Sweet Potato Breakfast Bowl with Maple Pecan Crunch

Why You’ll Love This Recipe

• Nutritious and filling: Packed with fiber, healthy fats, and natural sweetness, it’s a balanced breakfast.
• Customizable: Add your favorite toppings, like fresh fruit or seeds, for variety.
• Meal-prep friendly: Both the sweet potato base and the pecan crunch can be made ahead.
• Gluten-free and dairy-free: Perfect for accommodating dietary restrictions.
• Comforting and flavorful: The warmth of cinnamon and maple syrup makes it irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sweet Potato Base

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• Salt to taste
• 1/4 cup almond milk (or any milk of choice)
• 1 tablespoon maple syrup

For the Maple Pecan Crunch

• 1 cup pecans, chopped
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil, melted
• 1/2 teaspoon cinnamon
• Pinch of salt

For Toppings

• Fresh fruit (such as banana slices or berries)
• Chia seeds or flaxseeds
• Additional maple syrup (optional)

Directions

Step 1: Prepare the Sweet Potato Base

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cinnamon, and salt. Spread them on a baking sheet in a single layer.
3. Roast the sweet potatoes for about 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

Step 2: Make the Maple Pecan Crunch

1. In a bowl, combine chopped pecans, maple syrup, melted coconut oil, cinnamon, and a pinch of salt. Mix until evenly coated.
2. Spread the pecan mixture on a parchment-lined baking sheet.
3. Bake for 10-12 minutes, stirring halfway through, until golden and fragrant. Remove from the oven and let cool.

Step 3: Assemble the Breakfast Bowl

1. Once the sweet potatoes are roasted, transfer them to a bowl. Add almond milk and maple syrup, then mash or blend until smooth and creamy.
2. Divide the sweet potato mixture into bowls.
3. Top with the maple pecan crunch, fresh fruit, and chia or flaxseeds. Drizzle with additional maple syrup if desired.

Servings and Timing

• Servings: 2
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Variations

• Nut-Free: Substitute pecans with sunflower seeds or pumpkin seeds.
• Low-Sugar: Reduce the amount of maple syrup or replace it with a sugar-free alternative.
• Add Protein: Top with Greek yogurt or a dollop of nut butter.
• Spice It Up: Add a pinch of nutmeg or ginger to the sweet potato base for extra warmth.
• Crunch Swap: Use granola instead of the maple pecan crunch for added convenience.

Storage/Reheating

• Storage: Store the sweet potato base and the pecan crunch separately in airtight containers in the refrigerator. The base will keep for up to 3 days, and the crunch will stay fresh for about a week.
• Reheating: Warm the sweet potato base in the microwave or on the stovetop, adding a splash of milk to loosen the consistency. The pecan crunch can be used straight from storage without reheating.

FAQs

1. Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes can be used. Just make sure to drain them well before mashing or blending.

2. Can I make this dish vegan?

It is already vegan as written! Simply ensure your toppings, like milk or additional sweeteners, are plant-based.

3. What can I use instead of almond milk?

You can use any milk of choice, such as oat, coconut, soy, or even regular dairy milk.

4. How can I prevent the pecan crunch from burning?

Stir the pecans halfway through baking and keep a close eye on them in the last few minutes.

5. Can I freeze the sweet potato base?

Yes, the sweet potato base freezes well. Store in an airtight container and thaw overnight in the fridge before reheating.

6. What fruits work best as toppings?

Bananas, berries, apples, or pomegranate seeds all pair wonderfully with the flavors in this dish.

7. How do I make this dish nut-free?

Replace pecans with seeds, such as sunflower seeds or pumpkin seeds, for a nut-free alternative.

8. Is this dish gluten-free?

Yes, the recipe is naturally gluten-free.

9. Can I prep this recipe in advance?

Absolutely! Roast the sweet potatoes and prepare the pecan crunch ahead of time. Store separately and assemble when ready to eat.

10. What other spices can I use?

Feel free to experiment with spices like ginger, nutmeg, or cardamom for a unique twist.

Conclusion

This Sweet Potato Breakfast Bowl with Maple Pecan Crunch is a wholesome, versatile, and absolutely delicious way to begin your day. Packed with cozy flavors and nutrients, it’s a recipe that you’ll find yourself returning to again and again. Customize it to your liking, enjoy it fresh or as part of meal prep, and savor a breakfast that feels like a treat.

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