweet potatoes and mix in almond butter. Add the toppings.
- Nutrition facts are for 1 serving of 6 ounces sweet potato, 1 tablespoon of almond butter, 1 tablespoon of sliced almonds, and 2 tablespoon of dried cranberries.