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Easy Sweet Potato Porridge (Vegan & Gluten Free)

Bored of the same old breakfast day after day?

Well, firstly, start adding some variety to your diet, your body will thank you. Having a variety of fruits, veggies, whole grains, nuts, seeds, legumes and more will give your body an array of vitamins, minerals, antioxidants and other nutrients that will help it thrive.

This sweet potato porridge recipe is everything but boring and it's so simple and easy to make. Sweet potatoes are high in beta-carotene, high in fiber and rich in vitamins and minerals which are fantastic for your body. Enjoy it warm, and to be honest, it even works cold!


1 large sweet potato, roasted and mashed

half a cup of unsweetened almond milk, add more if you want it runnier

2 tablespoons maple syrup, to taste

1 teaspoons pure vanilla extract

1 teaspoons ground cinnamon

a pinch of pink Himalayan salt

2-3 tablespoon soaked chia seeds - optional


Preheat the oven to 200 degrees C. Poke holes in the sweet potato and wrap in foil. Roast 45 to 60 minutes, or until sweet potato is very soft. Remove from oven and allow sweet potato to cool enough to handle. Peel the skin off the sweet potato and discard. Mash the flesh in a bowl or add to a blender with the rest of the mixture.

To your bowl or blender add the almond milk, maple syrup, vanilla, cinnamon, salt and the chia seeds. Mix or blend until smooth. Reheat in a small saucepan or enjoy as is.

Top with sliced banana, blueberries, pecans, almond butter, tahini, cacao nibs, hemp seeds or whatever you fancy, the options are endless. Enjoy!

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