This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
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!
The Problem
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.
But, Wait. You Just Said…
OK, yes. 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.
Why This Recipe Works
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, and 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.
The Secret Ingredient
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.
More Incredible Breakfasts You’ll Love Waking Up To
- Whole30 Breakfast Meal Prep
- Air Fryer Hashbrowns
- Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto)
- Crockpot Breakfast Casserole
- Whole30 Breakfast Tacos
- Breakfast Egg Roll in a Bowl (Whole30, Paleo)
- 15 Whole30 Breakfast Ideas
- Instant Pot Scrambled Eggs
Sweet Potato Whole30 Breakfast Bowl
Equipment
- equipment of choice to cook sweet potato see Notes for methods
- Large bowl
- whisk
- Cutting board
- Sharp knife
- Large spoon
- potato masher or fork
Ingredients
For the Sweet Potato Breakfast Bowl
Suggested Toppings (All Optional)
- fruit cherries, figs, blueberries, or sautéed apples
- dried fruit dried cherries, raisins, blueberries, or no-sugar-added dried cranberries
- nuts slivered almonds, walnuts, or pecans
- nut butter almond butter or sun butter
- seeds pepitas, chia seeds, or hemp seeds
- cacao nibs
- unsweetened flake coconut
- coconut cream
Instructions
- Cook sweet potato using desired method (see Notes below). Sweet potato must be very hot in order to cook eggs.
- While sweet potato cooks, crack eggs into large bowl. Whisk eggs together vigorously until mixture is pale in color and no longer streaky. Set aside.
- Carefully transfer cooked, hot sweet potato to cutting board. Working quickly, slice skin of sweet potato open and peel away as much skin as possible. Scoop flesh of sweet potato out of skin and add to bowl with whisked eggs.
- Quickly mash sweet potato and eggs together until sweet potato is smooth and mixture is fully, thoroughly combined. Continue mashing another 30 to 60 seconds more, until eggs are no longer glossy. This indicates eggs are cooked and safe to eat.
- Add banana, ghee, cinnamon, and sea salt to bowl. Mash all ingredients together until fully combined. Mixture should be very smooth. Taste and adjust cinnamon and sea salt as desired.
- Divide sweet potato mixture into 2 equal portions. Top each portion with desired toppings and serve warm.
- The sweet potato MUST be very hot in order to cook the eggs. If you’re not cooking the sweet potato immediately before prepping your breakfast bowl, reheat the potato in the microwave until it’s hot.
- Since the sweet potato needs to be hot when it’s added to the eggs, you’ll need to work very quickly so it doesn’t cool too much. Use potholders as needed to safely handle the hot sweet potato as you work with it.
Methods for Cooking Sweet Potatoes
- How to Microwave a Sweet Potato (6 minutes)
- Instant Pot Sweet Potatoes (30 minutes)
- Air Fryer Sweet Potatoes (30 minutes)
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Never Miss A Meal!
New Recipes Straight To Your Inbox
A curated selection of our most recent recipes, delivered straight to your inbox once a week.
Leave A Review
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Oh my goodness! This was an amazing recipe! Made it on the weekend since it makes 2 servings so I could have a weekday breakfast done as well! It was so creamy, flavorful and filling!!!! I am on day 7 of Whole30 and am loving ALL the great options! My 12 and 14 yr old boys even liked it! It reminded me of the Sweet potato sufflee of Thanksgiving!
I’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.
could 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
When 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!
So 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.
It 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.
Will this heat up well in the microwave if made ahead of time?
It does, yes! I usually make one batch and eat it over two days.
I 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!
What a great idea! I’m so glad you liked it, Rachel 🙂
Rachel: And that would ensure the eggs were cooked enough!
as 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.
Hi 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
If you don’t have a instant pot, how do you suggest cooking the sweet potato?
Hi 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!
Do you peel the sweet potato after its cooked?
Yes, Leslie, thank you for pointing that out! You will definitely peel the sweet potato right before mashing
What an interesting recipe! I wonder if I can make it vegan…
Absolutely! 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 🙂