Savory Sweet Potato Breakfast Boats – quick, easy, and super tasty, this is a satisfying and filling recipe good for breakfast, lunch, AND dinner!
It is no secret that I love Love LOVE quick and easy bowl recipes. Many of our summer dinners consist of some sort of salad greens + bean + grain + veggies concoction, always with lots of tasty flavors and textures.
These Savory Sweet Potato Breakfast Boats fit that description, with one extra benefit – they come with their own edible bowl! The toppings here totally remind me of what I often throw together for a quick lunch or easy dinner – all the essential proteins, nutrients, flavors and fats.
Bright colors, great flavors, layered textures:
So. Vegan or not – you have probably heard people say eating vegan, eating healthy, eating a whole foods plant based diet? Expensive, difficult, or out of reach.
These tasty, filling, and colorful breakfast boats are one of many recipes in the new Frugal Vegan cookbook that completely debunk the myth. This book shows vegan eating does not always need specialty ingredients, does not always mean expensive, and can absolutely be fast and easy.
Frugal Vegan is the new book from Katie and Kate of Well Vegan. In addition to the 99 affordable and tasty vegan recipes, Katie and Kate guide you through building a budget pantry, tips for smart shopping in every area of the store, and even the lowdown on eating organic.
When the book arrived, I flipped to the chapters and squee’d out loud at chapter two – Carb Party. The first recipe I tried was Penne with Pumpkin Cream Sauce. Definitely a carb party. We also loved the Thai Peanut Noodles, and have the Kale Pesto Pasta earmarked to try soon…
The Glazed and Infused was another favorite chapter of mine, of course, with delights like Peanut Butter Oatmeal Bars and Chocolate Coconut Cream Puffs.
Get Sauced is a fantastic section packed with … sauce recipes! Bite Size covers snacks and party passable bites, and Mornings – well, that covers breakfast which is everything.
…and Mornings is the section that includes these Savory Sweet Potato Breakfast Boats. With just a 20 minute prep time, these are even possible on a busy weekday morning – especially if you are one who does bulk meal prepping? You can have these ready in even less than 20, I bet.
For a snack, I could do exactly that photo above – a warmed sweet potato half with avocado. Okay, I did do just that. and it was hand held – woo hoo!
From the Frugal Vegan cookbook: Sweet potatoes are a delicious and versatile yet often overlooked breakfast food. They can stand in for toast when sliced thin, cooked on a cast iron skillet and topped with avocado, and they offer a healthier way to do hash browns.
Here, we make them into boats we can fill with our favorite toppings. We went with a Southwest theme for this recipe, but you can really use anything you have in your pantry or fridge. Chickpeas, broccoli, bell pepper, spinach – get creative!
Savory Sweet Potato Breakfast Boats
YIELD: two servings
dairy, egg, soy, oil, nut, and gluten free, vegan
1 sweet potato
1/2 avocado, mashed
1/8 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 cup (100 g) black beans, drained and rinsed
1/2 cup (72 g) frozen corn, thawed
1/4 cup (65 g) salsa
salt and pepper
Using a fork, poke holes all around the sweet potato. Place it on a paper towel or microwave safe plate and microwave [on high] for 8 to 10 minutes, or until cooked through.
Cut the sweet potato in half lengthwise, and then, with the fleshy parts facing up, cut a slit lengthwise down the middle of each half. Use a couple of forks to split open the sweet potato halves so you’re left with little pockets.
In a small bowl, mash the avocado with the cumin and cayenne. Then, fill each sweet potato boat with the avocado, followed by the black beans, corn, and salsa. Season with salt and pepper to taste.
so much flavor – dig in!
Savory Sweet Potato Breakfast Boats recipe shared with permission from Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017.
printable Savory Sweet Potato Breakfast Boats recipe:
- 1 sweet potato
- ½ avocado, mashed
- ⅛ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- ½ cup (100 g) black beans, drained and rinsed
- ½ cup (72 g) frozen corn, thawed
- ¼ cup (65 g) salsa
- salt and pepper
- Using a fork, poke holes all around the sweet potato. Place it on a paper towel or microwave safe plate and microwave [on high] for 8 to 10 minutes, or until cooked through.
- Cut the sweet potato in half lengthwise, and then, with the fleshy parts facing up, cut a slit lengthwise down the middle of each half. Use a couple of forks to split open the sweet potato halves so you're left with little pockets.
- In a small bowl, mash the avocado with the cumin and cayenne. Then, fill each sweet potato boat with the avocado, followed by the black beans, corn, and salsa. Season with salt and pepper to taste.