If you’re getting bored of your breakfasts, this superfood sweet potato breakfast bowl will jazz up your mornings and save you time in the kitchen.

The creamy sweet potato base is free of dairy and sugar and can be topped with any fruit or nuts, making it an incredibly versatile breakfast you can never get tired of. Some of the best superfood toppings are blueberries, pomegranate, almonds and cacao nibs. Use seasonal fruits and berries, such as blueberries in the summer and pomegranate in the winter.

If you want a quick grab-and-go breakfast, try making 3-5 of these a week, as the pudding  should last up to 5 days in the fridge. Note that some fruit toppings, such as blueberries, may not last the full 5 days, so be mindful of that, and add toppings fresh if you are making jars for more than 3 days.  


Here’s the recipe:

Superfood Sweet Potato Breakfast Bowl

Serves 1

Prep: 5 mins

Cook: 10 mins

Total: 1 hr 15 mins



1 medium sweet potato (about 10 ounces)*

1/2 cup water

1 Tbsp. almond butter

1 date

1/8 tsp. vanilla extract

1/8 tsp. cinnamon

1/8 tsp. pink salt

1 tsp. unrefined coconut oil, liquified

TOPPINGS (choose a few):

¼ cup frozen or fresh organic blueberries

1/4 cup pomegranate arils

1-2 Tbsp. pumpkin seeds

1 Tbsp. cacao nibs

2 tsp. shredded coconut

1-2 Tbsp. chopped almonds



  1. Steam the sweet potato: Fill a steamer pot with about an inch of water and bring to a boil over high heat on the stovetop. Meanwhile, cut the sweet potato into 1/2-inch thick rounds, then in quarters (or eighths if it’s a very wide potato), add to steamer basket, cover, and steam for about 8 minutes, or until easily pierced with a fork.
  2. Make the liquid base: While that steams, add water, almond butter, date, vanilla extract, cinnamon and salt to a bullet blender. Blend until smooth, about 30 seconds.
  3. When the sweet potato is steamed, add that to the blender, along with the liquified coconut oil,** and blend until smooth, another 30-60 seconds.
  4. Spoon sweet potato pudding into a glass container, top with 2-3 toppings. Cover and refrigerate at least 1 hour, until ready to eat.



*If using organic sweet potatoes, keep the skin on. If not, peel the skin before chopping.

**To liquefy coconut oil, place the glass jar in a warm water bath, or simply scoop out the amount of oil you need, and warm that in an appropriate container in the microwave or stovetop.


Get the printable recipe here.

Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.  

She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide (to be released May 2017), will teach you how to eat healthy without going broke.

Download her free 3-Day Real Food Challenge Meal Plan, check out her site, www.mariamarlowe.com, or follow her on  Instagram @MariaMarlowe and Facebook for more healthy recipes.