savory sweet potato breakfast bowl.

Savory sweet potato bowl

This recipe is super yummy. Like, extra super yummy because of how easy it is to make. Also, I'm super extra very much digging it these days because of its thematic appropriateness to some recent events.

I've written before about how I would love to just eat all of my food in puree-form... and this week, the Universe answered my request with a cycling accident, some broken teeth, a seriously swollen face and a concussion. I'll spare you the graphic details - I'm okay! - but allow me to fill you in on the things I have managed to consume in blended deliciousness in the last several days in the absence of the ability to chew:

  • mashed peas, avocado, ginger and garlic (SO good)
  • almond milk, frozen spinach and cashew butter 
  • roasted sweet potatoes + curry spices + caramelized onions, garlic and ginger
  • pureed chana saag
  • coconut yogurt + pumpkin puree + cinnamon (it's like pie... I highly recommend) 
  • twisted miso soup

Can you sense a theme? There is a lot of curry, turmeric, cinnamon and vitamin E-packed yumminess going on: inflammation be gone! 

I also did a little digging back into the 'still to be posted' recipe archive and found this Savory Sweet Potato Breakfast Bowl, recently featured on Plate Joy, and decided to whip up a batch. Let's be real: nothing says 'rest and recovery' like a bowl of naturally sweet carby veggies. 

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This recipe in particular is one I've had in and out of rotation the last little while as a fun breakfast alternative: it's easy to make, super energizing (great for post-workout or pre-long day) and provides a lasting dose of fuel that doesn't take tons of energy to digest (net: more energy for you!). 

Feel free to mix up the toppings (different greens, different seeds, different spice combos) and serve warm or cold. 

So, in addition to my endless gratitude to the Universe for this accident being far less serious than it could have been, I'm also having a big ole' gratitude dance party for my tremendously supportive husband, my hilarious family, a good quality bike helmet, kind strangers who call ambulances, skilled doctors, health insurance, understanding employers, and an abundance of nourishing, rebuilding pureed foods this week. I am ridiculously lucky. 

Also - PSA time - ALWAYS WEAR A HELMET. PROMISE?! Okay. Thank you. 

Enjoy, all! 

amy be well signature





savory sweet potato breakfast bowl
Serves 1
A simple, savory way to enjoy potassium and complex-carbohydrate rich sweet potatoes for breakfast. Use canned sweet potato to cut down on time, or use leftover mashed sweet potatoes. Incorporates garlic, spinach and pumpkin + sesame seeds for an extra nutrient-boost for an energized morning.
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Prep Time
2 min
Cook Time
3 min
Total Time
5 min
Prep Time
2 min
Cook Time
3 min
Total Time
5 min
  1. 1/2 tbsp olive oil
  2. 2 tsp minced garlic (about two cloves)
  3. 2 cups spinach
  4. 1 eight-ounce can sweet potato puree or 1 cup mashed sweet potatoes
  5. 3 tbsp pumpkin seeds
  6. 2 tsp sesame seeds
  1. In a medium skillet, heat oil over medium heat until glistening.
  2. Add garlic and cook until fragrant, about 1 minute.
  3. Add spinach and sautee until wilted, 1 minute more.
  4. Scoop sweet potatoes into a bowl -- if you'd like these warmed, transfer to a small saute pan and heat for 30-60 seconds over medium heat until warmed through.
  5. Top sweet potatoes with spinach, pumpkin seeds, sesame seeds and salt and pepper to taste.
  6. Serve.
From The Ground Up Wellness
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Posted in breakfast, gluten-free recipes, health coaching info, homepage featured, kid-friendly recipes, lunch, recipes, side dishes, snacks

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