Whole30 Breakfast Bowls

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Whole30 Breakfast Bowls Staring down the week ahead and finding the idea of coming
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Whole30
Breakfast Bowls
Healthy Whole30 breakfast bowl

Staring down the week ahead and finding the idea of coming up
with a healthy breakfast every morning slightly demoralizing? Say
hello to this Whole30 Sweet Potato Breakfast
Bowl
!

Healthy Whole30 breakfast bowl

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It!0

Made with cooked sweet potatoes, nut butter, and warm spices,
it’s grain free, ultra nutritious, and warm and cozy too.

The secret to this bowl’s allure is to heat the cooked sweet
potatoes on the stove to intensify their flavor, then whipping them
with a hand mixer.

Heating gives the sweet potatoes an incredibly rich flavor, and
whipping creates a fluffy texture will make you feel like you’re
being served at a fancy bed and breakfast (anyone own one and want
to invite me over?).

The sweet potato base reheats nicely, so feel free to make a big
batch of this breakfast for meal prep.

One of the most common requests I receive this time of year is
for vegetarian Whole30 breakfasts. Since you can’t eat oatmeal on
Whole30, meat and egg-based breakfasts (like the sausage in this
Whole30
Breakfast Casserole
) are a natural choice.

That said, even for non-vegetarians, eating meat every
morning—then often again at lunch and dinner—loses its luster.
Hence, the popularity of these Whole
30 Vegetarian Power Bowls
, which are savory and delicious any
time of day.

But what about when you are tired of eggs AND meat AND savory
items in general? (Whole30 rules out added sugars too, so I also
receive many requests for Whole30 sweet breakfast recipes.)

That’s where these (100% naturally sweet, sugar-free) sweet
potato Whole30 breakfast bowls come in!

Whole30 breakfast bowl with pomegranates

A Whole30 sweet breakfast with NO eggs, these easy breakfast
bowls will be a welcome reprieve. You also certainly don’t need
to be following Whole30 to enjoy them!

Ben and I don’t adhere to any particular diet, and we’ve
been loving starting our mornings with these filling, nutritious
bowls.

Like many of you, I’m in reset mode looking to up my vegetable
intake.

Sweet Potatoes at Breakfast

If the idea of sweet potatoes at breakfast sounds odd to you,
I’m asking for your faith.

  • Cooked sweet potatoes are wonderfully, naturally sweet without
    any sugar required.
  • They pair beautifully with warm spices you already love at
    breakfast (think cinnamon and nutmeg).
  • A touch of nut butter enriches the sweet potatoes and makes
    this healthy recipe rich and satisfying.

One of the best ways to make sure you get your servings of
veggies is to start with them in the morning. It’s why I’m
sharing a smoothie recipe every week this month (this Green Smoothie
kicked us off).

At the same time, however, I’m often chilly when I wake up,
and a cold smoothie doesn’t always appeal. It’s nice to have a
warm option like these breakfast bowls.

You’ll go wild for the fluffy texture too!

Whole30 breakfast bowl with toppingsHow to Make Whole30
Sweet Potato Breakfast Bowls

Wondering what you can eat for breakfast on Whole30? Look no
further than this blend of sweet potatoes, almond butter, and
almond milk.

Tip!

You’ll need to start this recipe with cooked sweet potatoes.
You can bake them in the oven, microwave them (my least favorite
option, though it works in a pinch), or for the ultimate ease, try
my Instant
Pot Sweet Potatoes
or Crockpot
Sweet Potatoes
.

To make the bowls extra-filling, top them off with
Whole30-friendly ingredients like pepitas, chopped nuts, and select
fruits like blueberries and pomegranate seeds.

You can eat bananas on Whole30 in moderation, so if that works
for your diet plan, a few slices of bananas taste excellent atop
these bowls as well.

If you aren’t following a Whole30 diet, you can use as much
fruit as you like or add your favorite granola.

Those looking for a Paleo breakfast can follow this recipe as
is, or add a drizzle of honey or pure maple syrup, though
personally, I find the bowls sweet enough just as they are.

The Ingredients

  • Sweet Potatoes. Sweet potatoes are both
    incredibly nutritious and delicious, making them an excellent way
    to start the day and a wonderful base for our bowls. They’re
    packed with fiber, vitamins, and minerals.
  • Almond Butter. Helps make the breakfast bowl
    extra filling and gives it rich flavor.
Substitution Tip!

  • Allergic to nuts? Swap the almond butter for sun butter (heads
    up: it may turn the bowls a bit green, but they’ll still taste
    great).
  • You also can use a different nut butter of your choice, such as
    cashew butter.
  • For those not following a Whole30 diet, peanut butter is also
    delicious with the sweet potatoes.
  • Yogurt (optional) + Almond Milk. If you
    aren’t following a Whole30 diet but are looking for a grain-free
    breakfast, add Greek yogurt for a protein boost. You also can use a
    non-dairy yogurt or omit it.
  • Vanilla + Spices. Vanilla extract, cinnamon,
    and ginger add a much-needed cozy factor and perfectly complement
    the sweet potato.

