Last Updated on December 26, 2023 by Christin Gillespie

Tasty Chunky Monkey Sweet Potato Breakfast Bowls are made with healthy and delicious ingredients. A sweet potato breakfast recipe that is loaded with gooey dark chocolate chips, coconut flakes, and walnuts, then topped with chopped walnuts, sweet banana slices, and a creamy banana nut sauce. Plus, these decadent sweet potato breakfast bowls are healthy, vegan, dairy-free, and gluten-free.

Orange mashed sweet potato in 2 white bowls with a spoon in it. Topped with banana nut sauce, sliced banana, walnuts, dark chocolate chips, and shredded coconut. Bowls are on a white marble counter.

If you adore the combination of bananas, nuts, and chocolate, you must try these breakfast bowls. These sweet potato breakfast bowls are nutty, chocolatey, and delicious. They’re loaded with wholesome ingredients and are so simple to make.

A Healthy Sweet Potato Breakfast Bowl

These Chunky Monkey Sweet Potato Breakfast Bowls are full of healthy ingredients. Did you know that sweet potatoes are considered to be one of the top superfoods? Thus, if you want to a have super day, start your day off right, with a breakfast bowl that is packed with superfood power. They’re also naturally vegan, dairy-free, gluten-free, and are a decadent vegan breakfast recipe.

Why You’ll Love These Sweet Potato Breakfast Bowls

This easy sweet potato breakfast recipe is vegan, dairy-free, and gluten-free.
It can be stored in the fridge for up to 4 – 5 days.
You can enjoy these sweet potato breakfast bowls 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!

Chunky Monkey Sweet Potato Breakfast Bowls Ingredients

These Chunky Monkey Sweet Potato Breakfast Bowls are loaded and topped with delicious ingredients that you probably have on hand.

Sweet Potato Bowls:

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 Shredded Coconut: This chunky monkey sweet potato calls for a little coconut, to enhance the flavor.
Organic Dark Chocolate Chips: To mix in with sweet potato.
Organic Walnuts: Walnuts are high in omega 3 fatty acids and add a nice crunch to the sweet potato.
Organic Banana: Adding a fourth of a ripe banana to these breakfast bowls makes this recipe so sweet. Also, the riper the banana, the sweeter the sweet potato will be.

Banana-Nut Sauce

Organic Nut Butter utter: Any nut or seed butter can be used, but I highly suggest organic peanut butter. It should be runny, like a thick liquid, made with 1 ingredient, peanuts.
Organic Banana: Adding a fourth of a ripe banana is needed to make this banana-nut sauce so creamy and delicious.

How to Make this Sweet Potato Breakfast Recipe

You can prepare your sweet potatoes on the stove or in the oven. I personally used my stove, since it’s easier and a lot faster. What is more is that, boiling may hold most of the sweet potatoes antioxidants, as well as increase the nutrient power of the sweet potatoes. Nevertheless, you can certainly bake your sweet potato in the oven. Also, keep the skin on, since 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.

While sweet potatoes are cooking, prepare the banana nut sauce. Begin by mashing a fourth of a ripe banana in a small bowl. Then, add in the creamy peanut butter or nut butter of choice and mix until smooth.

Whichever method you select, you’ll then want to transfer the cooked sweet potato to a large mixing bowl. Add in the 1/4 of the ripe banana, 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.

Then, stir in the shredded coconut, dark chocolate chips, and chopped walnuts.

Chunky Monkey Sweet Potato Breakfast Bowls ingredients in a mixing bowl.

Mixing sweet potatoes in a large glass bowl, on white marble counter. Sweet potato has dark chocolate chips, shredded coconut, and walnuts.

Transfer to bowls and garnish with sliced banana, walnuts, reserved dark chocolate chips, shredded coconut, and the banana nut sauce.

Tips for Making this Recipe Perfect

To make the perfect Chunky Monkey 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.
Be sure your banana is ripe. The more ripe your banana is, the sweeter your breakfast will be.
For the banana nut sauce use your favorite nut or seed butter.
Don’t blend the shredded coconut, dark chocolate chips, and the walnuts, just stir.

Sweet Potato Toppings

The options are endless when it comes to topping your Chunky MonkeySweet Potato Breakfast Bowls. I personally topped mine with sliced banana, walnuts, reserved dark chocolate chips, shredded coconut, and the banana nut sauce to achieve the classic chunky monkey combination, but you can top your sweet potato breakfast bowl with whatever you want!

Organic + Homemade Banana Nut Sauce
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

No matter what you top your chunky monkey breakfast with, it will be a delicious treat!

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.
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 warm 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.

Chunky Monkey 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 or Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

For the sweet potato

1 large or 2 small sweet potatoes
1 tbsp ground flax seeds
1/4 ripe banana
2 tbsp unsweetened non-dairy milk
2 tsp shredded coconut
1 tbsp dark chocolate chips
1 tbsp walnuts, chopped

For the banana nut sauce

1 tbsp creamy peanut butter
1/4 ripe banana, mashed

Optional toppings

Banana, sliced
Walnuts
Dark chocolate chips
Shredded coconut
Banana nut sauce

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 in a 1/4 of the ripe banana, 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.
Stir in the shredded coconut, dark chocolate chips, and chopped walnuts.

Banana nut sauce

While sweet potatoes are cooking, prepare banana nut sauce. Begin by mashing a fourth of a ripe banana in a small bowl. Then, add in the creamy peanut butter or nut butter of choice and mix until smooth.

To serve

Transfer to bowls and garnish with sliced banana, walnuts, reserved dark chocolate chips, shredded coconut, and the banana nut sauce.
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 warm breakfast bowls with whatever you like, so it’s totally customizable.
Be sure your banana is ripe. The more ripe your banana is, the sweeter your sweet potato will be.
For the banana nut sauce use your favorite nut or seed butter.
Don’t mix the shredded coconut, dark chocolate chips, and the walnuts, just stir.

Hello! I'm Christin.

Chunky Monkey Sweet Potato Breakfast Bowls

A Healthy Sweet Potato Breakfast Bowl

Why You’ll Love These Sweet Potato Breakfast Bowls