Last Updated on December 27, 2023 by Christin Gillespie

Chocolate Covered Sweet Potato Breakfast Bowls are perfectly fluffy and sweet. They’re a hearty breakfast comprised of whipped sweet potatoes, creamy coconut yogurt, fresh berries, homemade granola, and topped with melted dark. These satisfying breakfast bowls are vegan, gluten-free, and meal prep friendly!

Two white bowls filled with mashed sweet potatoes, topped with coconut yogurt, raspberries, granola, melted dark chocolate, and chia seeds, with a spoon in it, sitting on white marble counter.

When you begin your day, you may not think about devouring a sweet potato for breakfast. However, sweet potatoes are a phenomenal breakfast option to start your day. In particular, these Chocolate Covered Sweet Potato Breakfast Bowls are super tasty, easy to make, and full of yummy ingredients. On top of that, they’re also topped with melted dark chocolate. How sweet is that?

A Vegan Sweet Potato Breakfast Bowl

These Chocolate Covered Sweet Potato Breakfast Bowls are full of nutritious ingredients. In fact, sweet potatoes are considered to be one of the top superfoods, so if you want to a have super day, start your day off right, with these super sweet potato breakfast bowls. Plus, they’re also naturally vegan, gluten-free, and meal prep friendly!

Why You’ll Love These Sweet Potato Breakfast Bowls

This sweet potato breakfast recipe is made with simple ingredients, that you probably have on hand.
It can be stored in the fridge for up to 4 – 5 days.
You can enjoy this sweet potato breakfast hot or cold, making it the best breakfast when you’re on the go.
Also, if you’re short on sweet potatoes, no problem, you can easily swap for butternut squash or pumpkin!

One white bowl filled with mashed sweet potatoes, topped with coconut yogurt, raspberries, granola, melted dark chocolate, and chia seeds, with a spoon in it, sitting on white marble counter.

Chocolate Covered Sweet Potato Breakfast Bowls Ingredients

Organic Sweet Potato: 1 large or 2 small sweet potatoes. Any variety of sweet potato works well in this recipe, classic orange is what I use, but both purple and white sweet potatoes can be used! Yams are also a totally delicious substitution for sweet potatoes!
Organic Ground Flax Seeds: Mixed with sweet potato, because they’re nutritious, high in omega-3 fats, rich in dietary fiber, and you can’t even taste them. They are completely optional and can be replaced with chia seeds, or completely omitted, so no problem if you don’t have them…yet!
Organic Unsweetened Non-Dairy Milk: Just a splash or two to get the sweet potatoes blended together.
Organic Coconut Yogurt: For topping, but any non-dairy yogurt is fine.
Fresh Organic Raspberries: I used fresh raspberries to top my sweet potato breakfast bowls, but any berry or fruit will work!
Organic Granola: The perfect crunchy topping. I highly recommend my vegan gluten-free & nut-free granola recipe for these sweet potato breakfast bowls.
Organic Dark Chocolate: It wouldn’t be a chocolate covered sweet potato, if there wasn’t any dark chocolate. You can use non-dairy dark chocolate or non-dairy dark chocolate chips for these sweet potato breakfast bowls. Simply microwave for 30 seconds or until fully melted to drizzle onto your whipped sweet potatoes.

How to Make this Sweet Potato Breakfast Recipe

In this sweet potato recipe, you can prepare your sweet potatoes on the stove or in the oven. I typically use my stove when making sweet potatoes for breakfast, because it’s easier and faster. What is more is that, boiling may hold most of the sweet potatoes antioxidants and enhance their nutrient power. With that being said, you can certainly bake your sweet potato in the oven. Also, keep the skin on, because the peel of the sweet potato holds majority of its antioxidant power.

To make on the Stove: Wash the sweet potatoes and chop into 1 inch cubes. Bring a large pot of water to boil and carefully add the diced sweet potatoes. Reduce the heat to medium-high and boil for 12-15 minutes, or until tender when pierced with a fork.

To make in the Oven: Preheat oven to 400ºF and line a baking sheet with parchment paper and/or aluminum foil. Wash the sweet potatoes and place on the baking tray. Bake for 45-60 minutes, or until easily pierced with a fork.

Whichever method you select, you’ll then want to transfer the cooked sweet potato to a large mixing bowl. Add in the flaxseeds and non-dairy milk. Then, using an electric mixer, whip everything, starting on the lowest speed, until its nice and fluffy. Alternatively, you can transfer the cooked sweet potato and the remaining ingredients to a high-speed blender/food processor, and blend until thick and smooth, 3-4 minutes.

Chocolate Covered Sweet Potato Breakfast Bowls in a mixing bowl.

Transfer sweet potatoes to bowls and garnish with coconut yogurt, fresh raspberries, vegan gluten-free & nut-free granola, a drizzle of melted dark chocolate, and a sprinkle of chia seeds, if desired.

