I found that having some go-to vegan breakfasts are a smart way to start the day! Most days I make a beeline for my blender to whip up a quick and tasty vegan smoothie, but every once in awhile I like something a bit more … savory.
When that mood strikes I grab a sweet potato and pop it in the microwave and start prepping this recipe.
If you love to try new recipes for vegan breakfasts and are searching for ideas on how to mix things up in the AM I highly recommend this porridge!
It’s creamy, savory, warm and toasty with a just the right amount of sweetness.
You can’t go wrong with this recipe!
It’s quick, easy and nutritious and tastes like sweet potato pie in a bowl.
Bonus – it’ll keep you full for a long time!
I love this porridge so much I added it to the Protein-Packed Vegan Breakfasts eBook –
which is free for you to download instantly!
Sweet Potato Porridge
We love quick and easy vegan breakfasts for those days we're running late! This is one of our favorites. It's creamy, comforting and ready in less than 15 minutes.
- 1 sweet potato
- 1/2 c plant-based milk, we used coconut
- 1 tsp Ceylon ground cinnamon
- 3/4 tsp Madagascar Bourbon Vanilla extract
- 1 tbsp nut butter, we used almond
- pinch sea salt
- 1/4 c pomegranate seeds
- 1/4 c toasted pepitas
Place the sweet potato in the microwave and cook, on high, for approximately 10 minutes.
Remove from the microwave and scoop out the flesh into a blender.
Add the plant-based milk, cinnamon, vanilla extract, nut butter and sea salt to the blender and blend on low for 30 seconds. Once combined blend on high for 10-15 seconds more or until creamy.
Pour the porridge into a bowl and top with pomegranate seeds and toasted pepitas. Enjoy!
You can also add a dollop of Coconut Whipped Cream or your favorite plant-based yogurt for added delicious-ness!
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