Gluten-Free Sweet Potato Breakfast Bowls For Spring
A nutritious and delicious breakfast option featuring sweet potatoes, perfect for spring.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup cooked quinoa
- 1/2 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1/4 cup chopped nuts (walnuts or pecans)
- 1/4 cup dried cranberries
- Fresh fruit for topping (berries, banana, etc.)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork, then bake for 45-60 minutes until tender.
- Once cooked, let the sweet potatoes cool slightly, then scoop out the flesh into a bowl.
- Add cooked quinoa, almond milk, maple syrup, and cinnamon to the sweet potato and mix until smooth.
- Divide the mixture into bowls and top with chopped nuts, dried cranberries, and fresh fruit.
- Serve warm or refrigerate for a make-ahead breakfast option.
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Notes
- Can be stored in the refrigerator for up to 3 days.
- Feel free to customize toppings based on your preference.
- This recipe is vegan and gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg