Sweet Potato Breakfast Bowl

Mashed Sweet Potato with Coconut Clusters, Raw Cacao Nibs, and Sliced Plum

This isn’t so much of a recipe, as it is an idea.  It’s so simple that I struggle to call it a recipe.  It’s the perfect Fall or Winter breakfast to fill you up with delicious whole food on a chilly morning.  The toppings are completely interchangeable with your toppings of choice. I commonly add my oil-free granola to this.  To speed up the cooking time, you could peel the sweet potatoes and chop them into chunks. I prefer to steam them whole (with only the tips cut off to release the steam), because I want them to steam until they’re really soft and can mash easily.  I find that if I steam them peeled and chopped, they get mushy in my steamer basket, which isn’t fun to clean.

Sweet Potato Breakfast Bowl (Vegan, Gluten Free, Oil Free, Flour Free):

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings


  • 2 medium sweet potatoes cleaned with the tips cut off
  • 1 stone fruit pitted and sliced
  • 1/4 cup coconut clusters
  • 2 teaspoons raw cacao nibs


  1. Boil an inch of water in a pot.
  2. Add your steamer basket.
  3. Add the sweet potatoes and steam for 20-30 minutes (depending on size – you want them to be very soft)
  4. Let sweet potatoes cool just enough that you can comfortably handle them.
  5. Cut a slit in the skin and spoon the interior into a bowl.
  6. Mash the sweet potatoes and divide between two serving bowls.
  7. Top with fruit, coconut clusters, and raw cacao nibs.

Mashed Sweet Potato with Coconut Clusters, Raw Cacao Nibs, and Sliced Plum


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