This warm vegan Sweet Potato Quinoa Breakfast Bowl is made with creamy coconut quinoa, roasted sweet potato, blueberries, pecans, and coconut whipped cream for a cozy breakfast that tastes almost like dessert.
Warm Sweet Potato Quinoa Bowl
If you like sweet potato pie, I think you’ll love this healthy breakfast bowl. This recipe was inspired by a sweet potato quinoa bowl I had last year while traveling, and it was so unexpectedly good I recreated it. The combination of warm coconut quinoa and roasted baked sweet potato with fresh blueberries and whipped coconut cream was such a delicious, warm healthy treat, I think it would also be great over oatmeal.
Why You’ll Love This Sweet Potato Quinoa Bowl
Quinoa has a mild, slightly nutty flavor, so it works just as well in sweet breakfasts as it does in savory dishes. Simmering it with coconut milk, vanilla, cinnamon, and brown sugar makes it creamy and cozy, almost like oatmeal, but with a little more texture. It also adds some protein and fiber, which helps make the bowl more filling.
- Tastes like sweet potato pie: Cinnamon, ginger, vanilla, and maple give the roasted sweet potato that cozy pie flavor.
- Warm and creamy: The coconut quinoa gets creamy on the stove without becoming mushy.
- Great mix of textures: You get creamy quinoa, silky sweet potato, juicy blueberries, crunchy pecans, and whipped cream.
- High in fiber: Quinoa, sweet potato, blueberries, and pecans all contribute fiber to help make this breakfast more filling.
- Easy shortcut: Frozen or shelf-stable cooked quinoa works perfectly here.
- Naturally gluten-free: Quinoa is naturally gluten-free.
- Vegan: Coconut milk and coconut whipped cream keep the whole bowl dairy-free and vegan. Find more of my vegan recipes here.
Sweet Potato Quinoa Bowl Ingredients
The ingredients are simple, but each one adds something to the flavor or texture of the bowl. See the recipe card below for the exact measurements.
Sweet Potato
- Sweet potato: Roasting it cut-side down helps it caramelize and brings out its natural sweetness.
- Coconut milk beverage: Makes the sweet potato creamy without weighing it down.
- Maple syrup: I used sugar-free maple syrup, but regular maple syrup works too.
- Vanilla: Gives the sweet potato more of a dessert-like flavor.
- Cinnamon and ginger: Add that warm sweet potato pie flavor.
- Salt: A pinch balances the sweetness.
Coconut Quinoa and Toppings
- Cooked quinoa: Frozen or shelf-stable quinoa both work well and make this extra easy. If you want to make it from scratch use my basic quinoa recipe here.
- Coconut milk beverage: Makes the quinoa creamy while keeping it light.
- Brown sugar: I used Wholesome Yum sugar-free brown sugar, but regular brown sugar works.
- Coconut milk powder: Adds more coconut flavor and richness without needing canned coconut milk (see note below).
- Vanilla and cinnamon: Add warmth and sweetness.
- Blueberries: I love the fresh, juicy contrast with the warm sweet potato.
- Pecans: Add crunch and nuttiness.
- Coconut whipped cream: Adds that creamy finishing touch while keeping the bowl vegan.
Note: I love using this coconut milk powder in recipes where coconut milk is used. It’s a lower fat alternative, and easy to keep in my pantry. And it lasts me a long time! You can use canned coconut milk in place of the coconut beverage and coconut milk powder if you prefer.
How to Make a Sweet Potato Quinoa Breakfast Bowl
This comes together easily, especially if you start with cooked quinoa. See the recipe card below for the complete instructions.
- Roast the sweet potato: Roast it cut-side down so it caramelizes until very tender.
- Mash the sweet potato: Scoop out the flesh and mash it with the coconut milk, maple syrup, vanilla, cinnamon, ginger, and salt.
- Make the coconut quinoa: Heat the quinoa with coconut milk, coconut milk powder, brown sugar, vanilla, cinnamon, and salt until hot and creamy.
- Assemble the bowls: Divide the quinoa between two bowls and top with the sweet potato, blueberries, pecans, coconut whipped cream, and cinnamon.
Tips for the Best Quinoa Breakfast Bowl
- Roast the sweet potato until very soft: You want it caramelized underneath and creamy inside.
- Keep the quinoa creamy, not soupy: Let it simmer until the coconut milk coats the grains.
- Serve it warm: The contrast of warm quinoa and sweet potato with fresh blueberries and whipped cream is what makes this bowl so good.
Variations
- Use Canned Coconut Milk: In place of the coconut milk beverage and coconut milk powder. It will add more fat and calories.
- Use regular sweeteners: Regular maple syrup and brown sugar work perfectly.
- Swap the nuts: Use walnuts instead of pecans.
- Change the fruit: Try raspberries, blackberries, or sliced banana.
- Make it sweeter: Drizzle a little extra maple syrup over the top.
- Not vegan? Regular whipped cream works just as well.
Make Ahead
You can prep the sweet potato and coconut quinoa up to 4 days ahead. Store them separately in airtight containers in the refrigerator, then reheat each with a splash of coconut milk until warm and creamy. Add the blueberries, pecans, and whipped cream just before serving so the toppings stay fresh.
For an even quicker breakfast, portion the quinoa and sweet potato into individual containers so all you have to do is reheat and add the toppings.
Storage
Store the sweet potato mixture and coconut quinoa in separate airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or on the stove, adding a splash of coconut milk if needed.
More Breakfast Bowls You’ll Love
- Berry Quinoa Breakfast Bowls
- Summer Quinoa Breakfast Bowl
- Oatmeal Berry Smoothie Bowl
- Tropical Chia Pudding Breakfast Bowl
- Warm Peach Crisp Yogurt Bowl
If you love sweet breakfasts, browse more of my breakfast and brunch recipes. And for more ways to use sweet potatoes, you can find all of my sweet potato recipes here.
Sweet Potato Quinoa Bowl
Ingredients
Sweet potato
- 1 large sweet potato, cut lengthwise (11 to 12 ounces total)
- Olive oil spray
- 1 tablespoon unsweetened coconut milk beverage
- 1 teaspoon maple syrup, I used sugar-free
- 1 teaspoon vanilla
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- Pinch kosher salt
Quinoa and Toppings
- 1 ½ cups cooked quinoa, frozen or shelf stable works fine
- ¾ cup unsweetened coconut milk beverage
- 1 ½ tablespoon brown sugar, I used Wholesome Yum sugar-free
- 4 grams coconut milk powder, I use KOS, 2 scoops
- ¾ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon, plus more for topping
- pinch kosher salt
- ⅓ cup fresh blueberries
- 1 tablespoon chopped pecans
- 2 tablespoons coconut whipped cream, or whipped cream of choice
Instructions
- Preheat the oven to 425°F. Lightly spray the cut side of the sweet potato with oil and place cut-side down on a sheet pan lined with parchment.
- Roast until very tender and caramelized, about 25 to 35 minutes, depending on the size.
- Scoop out the sweet potato flesh and mash it in a medium bowl with coconut milk, maple syrup, vanilla, cinnamon, ginger and salt until creamy. Keep warm.
- Meanwhile, add the cooked quinoa, coconut milk, coconut milk powder, brown sugar, cinnamon and salt to a small saucepan. Cook over medium-low heat for 4 to 5 minutes, stirring, until hot and creamy.
- Spoon the warm coconut quinoa into two bowls. Top with the warm sweet potato mixture, fresh blueberries, pecans and top with whipped cream and a dusting of cinnamon.