Name: Sweet Potato Breakfast Bowl
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 1
Ingredients: 1 medium sweet potato; ½ cup brown rice (or black rice); ¼ cup black beans (or Navy beans); 1 tbsp ground flaxseed; ½ tbsp hemp seeds (optional); 1 tbsp walnuts (optional); 2 tsp olive oil (or coconut oil); 2 tbsp unsweetened plant-based nut milk (flax milk, coconut milk, almond milk); desired spices (cinnamon, pumpkin pie spice, nutmeg); pinch of sea salt

AuthorHeather BlakeCategoryBreakfast, Dairy free, Gluten-free, Vegan, Vegetarian, VeggiesDifficultyBeginner

A naturally sweet and nutrient-packed breakfast that tastes like dessert! Plus, it can be prepped the night before and heated in the morning.

Yields1 Serving

Prep Time5 minsCook Time45 minsTotal Time50 mins

1 medium sweet potato

½ cup brown rice (or black rice)

¼ cup black beans (or Navy beans)

1 tbsp ground flaxseed

½ tbsp hemp seeds (optional)

1 tbsp walnuts (optional)

2 tsp olive oil (or coconut oil)

2 tbsp unsweetened plant-based nut milk (flax milk, coconut milk, almond milk)

desired spices (cinnamon, pumpkin pie spice, nutmeg)

pinch of sea salt

The night before:

Bake sweet potato - and toss in several more to meal prep! Wash sweet potato, pierce with a knife, and bake in toaster oven at 375 degrees F for 40-45 minutes, until tender. Cool and store in refrigerator.

Cook a batch of whole grain rice of choice and prepare beans. Store in refrigerator.

In the morning:

Warm sweet potato in toaster oven for 5-10 minutes on 350 degrees, until warm. Cut open, drizzle with olive oil and sea salt and mash with a fork.
Spoon rice & beans next to potato.
Drizzle plant-based milk on top, sprinkle flaxseed, hemp seed, walnuts, and spices.
Enjoy!

Ingredients