Sweet Potato Breakfast Bowl

Vegan sweet potato breakfast bowl with kale and tofu scramble. #karissasvegankitchen #healthyrecipes #veganrecipes #sweetpotato #breakfast via @karissasvegankitchen


  • 1 egg and 1/2 cup egg white scramble


  • 1 sweet potato
  • 1 tbsp aquafaba* or coconut oil or olive oil
  • pinch of salt
  • pinch of pepper


  • 2 cups chopped kale
  • 1/2 tbsp aquafaba or olive oil
  • 1/4 tsp garlic powder
  • pinch of salt


  • 1/2 cup almond milk
  • 1 tbsp cold water
  • 2 tsp cornstarch or arrowroot powder
  • 1/2 tsp garlic powder
  • pepper to taste
  • salt to taste


  1. Pre-heat oven to 425F degrees. Line a baking sheet with parchment paper or a silicone baking mat.

  2. Peel and cube sweet potato into bite-sized pieces.

  3. Toss with aquafaba or oil, pepper, and salt. Spread out on the baking sheet and roast for 30 minutes, flipping half-way.

  4. Toss the kale with aquafaba or oil, garlic, and salt. Roast in the oven for 5 minutes (I move the sweet potatoes over and put the kale on the same pan for the remaining 5 mins.)

  5. To make the gravy, add the almond milk, garlic powder, pepper, and salt to a small pot on the stove. Mix the water and cornstarch together in a small bowl, then whisk in with the almond milk. Bring to a simmer on medium heat. Once thickened, it’s ready! Serve with tomatoes.


    Aquafaba is the liquid from a can of chickpeas. You can omit this if you don’t have any, or use a little oil instead. This recipe has been revised by me.


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