Whole 30 Approved Sweet Potato Bowl. The Perfect Fall Breakfast.

Last month, I took advice from a dietician and did a Whole 30. This was my second. The idea was to clear my palette, after having been glutened a number of times in July/August when I had a guest come into town nearly every week and was eating out significantly more than normal.

I’ve always been a fan of the diet and what it entails. It’s a great way to cleanse your body of all the added sugars and additives that aren’t good for us.

Because it was almost fall, when I prepared my monthly meal plan I wanted to incorporate as many autumn squashes and potatoes I could to replace the grains and fiber my body was missing.

Once of my go-to’s this month was sweet potatoes. One of my all-time favorite foods. However, I usually gravitated towards them for dinner, but Pinterest informed me I was missing out by not including it in the most important meal of the day: breakfast.

That’s how my world-famous sweet potato bowl was born.

It’s warm, sweet, filling, and loaded with goodies that fueled me throughout the day. You’d be crazy to not try this bowl of glory.

Here’s what it entails (or well my favorite rendition of the recipe):

You will need the following ingredients to prepare one bowl for breakfast or honestly even dessert if your heart desires…

Whole 30 Sweet Potato Bowl

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Whole 30 Sweet Potato Bowl


[Recipe serves 1 big bowl of goodness]


  • One Sweet Potato
  • 1 Banana
  • 1/3 Cup of Blueberries
  • 3-4 Strawberries (halved)
  • 1 Spoonful of Whole 30-Approved Nut Butter (I like Trader Joe’s Creamy No-Salt Added Almond Butter)
  • 2 pinches of unsweeted shredded coconut
  • 2 pinches of slivered almonds, walnuts, or cashews
  • Cinnamon and Nutmeg


  • Preheat your oven to 400 degrees, and take out some aluminum foil and a small baking sheet.
  • Next, once the oven is warm, wrap up your sweet potato (leave skin on) and bake 45-60 minutes. If you open up the foil and you can easily stick a fork in it you’re good to go.
  • From here, give it a couple minutes to cool and peel the skin off and cut it in halves. Then you will place it in a bowl and begin mashing it with a work.
  • Now you’ll add in your additional ingredients. Put in your banana and berries and microwave the bowl for 1-3 minutes. Once it is soft enough that you can mix it up and becomes similar to a porridgel-ike texture you know you’ll be good.
  • Then, you can mix in your almond butter, nuts, dried fruit, etc. to top it off.
  • Lastly top it off with a dash of cinnamon and nutmeg to give it that sweet yet spicy fall flavor. And voila — you have the perfect fall brunch!