Switch up your morning meal by trying these Stuffed Breakfast Sweet Potatoes! There are 5 different recipes, with sweet and savory options. These are healthy, tasty, easy to make. (vegan & gluten-free)
Happy Monday!
Another week is upon us, which means seven mornings which means seven breakfasts which means seven chances to try these Stuffed Breakfast Sweet Potatoes!
You see, breakfast for me is pretty standard. 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 breakfast sweet potatoes. They are easily preppable ahead of time, delicious, portable, nutritious… gah, they’re just incredible!
I’ve got sweet and savory recipes for you today, from tofu scramble (my fave) to chunky monkey (Cayden’s fave) to apple pie. Stuffed breakfast sweet potatoes might become your new “I don’t have much time to prep breakfast but I don’t wanna sacrifice taste” breakfast.
Enjoy!
How to Bake Sweet Potatoes
PrintHow to Bake Sweet Potatoes
Switch up your morning meal by trying these Stuffed Breakfast Sweet Potatoes! There are 5 different recipes, with sweet and savory options. These are healthy, tasty, easy to make. (vegan & gluten-free)
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.
1. Tofu Scramble Stuffed Breakfast Sweet Potatoes
Tofu Scramble Stuffed Breakfast Sweet Potatoes
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.
2. Chunky Monkey Stuffed Breakfast Sweet Potatoes
Chunky Monkey Stuffed Breakfast Sweet Potatoes
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.
3. Apple Pie Stuffed Breakfast Sweet Potatoes
Apple Pie Stuffed Breakfast Sweet Potatoes
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.
4. Chickpea Veggie Stuffed Breakfast Sweet Potatoes
Chickpea Veggie Stuffed Breakfast Sweet Potatoes
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.
5. Berries and Cream Stuffed Breakfast Sweet Potatoes
Berries and Cream Stuffed Breakfast Sweet Potatoes
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.
