Switch up your morning meal by trying these 5 sweet potato breakfast recipes! All 5 recipes are vegan and gluten-free, plus they include both savory and sweet stuffed sweet potato options. These are healthy, tasty, and also easy to make.
Sweet Potato Breakfast Recipes: 5 Ways
Happy Monday!
Another week is upon us, which means seven mornings, which means seven breakfasts, which means seven chances to try these vegan stuffed sweet potatoes!
You see, breakfast for me is generally pretty standard. For example, toast with fruit or tofu scramble is usually what I’m eating to start my day. But sometimes, it’s nice to branch out (though I truly never get tired of toast).
Enter: stuffed sweet potatoes. They are easily preppable ahead of time, delicious, portable, nutritious… gah, basically they’re just incredible! Stuffed sweet potatoes might become your new “I don’t have much time to prep breakfast but I don’t wanna sacrifice taste” breakfast.
How to Bake Sweet Potatoes
Make sure to wash and scrub your potatoes before baking. You can prick your potato with a fork before baking to allow some steam to escape and minimize the pressure that might build in the potato, but I don’t find this to be absolutely necessary.
There are tons of different ways to bake sweet potatoes, but my favorite method is to roast them in a 350 degree oven for roughly an hour, depending on the size of your potato. I don’t like to set my oven temp much higher as the sweet potatoes will start to caramelize and ooze when they’re about done, which can burn if your oven is too hot. For that reason, line your pan with tin foil, parchment paper, or a silicone baking mat to protect your pans and make clean up easier!
If you’re particularly short on time, I’ve got a hack for you! First, slice your potatoes in half lengthwise, then rub the cut side with a bit of olive oil. Finally, you’ll be able to bake them cut side down on your pan for about half the time. Not only will this save you time, but this will result in a slightly crispy sweet potato that would be super delicious with the savory stuffing recipes!
Stuffed Sweet Potatoes: Breakfast Friendly Fillings
Every day is different, so you never know if you’re going to want sweet or savory. With this in mind, I’ve got both sweet and savory recipes for you today. So whether you’re in a sweet mood, or savory, you’ll be covered no matter what you’re craving when you wake up:
- Tofu Scramble Stuffed Sweet Potatoes. Protein packed, super savory and probably my personal favorite (although they’re all delicious). This one specifically is perfect for a weekend brunch!
- Chunky Monkey Stuffed Sweet Potatoes. Packed with peanut butter and banana goodness. Oh, and obviously don’t forget the chocolate chips 🙂
- Apple Pie Stuffed Sweet Potatoes. In short, this one is fall flavors rolled up perfectly into one sweet potato!
- Chickpea Veggie Stuffed Sweet Potatoes. This one is so nourishing and satiating. The tahini drizzle undoubtedly takes it up a notch.
- Berries and Cream Stuffed Sweet Potatoes. Dessert for breakfast, but maybe a little healthier! If you want to take it one step further, try stewing your berries on the stove (or in the microwave first)! You surely won’t regret it.
How to Meal Prep Stuffed Sweet Potatoes for Breakfast
Most of us certainly don’t have time to make baked sweet potatoes on a Tuesday morning. The best part about these sweet potato breakfast recipes is that they can all be prepped in advance. I recommend picking two of these recipes and prepping them on Sunday so you have breakfast ready to go.
- Baked sweet potatoes. If you only want to prep one component, I recommend at least prepping the sweet potatoes, which is the key to keeping this quick and easy. After they cool, then place them in an airtight container and they’ll keep for 5 days in the fridge. You can then reheat by popping them into a 350 degree oven in the morning while you prep your fillings, or reheat in the microwave.
- Tofu Scramble. You can certainly fry your tofu scramble in advance, then store it in the fridge for about 4 days. I recommend reheating in a pan with oil to crisp it up, but you can also microwave it. If you add a dollop of fresh salsa to brighten it up, then you’ll never know it was a meal prepped breakfast!
- Chunky Monkey. This is a great go-to if you’re really short on time because there’s not much to prep! Grab your sweet potato, slice up a banana and add your peanut butter and chocolate chips.
- Apple Pie. This one lends itself well to meal prep because I swear the apples get tastier as leftovers. Simply reheat in the microwave or a pot with some water.
- Chickpea and Veggies. The veggies will hold up in the fridge for four days. Top with your tahini and also a squeeze of lemon to liven it up!
- Berries and Cream. No prep necessary on this one! Top your potato and then you’re good to go!
More Sweet Potato Recipes
Sweet potatoes are destined for so much more than the marshmallow topped concoction on your Thanksgiving table, and hopefully theses sweet potato breakfast recipes have convinced you! If you’re looking for more ways to eat more sweet potatoes, then check out one of these recipes!
