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Whole30 Breakfast Recipes
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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!
Course Breakfast
Cuisine American
Keyword breakfast bowl, Sweet Potato, whole30
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 356kcal
Author Cheryl Malik

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.

Notes

Try steaming your sweet potatoes in an Instant Pot: this is my favorite method! It only takes 16 minutes on High Pressure.

Nutrition

Serving: 2g | Calories: 356kcal | Carbohydrates: 20g | Protein: 7g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 23mg | Sodium: 26mg | Potassium: 316mg | Fiber: 5g | Sugar: 9g | Vitamin A: 148IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg | Net Carbs: 15g