Sweet Potato Breakfast Bowl

This sweet potato breakfast bowl is a warm, porridge-like bowl of comfort that's quick and easy to make, filling, and delicious. Paleo, Whole30, and AIP friendly.

When it's morning and you aren't sure what you're going to have for breakfast, this sweet potato bowl is a great option.

You only need a sweet potato and a banana to really make it work (though you could use applesauce or even skip the banana entirely).

So yummy and satisfying!

 

Toppings for the bowl

There are so many choices for toppings, but here are some of my favorite ones:

    • Bananas and chocolate tigernut granola (AIP-friendly!). This is what is in the picture.
    • Sliced figs and melted coconut butter
    • Sliced kiwis, pineapple chunks, and coconut flakes for a more tropical vibe

Really, there are tons and tons of things you can do and that's what makes bowls like this so much fun, especially on a restricted diet like AIP. You feel like the possibilities are endless! (Which is awesome because how often do you feel that way on AIP, right?)


Sweet Potato Breakfast Bowl from above, covered with fresh banana slices and tigernut granola

Sweet Potato Breakfast Bowl

Author: Michele
Servings: 1 bowl
This sweet potato breakfast bowl is a warm, porridge-like bowl of comfort that's quick and easy to make, filling, and delicious.
Make Ahead: You can make this bowl up to 1-2 days ahead of time, just because the banana starts to turn brown.
However, you could always make the steamed sweet potatoes up to 5 days ahead of time and then just add the banana just before serving.
5 from 3 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
  

Instructions
 

  • Set a saucepan 1/4-filled with water over medium-high heat.
  • Peel and dice the sweet potato into 1/2-inch cubes, set into the steamer basket, and place over the saucepan. Cover and steam for 15 minutes (or until the sweet potato pieces are soft).
  • Meanwhile, place the banana, collagen powder, milk, cinnamon, salt, and fat (if using) into a medium/large mixing bowl.
  • Once the sweet potato is soft, pour the pieces into the mixing bowl as well. Using an immersion stick blender, potato masher, or fork, mash and blend until creamy.
  • Scoop the mixture into a serving bowl and add any desired toppings.

Notes

Freezing: While you CAN freeze this, I don't love the texture as much as fresh. Therefore I recommend freezing just the mashed sweet potato in a portion-sized container and then thawing, reheating and adding the rest of the ingredients when you are about to serve it.
Course: Breakfast
Cuisine: American
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, bowl, Paleo, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !

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