This sweet potato Whole30 breakfast bowl is the perfect Whole30 breakfast: quick and easy, a bit naturally sweet, packed with protein, fiber, and healthy fats. It’s strangely delicious, considering how simple of a recipe it is! This sweet potato Whole30 breakfast bowl uses a banana and a couple eggs to generate some serious staying power, and you’ll love how quickly this Whole30 breakfast bowl comes together. Super versatile, too! Sweet potatoes steam quickly and easily in an Instant Pot – click here to get one!
When I did my first Whole30 about a year ago, there just weren’t the options that there are now. I found one non-savory breakfast, a pumpkin-egg custard bake sort of thing, and clung to it with dear life, even though I didn’t even really like it. But when I searched for “Whole30 breakfasts” on Pinterest?
Eggs. Sausage. Bacon. Brussels sprouts. More eggs. More veggies. More bacon. EVEN MORE EGGS.
These days, it seems easier to find naturally sweet Whole30-approved breakfasts. No sugar added, of course, but sweet potatoes are still fair game, y’all! My Whole30 sweet potato breakfast bake is a favorite of mine and 40 Aprons readers, along with my Whole30 breakfast sandwiches (affectionately referred to as Whole30 McGriddles, because I apparently love giving virgin recipes SWYPO titles) and my Whole30 carrot cake breakfast bake.
And, OK, there’s eggs in all of these dishes, including the one I’m sharing with you today. But these eggs don’t quite provoke the Oh-God-not-again reaction that a savory, bacon and veggie laden casserole does. When faced with the idea of fried eggs and veggies vs. no breakfast at all, I hate to admit that I’ve chosen the latter a few more times than Melissa or Dallas would approve of.
Back when I did my first round, I tried mashing a few ingredients together to satisfy that need in the morning to fill up with food that would stick without having to load up on meats, green veggies, and fried or fluffy eggs. I let Leo try some, and he kind of loved it… I have proof.
For me? Savory in the morning just doesn’t work every day. And I don’t think that, as humans, we were noshing on wooly mammoth and only wooly mammoth don’t even think about those berries, dammit Cheryl!, each morning. We were probably picking at fruits and nuts and seeds, things like that. Right?
I’m telling myself that, at least. Feel free to join me.
So, while I don’t exactly love a savory start to my morning every single day, I still want to ensure I’m loading up on the Whole30 essentials: fiber, protein, and healthy fats. And this sweet potato Whole30 breakfast bowl?
Check.
Check.
Check.
Winner, winner, more free-range, antibiotic-free, pasture-raised chicken for dinner! With, hm, a side of cauliflower rice, a sliced avocado, and more sweet potato? I know you well, Whole30; I know you well.
This sweet potato Whole30 breakfast bowl has, in fact, a secret weapon that might make you groan/close your browser tab/hate me, but hear me out! It’s secret for a reason…
eggs.
In this sweet potato Whole30 breakfast bowl, you mash a banana with a piping hot sweet potato and a couple eggs, cooking the egg with the heat of the tuber. Stir in a bit of cinnamon, a pinch of sea salt, and a tablespoon of ghee, then top it with fruits, nuts, nut butters, and seeds worthy of the most glorious smoothie bowl and poof. You’re full for hours, loaded with fiber, protein, and healthy fats, and those secret weapon eggs weren’t even a blip on your radar.
The beautiful thing about this sweet potato Whole30 breakfast bowl is that you can bake, steam, or pressure cook several sweet potatoes in advance, then reheat them in the morning to make this Whole30 breakfast bowl fresh. I can only eat about half of this recipe, making it perfect to share, but it also works beautifully as leftovers.
With about 11 grams of fiber and nearly 22 grams of protein in the entire recipe, it’s a versatile dish that’s easy to make and absolutely delish. And the reason I’m posting this recipe now and not a little deeper into cooler weather? I simply can’t get over how perfect the spiced sweet potato mixture is with fresh cherries – the slight tartness, the firm texture, the rich and natural sweetness. Ugh!
It’s kind of Whole30 summer perfection. Come fall? Try sautéed apples and raisins or no-sugar-added dried cranberries, maybe even pomegranate arils or figs.
To make this sweet potato Whole30 breakfast bowl, I used…
Sweet Potato Whole30 Breakfast Bowl
This sweet potato Whole30 breakfast bowl is the perfect Whole30 breakfast: quick and easy, a bit naturally sweet, packed with protein, fiber, and healthy fats. It's strangely delicious, considering how simple of a recipe it is! This sweet potato Whole30 breakfast bowl uses a banana and a couple eggs to generate some serious sticking power, and you'll love how quickly this Whole30 breakfast bowl comes together. Super versatile, too!
Ingredients
Topping Ideas
- fruit like cherries, figs, blueberries, sautéed apples
- dried fruit like dried cherries, raisins, blueberries, or no-sugar-added dried cranberries
- nuts like slivered almonds, walnuts, or pecans
- nut butter like almond butter or sun butter
- seeds like pepitas, chia seeds, hemp seeds
- cacao nibs
- unsweetened flake coconut
- coconut cream
- coconut butter
Equipment Needed
Instructions
To steam your sweet potato in the Instant Pot, wash and prick all over with a fork. Place trivet in Instant Pot and add a cup of water. Cook on Manual at High Pressure for 16 minutes then quick release.
