Want a quick and easy breakfast idea? I know, I love a good, quick, healthy and easy recipe for the weekday mornings. Which is why I created this sweet potato breakfast bowl. If you can roast the potatoes the night before (or even on the weekend when you have more time), you can easily whip this up. All you need are some fun toppings, a blender and some kind of nut butter, oh and sweet potatoes of course. I love getting creative with the toppings so I feel like I am having something different from day-to-day. The other great thing is that I’ve had this both warm and cold and both work.
If you are curious why I love sweet potatoes, one reason is how great they are for you skin. You can read all about that plus my other fave foods to incorporate to get glowing skin by downloading my FREE eBook.
One of my favourite foods to meal prep are sweet potatoes. They can easily be added to any meal (salads, sides, breakfast) and can be made to be more savoury or sweet, just like this sweet potato breakfast bowl. Plus if you really want to save time, prepping a few simple items will actually save you time and the headache of putting together a full meal from scratch. Read my tips below to learn a bit more on how I meal prep.
Making Meal Prep Work for Me:
I get it though, I used to come home from work, exhausted and have to get dinner ready in 30 minutes or less. It felt overwhelming. Coming up with a meal idea, then getting the ingredients and making it. Honestly, so many times when I would come home, HUNGRY AF, I would sit down first and eat half a bag of chips or gorge on chocolate. Pretty much, whatever I could get my hands on. This was due in large part to not having my blood sugar balanced, but also being ill-prepared to make dinner. Meal prep has saved me in so many ways! But I don’t do traditional meal prep in the sense of making the same meals for everyday of the week. That just won’t work for me at all. First, I would be so bored of eating the same thing and I believe variety is the spice of life. Second, it seems far too restrictive to me and I am not one for diets as I like to incorporate more of an intuitive eating approach. So I compromise and do my meal prep a little differently. This way I can grab what I like and make a meal that meets my needs.
Here is how I meal prep in a way that makes sense to me. I like to prepare a bunch of veggies, carbs and protein so that I can reach for what I want and easily make a meal out of it.
Quick Meal Prep Tips and Tricks:
- Protein: a whole chicken, roasted chickpeas, boiled eggs, oven-baked tofu or tempeh, lentils, beans, veggie burgers and turkey burgers.
- Veggies: roasted veggies such as cauliflower, broccoli, sweet potatoes, radishes, carrots and washed and dried kale/other leafy greens
- Carbs: cooked rice, quinoa, sweet potatoes, white potatoes, farro, buckwheat, or steel cut oats
Making big batches of different things helps make it a lot easier to grab whatever I want and put together a meal. Because as much fun as cooking is for me (and I do LOVE IT), I also want quick and easy sometimes (especially for lunches) as I’m working from home.
If you want to make meal prep even easier on yourself you could batch cook things while you are already cooking. For example, if you are making dinner, why not hard boil a bunch of eggs at the same time. All of that will add up over time as well and still save you a bunch of time in the kitchen.
Sweet Potato Breakfast Bowl:
Ok, lets get to this delicious sweet potato breakfast bowl, shall we?
To make things even easier, cut your sweet potato in half to reduce the amount of cooking time. This way they only take about 20 minutes in the oven and because you are blending it up, it really doesn’t need to stay whole anyway.
If you want to see another way to serve up sweet potatoes for breakfast, be sure to check out this post!
Please note I was majorly inspired by this recipe and only tweaked it just a little.
Sweet Potato Breakfast Bowl
A delicious, easy breakfast option that can be made any way you like!
- 1 large sweet potato, cut in half
- 2 tbsp nut butter almond or hazelnut are nice
- 2 tbsp dairy free milk
For the toppings
- yogurt dairy free or plain
- nuts, seeds of your choice
Heat your oven to 400F.
Cut your sweet potato in half and place on a pan lined with parchment paper, cut side down.
Cook for 20-25 minutes depending on the size.
Remove and let cool for a few minutes, then peel and add the flesh along with the nut butter and dairy free milk to a food processor or blender.
Blend until smooth.
Remove from the blender and pour into a bowl and add your toppings.
You can serve this either warm or cool.
Make the sweet potato the night before and then blend in the morning and add your toppings for a quick breakfast.