- Sweet Potato Shepherd’s Pie
- Loaded Vegan Sweet Potato Nachos
- Vegan Sweet Potato Sliders
- Crispy Sweet Potato Fries with Beet Ketchup
- Blender Sweet Potato Waffles with Blueberry Sauce
Tofu Scramble Stuffed Breakfast Sweet Potatoes
Switch up your morning meal by trying these 5 sweet potato breakfast recipes! All 5 recipes are vegan and gluten-free, plus they include both savory and sweet stuffed sweet potato options. These are healthy, tasty, easy to make.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1/2 cup tomatoes, diced
- 1/2 cup corn
- 1 14-ounce package extra-firm tofu, drained and pressed*
- 1 cup black beans
- 1/4 cup salsa
- 1 teaspoon kala namak (black salt)**
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 4 baked sweet potatoes***
- 1 avocado, sliced
- Hot sauce
Instructions
- In a medium skillet over medium heat, warm oil. When hot, add onion; cook for 5-7 minutes, until lightly browned. Add garlic; cook for 1 minute, stirring. Add bell pepper, tomatoes, and corn; cook for 5-7 minutes, until vegetables are tender.
- Crumble tofu into small pieces and add to skillet; stir. Cook for 8-10 minutes, until tofu is slightly browned.
- Add black beans, salsa, kala namak, chili powder, paprika, cumin, and pepper. Stir; cook for 2 minutes, until heated all the way through.
- Stuff each potato with tofu scramble. Top with avocado slices and hot sauce.
Notes
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
**Kala namak gives the tofu a real eggy flavor, but you can also use regular salt.
***See bottom of this post for a recipe on how to bake sweet potatoes
Chunky Monkey Stuffed Breakfast Sweet Potatoes
Switch up your morning meal by trying these 5 sweet potato breakfast recipes! All 5 recipes are vegan and gluten-free, plus they include both savory and sweet stuffed sweet potato options. These are healthy, tasty, easy to make.
Ingredients
- 1 baked sweet potato*
- 1 tablespoon peanut butter
- 1/2 banana sliced
- 1 tablespoon dark chocolate chips
Instructions
- Stuff potato with peanut butter, sliced banana, and chocolate chips.
Notes
*See bottom of this post for a recipe on how to bake sweet potatoes
Apple Pie Stuffed Breakfast Sweet Potatoes
Switch up your morning meal by trying these 5 sweet potato breakfast recipes! All 5 recipes are vegan and gluten-free, plus they include both savory and sweet stuffed sweet potato options. These are healthy, tasty, easy to make.
Ingredients
- 1 tablespoon olive oil
- 1 apple, thinly sliced
- 1 teaspoon ground cinnamon
- 2 baked sweet potatoes*
- 1/4 cup non-dairy yogurt
- 2 tablespoons walnuts, chopped
Instructions
- In a medium skillet over medium heat, add oil. When hot, add apple. Cook for 5-7 minutes, until tender and lightly browned. Add cinnamon; stir.
- Divide apples between the potatoes. Top each with half of the yogurt and walnuts.
Notes
*See bottom of this post for a recipe on how to bake sweet potatoes
Chickpea Veggie Stuffed Breakfast Sweet Potatoes
Switch up your morning meal by trying these 5 sweet potato breakfast recipes! All 5 recipes are vegan and gluten-free, plus they include both savory and sweet stuffed sweet potato options. These are healthy, tasty, easy to make.
Ingredients
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups spinach, chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 4 baked sweet potatoes*
- 1/4 cup tahini
Instructions
- In a medium skillet over medium heat, warm oil. When hot, add mushrooms; cook for 5-7 minutes, until tender and lightly browned. Add garlic; cook for 1 minute, stirring. Add spinach and chickpeas; cook for 1-2 minutes, until wilted.
- Stuff each potato with 1/4 of the filling. Top each with 1 tablespoon tahini.
Notes
*See bottom of this post for a recipe on how to bake sweet potatoes
Berries and Cream Stuffed Breakfast Sweet Potatoes
Switch up your morning meal by trying these 5 sweet potato breakfast recipes! All 5 recipes are vegan and gluten-free, plus they include both savory and sweet stuffed sweet potato options. These are healthy, tasty, easy to make.
Ingredients
- 1 baked sweet potato*
- 1/4 cup non-dairy yogurt
- 1/2 cup fresh berries
- 1 tablespoon hemp seeds
Instructions
- Stuff potato with yogurt, berries, and hemp seeds.
Notes
*See bottom of this post for a recipe on how to bake sweet potatoes
How to Bake Sweet Potatoes
Switch up your morning meal by trying these 5 sweet potato breakfast recipes! All 5 recipes are vegan and gluten-free, plus they include both savory and sweet stuffed sweet potato options. These are healthy, tasty, easy to make.
Ingredients
- Medium sweet potatoes, washed and scrubbed
Instructions
- Preheat oven to 350ºF. Place sweet potatoes on a baking pan. Bake for 1 hour, until potatoes are oozing. Remove from oven and let cool.
