The best way to do breakfast is in a bowl. But sweet potatoes for breakfast? Oh yes! On a whim one morning, I decided to swap out my oats and do something a little different, yet still warm and nourishing. This Purple Sweet Potato Protein Bowl is the perfect way to change up your morning routine. It makes for a really filling breakfast or great post workout meal option.
Oh my yum! If you’ve never had purple sweet potatoes, I recommend putting it on your bucket list of foods to try. Aren’t these just the prettiest colored potatoes you’ve ever seen? Slightly less sweet and a bit starchier than your regular orange sweet potato, these babies are packed with powerful nutrients to keep your body healthy! You can practically see that with the deep purple color that almost seems unreal.Photo Credit: Frieda’s
Where to find purple sweet potatoes:
- Local farmer’s markets.
- Larger chain grocery stores. I’ve had the most luck finding mine at Whole Foods and Fresh Market.
- Ethnic markets. Purple Sweet Potatoes (are sometimes called Okinawan Sweet Potatoes or Purple Yam).
It doesn’t get any easier than this Purple Sweet Potato Protein Bowl!
All you need is a baked sweet potato (I’ve been prepping them in advance which I highly recommend), protein powder (I used Further Foods collagen peptides) and dairy free milk. Mix it all together, add your favorite toppings and you have yourself a healthy balance of protein, carbohydrates and fat.
Okay, let’s get into the best part about breakfast bowls, the toppings!
You can get as creative as you want with the toppings by using nut butter, fresh or dried fruits, nuts, granola, seeds and even yogurt. I kept my bowl pretty simple and used what I had on hand in my pantry and fridge.
- Almond Butter ( I used COnutButter- Pure Sea Salt Almond)
- Fresh fruit: sliced banana, raspberries, blueberries
- Hemp Seeds( I used these Hemp Heart Toppers from Manitoba Harvest)
This was delicious and a welcome break from oatmeal. So simple, I hope you give it a try. Enjoy!
- 10 oz purple sweet potato puree/mash(can substitute with orange or white flesh sweet potatoes)
- 1 scoop Further Foods Collagen Peptides
- ¼ cup unsweetened cashew or almond milk
- ¼ tsp. sea salt
- Nut butter
- Fresh fruit(berries, bananas)
- Hemp seeds
- Preheat oven to 425 degrees.
- Wash and lightly dry sweet potatoes.
- Poke with a fork several times and wrap in aluminum foil.
- Bake for around 40-45 minutes, until a fork can easily pierce through the entire sweet potato.
- Let cool for at least five minutes before peeling.
- In a food processor or blender, add sweet potato,collagen,milk and salt.
- Pulse until well combined and creamy, scraping down the sides and adding more milk as needed to get the blades moving.
- The end result should be a thick creamy purple mash.
- Divide sweet potato mash between two bowls.
- Add the toppings of your choice.
- ** If you prefer more texture in your sweet potato bowl, you can always mash with a fork versus adding to a blender or food processor.
Looking for more sweet potato inspired recipes? Try these!