Make sure your sweet potato is very hot; if not coming straight out of the oven or Instant Pot, reheat it until it is. This step is vital in cooking the whisked egg. Peel sweet potato.
In a medium bowl, combine sweet potato and whisked eggs. Mash, moving pretty quickly, until the sweet potato is smooth and the mixture is totally combined. Continue mashing until the egg loses its gloss, giving it about 30 seconds to 1 minute to "cook."
Add the banana, ghee, cinnamon, and salt and mash again until very smooth. Taste and add more salt or cinnamon, if desired.
Top with toppings and serve.
Recipe Notes
Try steaming your sweet potatoes in an Instant Pot: this is my favorite method! It only takes 16 minutes on High Pressure.
Tiffany Ziegler says
January 4, 2019 at 10:00 amI’m on day 4 of whole30 and I want to say thank you for sharing this recipe! I’m seriously missing my oats in the morning and eggs everyday is just not my jam. This was delicious, filling, and satisfying.
diana says
February 12, 2018 at 9:01 amcould you peel the sweet potato first before cooking it in the instant pot? i’d imagine it’d be hard to peel when it’s hot but it needs to be hot to cook the egg. This looks like it’d taste good though
Cheryl Malik says
February 12, 2018 at 5:57 pmWhen it’s steamed, I find the skin peels away from the sweet potato really pretty easily, and I like the extra nutrients from steaming it with the skin on. However, you could absolutely peel the potato ahead of cooking!
Carolyn says
October 18, 2017 at 8:21 amSo this is really weird, I was literally coming here to ask the same question about would it reheat OK. It’s been such crazy month, I had to sit back and think, did I already ask this question? But no, definitely another Carolyn… Going to visit family this weekend and trying to find things I can bring with me to eat and make it a little easier on myself than taking over their kitchen 🙂 Can’t wait to try this.
Cheryl Malik says
February 12, 2018 at 5:56 pmIt definitely reheats well! I usually make a full recipe and eat it over two days. No way can I eat the whole thing all at once.
Carolyn says
October 4, 2017 at 7:49 pmWill this heat up well in the microwave if made ahead of time?
Cheryl Malik says
October 4, 2017 at 8:31 pmIt does, yes! I usually make one batch and eat it over two days.
Rachel says
August 30, 2017 at 8:12 amI just tried this and it hit the spot! It was nice to have a warm, hearty breakfast option heading into spring. I used my food processor and chopper up some almonds and carrots to go in it and actually threw it into the oven to create a bake! I will be making this over and over again!
Cheryl Malik says
August 30, 2017 at 10:47 amWhat a great idea! I’m so glad you liked it, Rachel 🙂
Denise says
August 22, 2017 at 11:35 amas amazing as this sounds…its not practical for someone who works full time. The equipment needed etc, who has ghee and cacao nibs in their cabinet?
Working 60-70 hrs a week and getting up at four to exercise It getting harder and harder to find easy meal ideas that don’t take all this prep work. Everything on this list including the cooker is pricey and not what every person even one trying to eat healthy has in their kitchen…I know I hand around a ton of them at the gym.
Cheryl Malik says
August 22, 2017 at 12:56 pmHi Denise! For anyone on a Whole30, ghee is a pretty common condiment to find in their cabinet 🙂 You can absolutely always use coconut oil or butter (if you’re not dairy-free) instead of ghee, and you can bake the sweet potatoes, several at a time, ahead like a meal prep. Then simply reheat and mash with the banana and eggs. Those are very readily found ingredients! I personally almost always just top this recipe with fruit, almond butter, and chia seeds, but it is very versatile, hence the list of optional toppings. You can make it work for you I promise 🙂 Congrats on working so hard towards your health! Just make sure you aren’t over-stressing your body, too. Sleep is so important! I know what it’s like working those hours, though, trust me! It can get really rough. <3
Madison says
August 19, 2017 at 9:54 pmIf you don’t have a instant pot, how do you suggest cooking the sweet potato?
Cheryl Malik says
August 20, 2017 at 3:29 pmHi Madison! Simply bake the sweet potato at 400º F for about 45 minutes – 1 hour. You can definitely do this the night before or make several at once!
Leslie says
August 6, 2017 at 12:37 pmDo you peel the sweet potato after its cooked?
Cheryl Malik says
August 7, 2017 at 10:23 amYes, Leslie, thank you for pointing that out! You will definitely peel the sweet potato right before mashing
Michael Kitson says
July 25, 2017 at 3:38 amWhat an interesting recipe! I wonder if I can make it vegan…
Cheryl Malik says
July 25, 2017 at 10:06 amAbsolutely! A flax egg (or even just the flaxseed without water) would be perfect here for a bit of extra healthy fats. Or skip the flax altogether! Sub coconut oil for the ghee 🙂