Paleo Sweet Potato Breakfast Bowl

Packed with protein and fiber, this gluten- and dairy-free breakfast bowl is sure to keep you full for hours.

Serves: 2Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Easy

Serves: 2


  • 2 medium sweet potatoes, pricked all over with fork
  • 3 eggs, whisked
  • 2 bananas, mashed
  • 2 tablespoons ghee
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon salt
  • 3 tablespoons almond butter
  • 2 tablespoons sliced almonds, toasted
  • 1⁄4 cup blueberries


  • In Instant Pot, place steaming trivet and small amount of water.
  • In trivet, arrange sweet potatoes. Cook on high pressure 18 minutes, then allow to naturally release.
  • Carefully slice hot sweet potatoes in half. Scoop insides into bowl. Discard peels.
  • Working quickly, mash in eggs; stir until smooth. If eggs are still glossy, microwave 2 minutes.
  • Add banana, ghee, cinnamon and salt.
  • Evenly divide mixture into two bowls. Top with equal amounts of almond butter, almonds and blueberries.