Go Back
+ servings

Baked sweet Potato Breakfast Bowl with Berries

This baked sweet potato breakfast bowl with berries is a simple breakfast made with whole food ingredients. Topped with nut butter, fresh berries and paleo granola, this breakfast is gluten-free, dairy-free, vegan, paleo friendly and Whole 30 friendly. If you're getting tired of eggs while eating paleo or Whole 30, then this recipe is definitely for you! 
5 from 1 vote
Print Pin
Course: Breakfast, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 2 servings
Calories: 390kcal
Author: Megan

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

Calories: 390kcal | Carbohydrates: 49g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Sodium: 152mg | Potassium: 751mg | Fiber: 9g | Sugar: 14g | Vitamin A: 18445IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 2.6mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!