The Directions Mashed sweet potatoes

  1. Add the cooked sweet potatoes to a saucepan.

Mashed sweet potatoes in a pot with milk

  1. Beat in the remaining ingredients.

Mashed sweet potatoes in a pot

  1. Stir for a couple of minutes, then serve with desired toppings.
    DIG IN!

Storage Tips

  • To Store. Refrigerate leftovers in an airtight
    storage container for up to 4 days.
  • To Reheat. Rewarm sweet potato bowls in a
    saucepan over medium-low heat or in the microwave.
  • To Freeze. Freeze leftovers in an airtight
    freezer-safe storage container for up to 3 months. Let thaw
    overnight in the refrigerator before reheating.
Meal Plan Tip

  • If you want to make these bowls for meal prep, double or triple
    the recipe. Then, portion the mixture into airtight storage
    containers (like these).
    When you’re ready to serve, transfer the mixture from one of the
    containers into a microwave-safe bowl or saucepan and reheat in the
    microwave or on the stovetop. Add your favorite toppings.
  • You can also prep your toppings in advance. Wash and dry any
    fruits, then store them in an airtight storage container in the
    refrigerator. Toast and chop your pecans, and store them at room
    temperature.

What to Serve with Whole30 Bowls

Banana Kale Pineapple Smoothie — the BEST, most delicious green smoothie! Packed with protein, it keeps you full, so it’s great for weightloss or detox. Easy, healthy, and even kids love it! Recipe at wellplated.com | @wellplated

Smoothies

Kale
Smoothie

4 mins

perfectly cooked slices of oven baked bacon on sheets of white paper toweling

Breakfast & Brunch

Oven Baked
Bacon

25 mins

A loaf of almond flour bread cut into slices

Baking

Almond
Flour Bread

1 hr

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A Whole30 breakfast bowl topped with blueberriesRecommended
Tools to Make this Recipe

  • Saucepan. Perfect for making
    these Whole30 breakfast bowls.
  • Hand
    Mixer
    . Helps beat the ingredients together for a
    creamy mixture.
  • Rubber
    Spatula
    . This heat-resistant spatula is my
    favorite.
The Best Saucepan

This high-quality pan will last you a lifetime. It’s an
essential tool for any kitchen!

Healthy Whole30 breakfast bowl
Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you
liked the recipe.

Looking for more Paleo and Whole30 friendly recipes? I have a
whole collection of Whole30
recipes
for you to peruse. Each of them is either Whole30
naturally or is easy to adapt to be so.

Love sweet potatoes as much as we do? Be sure to pick up a copy
of my cookbook. I have five
different ways to top them off for easy, healthy, all-in-one meals.
Each is more delicious than the one before it.

Whatever diet you follow—Whole30, Paleo, or the one I most
enjoy “it must be yummy or why bother?”—these wholesome
breakfast bowls are here to keep you warm, cozy, and satisfied. I
hope they’re just the change of pace you’re craving.

Healthy Whole30 breakfast bowl

Print Whole30 Sweet Potato Breakfast
Bowls

Wondering what you can eat for breakfast on Whole30? Make easy
sweet potato breakfast bowls! A warm, satisfying vegetarian recipe
with no eggs.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving (double or triple for meal prep)
Calories 373kcal
Ingredients

  • 1 small/medium sweet potato about 8 ounces, cooked (baked or
    cooked in the crockpot
    or Instant
    Pot
    ; see notes to microwave)
  • ½ cup yogurt Whole30 compliant if needed, or nonfat plain
    Greek yogurt
  • ¼ cup unsweetened almond milk
  • 1 tablespoon creamy almond butter
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • Pinch ground ginger
  • Pinch kosher salt
  • For serving: pumpkin seeds chopped toasted pecans, blueberries,
    pomegranate seeds (optional)
Instructions

  • Scoop the sweet potato flesh into a medium saucepan set over
    medium low heat.
    Mashed sweet potatoes
  • Add the Greek yogurt, almond milk, almond butter, cinnamon,
    ginger, and salt. With a mixer, beat the ingredients together on
    low speed until the ingredients are combined and the sweet potato
    is fluffy.
    Mashed sweet potatoes in a pot with milk
  • With a rubber spatula, stir and continue to heat until the
    mixture is hot and smells fragrant, about 1 to 2 minutes. Transfer
    to a serving bowl. Add desired toppings and enjoy.
    Mashed sweet potatoes in a pot
Notes

  • TO MAKE A POTATO IN THE MICROWAVE: Clean your
    sweet potato. Poke a few holes in the skin of the potato with a
    fork. Microwave it on a microwave-safe plate until it pierces
    easily with a fork. One potato will take about 5 minutes.�
  • TO STORE: Refrigerate leftovers in an airtight
    storage container for up to 4 days.
  • TO REHEAT: Rewarm sweet potato bowls in a
    saucepan over medium-low heat or in the microwave.
  • TO FREEZE: Freeze leftovers in an airtight
    freezer-safe storage container for up to 3 months. Let thaw
    overnight in the refrigerator before reheating.

Nutrition

Serving: 1bowl (without toppings) | Calories: 373kcal |
Carbohydrates: 53g | Protein: 17g | Fat: 10g | Saturated Fat: 1g |
Cholesterol: 5mg | Potassium: 1022mg | Fiber: 9g | Sugar: 14g |
Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 308mg | Iron:
2mg

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READ: Whole30
Breakfast Bowls

BakkBenchers Network

BakkBenchers Network

Kick-Ass content from the Back Benches every day ! We bring you the kind of shows that TV doesn't make ! Get ready to see the world from the back benches. We are responsible for only what we say, not what you understand ;)

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Kick-Ass content from the Back Benches every day ! We bring you the kind of shows that TV doesn’t make ! Get ready to see the world from the back benches. We are responsible for only what we say, not what you understand ;)

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