Go Back
+ servings

Almond Sweet Potato Breakfast Bowls

Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 2


  • 2 large sweet potatoes
  • 1 1/2 cups + 2 tablespoons Blue Diamond Almond Breeze Original Almondmilk unsweetened
  • 1 cup dry israeli couscous
  • salt and black pepper
  • 2 tablespoons unsalted butter
  • 4 cups arugula/spinach blend
  • 2 tablespoons balsamic vinegar
  • 1 large avocado peeled, pitted and sliced
  • 2 large eggs cooked to your liking (I poached mine)
  • 1 tablespoon roasted and sliced almonds
  • fresh parsley garnish


  • Preheat your oven to 425 degrees F. Wrap the sweet potatoes in foil and poke with a few holes. Place the potatoes in the oven and bake for 45 minutes to an hour or until tender. Remove from heat, and set aside to cool for just a few minutes.
  • While the sweet potatoes are cooling, prepare your couscous. Add 1 1/2 cups of the Blue Diamond Almond Breeze Original Almondmilk to a medium saucepan. Bring to a light boil. Stir in the couscous. Add a pinch of salt and black pepper, reduce the heat to low and cover. Simmer the couscous for 10 minutes or until all of the liquid has been absorbed and the couscous is tender. Season to taste with salt and black pepper and keep warm on the stove while you finish up your breakfast bowls.
  • Remove the skin from the potatoes and place in a medium bowl. Mash with a potato masher and stir in the remaining 2 tablespoons of Blue Diamond Almond Breeze Original Almondmilk and butter. Season with salt and black pepper. Divide the potatoes between two bowls.
  • In a medium bowl, toss the arugula/spinach blend with the balsamic vinegar. Divide it between the two bowls. Also to the bowls, divide the couscous and then top each one with sliced avocado, an egg, and sliced almonds.
  • Sprinkle the bowls with fresh parsley and serve immediately. Enjoy!


I like to bake my potatoes a day or two in advance. I always have a few already baked sweet potatoes on hand. This makes breakfast preparation much quicker!
I have substituted the couscous with quinoa and bulgar in the past. Any grain substitution will work!