What do you eat in the morning if you don’t eat eggs?
I get this question a lot. I haven’t eaten eggs in a few years due to an egg sensitivity I have. While I hope to be able to incorporate them back into my diet one day, for now they’re still out.
That’s the reason you see loads of delicious vegan baking recipes around here, too! But for those of us who don’t eat eggs for one reason or another, breakfast can be difficult sometimes.
You go to a restaurant and what do you see? Eggs. Everywhere. They’re just a breakfast staple, right? In order to not bore myself with gluten-free oatmeal every single day, I get a little creative with my breakfasts.
I love baked potatoes for lunches and dinners but had never thought of eating a baked potato for breakfast before. I mean sure, I eat potatoes all the time at breakfast in various breakfast hash recipes. So this is really no different, right?
I wanted to top my baked sweet potato with fresh berries, nut butter, and paleo granola. My friend Ellie from Hungry by Nature makes the BEST paleo granola ever!
I’m not just saying that because she’s my friend, either. It’s legitimately amazing! You can buy it on her website here.
It’s gluten-free and naturally sweetened, too. It provides the perfect crunch to this baked sweet potato bowl! However, if you want to keep this breakfast Whole 30 compliant, use unsweetened almond butter and nuts or seeds such as almonds and pumpkin seeds.
I love eating this baked sweet potato breakfast bowl with berries in the morning. It keeps me full until lunch time which is awesome because I tend to find myself snacking a lot in the morning after eating breakfast.
It’s also a great way to use up whatever is in your refrigerator. From berries to bananas to dried coconut – feel free to use whatever you have! I think chia seeds or protein powder would also make a great additions for an extra punch of protein.
I also love how easy this recipe is for meal prep. You can bake a few sweet potatoes in the beginning of the week and keep them in the refrigerator for 4-5 days until you’re ready to eat them.
Then in the morning, just assemble the bowl with your choice of toppings and you have a quick and easy breakfast ready to go! It doesn’t get much easier than that.
What toppings would you include in this baked sweet potato breakfast bowl? Share your ideas!
Baked sweet Potato Breakfast Bowl with Berries
- 2 medium sweet potatoes
- 1 tsp avocado oil or melted coconut oil
- 2 tbsp almond butter or other nut butter, melted (use almond butter for Paleo and Whole30)
- 1/2 cup nuts, seeds, or granola (use nuts and seeds for Paleo and Whole30)
- 1/2 cup fresh berries (such as raspberries and blueberries)
- 1/8 tsp ground cinnamon (for topping)
- Preheat oven to 400F.
- Wash sweet potatoes thoroughly to remove any dirt. Allow to dry for 10 minutes.
- Pierce the flesh of the sweet potato with a fork to create holes for steam to escape. Then wrap sweet potatoes individually in aluminum foil.
- Place in the oven and bake at 400F for 40-50 minutes, until the skin of the sweet potato can be easily pierced with a knife. Remove from the oven and allow to cool.
- Split sweet potato lengthwise with a knife and top each sweet potato with the nut butter, berries and nuts.
- Sprinkle each with a pinch of cinnamon.