breakfast/ whole30

Whole30 approved sweet potato breakfast

Sweet potato breakfast |

Every time I do a Whole30 I love eating my breakfasts. And yes that is a lot of eggs mostly. Simply because it is convenient and quick. I tend to make a tortilla with loads of veggies and a few eggs. Keeps me full till lunch for sure.

But every once in a while I am fed up with the eggs and feel like making something else. I love making little mango chicken burgers and eat them with a salad (recipe for that will be coming soon) and this sweet potato bowl is also pretty good and very filling.

Sweet potato breakfast |

I made two versions: one with nuts and chia and one with fruits and coconut. Or make a combination of the two. Whichever you prefer.

I liked the crunchier part of the nut version but whatever you make this is a really good and filling breakfast. The amounts specified here make enough for 2-3 portions. It keeps in the fridge for two days so you can make it ahead of time and eat for a few days.

While the Whole30 doesn’t speak about breakfast etc but about meal 1, 2 and 3. In that regard you can eat whatever you want for your Whole30 breakfast (as long as it is compliant of course) but I still struggle with eating steak for breakfast, even though I know I can. 

Sweet potato breakfast |

So for me it has to be breakfast “like” and this dish fits that bill perfectly. In that sense it looks most like an oatmeal bowl or a yogurt version or something along those lines. 

It might sound a little strange to add sweet potato to a breakfast bowl but trust me here. It is really great!



Whole30 approved sweet potato breakfast

Sweet potato breakfast |
  • Author: thepaleogirl
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2-3 people
  • Category: Breakfast


  • 1-2 cooked sweet potatoes (the orange one, in cubes)
  • 2 tbsp of almond paste
  • 3 tbsp of coconut yoghurt
  • 1 banana
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • juice of 1/2 lemon


  • grated coconut
  • blueberries, strawberries or other fruit of the season
  • cinnamon
  • chia seed
  • various nuts
  • pumpkin seeds, sunflower seeds


  1. Place the sweet potato, almond butter, coconut yogurt, lemon juice, banana and spices into a blender and mix until smooth.
  2. If the mixture is too thick add some extra coconut yogurt



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1 Comment

  • Reply
    CL King
    October 2, 2018 at 2:25 pm

    A delicious but unique recipe. Thanks for sharing..

  • Leave a Reply