Sweet Potato Breakfast Bowl

This easy, 5 ingredient, paleo and vegan friendly sweet potato breakfast bowl is a gluten free, whole30 compliant breakfast that is only 200 calories! 

Course Breakfast
Cuisine American
Keyword breakfast bowl, paleo, sweet potatoes, vegan, whole30
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 People
Calories 204 kcal


  • 1 Large white sweet potato * (about 300g)
  • Pinch of cinnamon
  • 1 Cup Fresh raspberries, lightly packed
  • 1/4 Cup Powdered peanut butter (see notes for whole30/paleo version)
  • Water
  • Pinch of flaky sea salt
  • Maple syrup (optional)


  1. Preheat your oven to 400 degrees and line a small baking sheet with tinfoil. Place the sweet potato onto it and bake until fork tender, about an hour. Let sit until cool enough to touch.

  2. Once cooled, peel the sweet potato and place it in a large bowl. Add in a pinch of cinnamon and mash. Divide between two bowls, and then divide the raspberries between each of the bowls as well.

  3. Place the powdered peanut butter into a medium bowl and add a little bit of water, mixing until you reach your desired consistency (I like mine like a thick sauce.)  Divide between the bowls.

  4. Top each bowl with a pinch of sea salt and drizzle of maple syrup, if desired.

  5. Use a fork to mash everything together and DEVOUR!

Recipe Notes

*Orange ones work too, I just like white!

For paleo/whole30 version:

Use 3 Tbsp total (1.5 Tbsp per bowl) of almond butter or cashew butter. Note that this will change nutritional information.