• 400 g sweet potato
  • 400 ml vegan yoghurt
  • 200 g muesli
  • 50 g nuts
  • 100 g loose fruit (e.g. blueberries)
  • 2 apples (e.g. Elstar)
  • Half a lemon (the juice)
  • Agave syrup
  • Fresh mint leaves or lemon balm

Author of this recipe



Food blogger / food writer

I love to visit Farmer's markets and smell the fresh products that are in season, I cook mostly with local in season ingredients. Read more

Vegetables for breakfast? Why not start your day with a portion of vegetables? As an adult you are advised to eat at least 250 grams of vegetables a day. If you struggle to eat this amount with your dinner, you can spread portions throughout the day. That’s why it’s a great idea to regularly eat a vegetable breakfast!

A lot of vegetables lend themselves to this, but sweet potato is a particularly easy and tasty addition. Contrary to what the name suggests, the sweet potato is not related to the potato at all. The sweet potato is a tuber vegetable and, therefore, a real vegetable. In addition, the sweet potato is packed full of vitamins, minerals, and fibre! Another good reason to choose it.

By mashing the sweet potatoes after cooking, you get a creamy structure. The sweet potato puree combined with vegan yoghurt creates a sweet and fresh taste sensation. With the addition of muesli, nuts, and fruit, you have a delicious and complete breakfast!  

In this recipe I used sweet potato, but many vegetables lend themselves to a vegetable breakfast. Especially milder tasting vegetables such as pumpkin, beetroot, or spinach.

Vegetable leftovers are the ideal basis for a veggie breakfast. Just use your leftover vegetables from your evening meal for breakfast!

Total votes: 332


  • Wash the sweet potatoes. Dice and boil for about 15 minutes until tender.
  • Meanwhile, roast the nuts.
  • Wash the loose fruit and, if necessary, dice. Carefully wash the mint leaves and snip a few small leaves. Keep aside until ready to use.
  • Drain the sweet potatoes immediately after cooking and rinse with cold water to cool the vegetables as quickly as possible.  
  • Grate the apples.
  • Mash the sweet potato and the grated apple into a smooth mixture. Mix this with the yogurt. Taste and season with some lemon juice and possibly some agave syrup.
  • First divide the muesli in the bowls, spoon the yoghurt-vegetable mixture on top and then add the remaining ingredients (nuts, fruit, and mint leaves).  

Enjoy your meal!


Tips from the author

With the muesli, this recipe is a breakfast dish. However, you could also have it as dessert. By leaving out the muesli and adding a blackberry sauce, for example, you create a surprising and special dessert.

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