Tips for making this recipe perfect

To make the perfect sweet potato breakfast bowls, be sure to follow these tips.

For this sweet potato breakfast recipe, I suggest using orange flesh sweet potatoes for this recipe, but any type sweet potato will work.
I left the skin on my sweet potato, because the peel of a sweet potato holds the majority of its antioxidant power. However, you can remove the skin if you prefer that more.
Use an electric mixer, to ensure that you achieve a fluffy texture.
You can top your sweet potato with whatever you want!

Sweet Potato Toppings

The toppings to any breakfast are the best part and this recipe is no different. I elected to top my breakfast bowls with coconut yogurt, fresh raspberries, my vegan gluten-free & nut-free granola, a drizzle of melted dark chocolate, and a sprinkle of chia seeds. However, if that’s not hitting the spot for you, I provided some additional suggestions to ensure that you are fully satisfied to conquer your morning!

Fresh Organic Berries: strawberries, raspberries, blueberries, blackberries, cherries, etc.
Sliced Organic Banana
Chopped Organic Medjool Dates
Toasted Organic Nuts/Seeds: almonds, peanuts, hazelnuts, cashews, sunflower seeds, pecans, walnuts, etc.
Organic Nut Butter: almond butter, creamy peanut butter, hazelnut butter, cashew butter, SunButter, pecan butter, etc.
Organic Granola: use your favorite granola. Try my vanilla almond granola, vegan gluten-free & nut-free granola, peanut butter granola, coconut cashew granola, chocolate coconut granola, or almond joy granola.
Organic Coconut Yogurt
Organic Cacao Nibs or Organic Dark Chocolate Chips
Chopped or Melted Organic Dark Chocolate

Regardless how you top your breakfast bowls, it will be a delightful treat. Also, if you do plan to meal prep your sweet potato, simply top your breakfast the morning of!

Tips & Tricks

Once cooked, these sweet potato bowls will last in the fridge for 4-5 days. For best results, keep in an air tight container and reheat in the microwave or stove. Alternatively, you can enjoy it cold!
If meal prepping your sweet potato breakfast bowls, top them the morning of.
I recommend using orange flesh sweet potatoes for this recipe, but any type sweet potato will work! Also, if you’re short on sweet potatoes, no problem, you can easily swap for butternut squash or pumpkin!
You can certainly top or add in your breakfast bowls with whatever you like, so it’s totally customizable!

More Sweet Potato Recipes:

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Chocolate Covered Sweet Potato Breakfast Bowls

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 45
Total Time: 55
Yield: 2 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegan

Print Recipe

Description

Chocolate Covered Sweet Potato Breakfast Bowls are perfectly fluffy and sweet. They’re a hearty breakfast comprised of whipped sweet potatoes, creamy coconut yogurt, fresh berries, homemade granola, and topped with melted dark. Additionally, these satisfying breakfast bowls are vegan, gluten-free, and meal prep friendly!

Ingredients

Scale

Always opt for organic ingredients.

1 large or 2 small sweet potatoes, diced
1 tbsp ground flax seeds
2 tbsp unsweetened non-dairy milk

Optional toppings

Coconut yogurt
Fresh raspberries
Vegan gluten-free & nut free granola
Dark chocolate, melted
Chia seeds

Cook Mode Prevent your screen from going dark

Instructions

Sweet potatoes

Boil

Wash the sweet potato and chop into 1 inch cubes. Bring a large pot of water to boil and carefully add the diced sweet potatoes. Reduce the heat to medium-high and boil for 12-15 minutes, or until tender when pierced with a fork.

Bake

Preheat oven to 400ºF and line a baking sheet with parchment paper and/or aluminum foil. Wash the sweet potatoes and place on the baking tray. Bake for 45-60 minutes, or until easily pierced with a fork.

Mixing

Transfer the cooked sweet potato to a large mixing bowl. Add the flaxseeds and non-dairy milk. Use a hand mixer to combine the ingredients, until it’s nice and fluffy. Alternatively, you can transfer the cooked sweet potato and the remaining ingredients to a blender/food processor, and blend until thick and smooth, 3-4 minutes.

To serve

Transfer whipped sweet potato bowls and top with coconut yogurt, fresh raspberries, vegan gluten-free & nut-free granola, melted dark chocolate, and a sprinkle of chia seeds, if desired.
Enjoy!

Notes

Sweet potatoes can be prepared boiled or baked and be sure to leave the skin on.
Once cooked, these sweet potato bowls will last in the fridge for 4-5 days and can be enjoyed hot or cold. For best results, keep in an air tight container and reheat in the microwave or stove. Add toppings once ready to eat.
I recommend using orange flesh sweet potatoes for this recipe, but any type sweet potato will work! Also, if you’re short on sweet potatoes, no problem, you can easily swap for butternut squash or pumpkin!
You can certainly top or add in your breakfast bowls with whatever you like, so it’s totally customizable.

Hello! I'm Christin.