Our baked breakfast sweet potato recipe is an amazing way to start your day. Boasting more protein than an egg, plus the nutrient density of sweet potatoes—which are packed with fibre, antioxidants and immune-boosting vitamin A—this uncommon, but wholly delicious, vegan breakfast recipe will become a fast favourite.
Want more vegan recipes like this one? Grab our Plant-Based Vegan Guide for 10% off. Limited time! In addition to recipes, this guide contains comprehensive plant-based nutrition to make sure you're getting all the macro and micronutrients you need support and a strong, healthy body.
Makes 2 servings. Calories: 260 Fat: 10g Carbs: 44g Protein: 8g
2 large sweet potatoes
2 tbsp all-natural almond butter
1 banana, sliced
2 tsp chia seeds
Preheat oven to 375℉. Line medium baking sheet with parchment paper.
Use a fork to poke several holes in the sweet potatoes. Place on baking sheet and bake for 45 minutes to 1 hour or until fork-tender. Remove from oven and allow to cool for 5-10 minutes.
When ready, split sweet potato down the middle and sprinkle with a pinch of salt. Next, drizzle each potato with 1 tbsp almond butter, 1 tsp chia seeds, banana slices, and cinnamon.
Serve and enjoy.
Grab ourPlant-Based Vegan Guide for more vegan recipes. A leaner, greener body is just a download away.
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