Sweet Potato Breakfast Bowl
A two-minute breakfast bowl of warm roasted sweet potato, blueberries, and a nut butter drizzle.
Contains nuts — not suitable for those with nut allergies; use sunflower seed butter to make it nut-free. Dark chocolate is optional and contains a little caffeine, so go easy for young children close to bedtime.
About this recipe
A warm, naturally sweet breakfast that comes together in about two minutes — especially if you have roasted sweet potato waiting in the fridge. Roasted sweet potato, fresh blueberries, and a drizzle of 100% nut butter, with an optional piece of dark chocolate chopped over the top. No sugar, no cooking beyond a quick reheat.
Ingredients
- 1 cup roasted sweet potato, warmed (a great use for leftovers — about 30 seconds in the microwave straight from the fridge) (beta-carotene · fiber)
- 1 handful fresh blueberries (anthocyanins · vitamin C)
- 1–2 Tbsp 100% nut butter, drizzled over the top (peanut, almond, or any — check the label reads only "peanuts" or "almonds") (protein · healthy fats)
- 1 piece dark chocolate (70%+), chopped (optional — for a little richness) (cocoa flavanols)
Method
- 1 Warm the roasted sweet potato through — about 30 seconds in the microwave straight from the fridge is plenty. Scoop into a bowl and break it up a little with a fork.
- 2 Scatter the blueberries over the top.
- 3 Drizzle with the nut butter. If it's too stiff to pour, warm it for a few seconds first.
- 4 Chop a piece of dark chocolate over the top if you'd like, and eat warm.
What you'll notice
- Naturally sweet with no added sugar
- Beta-carotene (vitamin A) and fiber from the sweet potato
- Antioxidants and vitamin C from the blueberries
- Protein and healthy fats from the nut butter — the fat also helps your body absorb the sweet potato's beta-carotene
- A fast, satisfying way to use up leftover roasted sweet potato
Tips & storage
The nut butter isn't just for flavor — its fat helps your body absorb the sweet potato's beta-carotene, which is fat-soluble. Frozen blueberries work too; they thaw quickly against the warm sweet potato. Swap in raspberries or sliced banana if that's what you have. A sprinkle of cinnamon adds warmth and reads as "sweet" without any sugar.
Best assembled and eaten fresh. The roasted sweet potato itself keeps airtight in the fridge up to 4–5 days, so make extra and this comes together in minutes any morning.