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Sweet potato breakfast bowls for a healthy start to your day

Sweet potato breakfast bowls are a nourishing and satisfying way to start the day, combining the natural sweetness of roasted sweet potatoes with the savoury crunch of streaky bacon. This high-protein dish is not only delicious but also visually appealing, thanks to the vibrant colours of fresh blueberries and banana, all topped with a sprinkle of chopped almonds for an added crunch.

Perfect for busy mornings or leisurely weekend brunches, these bowls are easy to prepare and can be customised to suit individual tastes. Rich in vitamins and nutrients, they provide a fantastic energy boost to help power through the day. Drizzle with coconut milk and vanilla for a creamy finish that elevates this wholesome breakfast to new heights.

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Ingredients for Sweet potato breakfast bowls

  • 900 g sweet potatoes, scrubbed

  • 225 g streaky bacon, baked

  • 30 ml coconut milk

  • 5 ml vanilla extract

  • pinch sea salt

  • 30 ml collagen powder, optional

  • 570 ml fresh blueberries

  • 1 ripe banana, sliced

  • 30 g chopped almonds

How to make Sweet potato breakfast bowls

  1. Preheat the oven to 200°C (fan 180°C).

  2. Line a rimmed baking tray with baking parchment. Place the sweet potatoes on the tray and roast for 45 minutes, or until they are very soft and a knife easily pierces through the flesh. Remove from the oven, slice open, and allow to cool for a few minutes.

  3. About 30 minutes into roasting the sweet potatoes, start baking the bacon in a separate frying pan. Once cool, roughly chop the bacon and set aside.

  4. To prepare the sweet potato purée, cut the ends off the sweet potatoes and peel the skin. Place the roasted flesh into a food processor, then add the coconut milk, vanilla, salt, and optional collagen powder. Purée for about 30 seconds, or until smooth. If the mixture is too thick, add a splash more coconut milk and process again. If you don't have a food processor, combine everything in a large bowl and stir very well with a wooden spoon.

  5. Divide the sweet potato purée between serving bowls. Top with the chopped bacon, blueberries, sliced banana, and chopped almonds, then serve.

  6. The bowls can be assembled in advance, but it’s best to add the fruit just before eating. They can be enjoyed cold or gently reheated.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Article history

The information on this page is peer reviewed by qualified clinicians.

  • 30 Oct 2025 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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