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Sweet Potato, Apple, Cinnamon, Tahini Breakfast Bake

Sweet Potato, Apple, Cinnamon, Tahini Breakfast Bake

I love making messy recipes – it’s a secret little pleasure that takes me back to my childhood days of cooking with my mom. She would stand by with a big smile on her face and encourage me to keep going while I spilt the contents of the bowl over the bench top as I tried to mix it up. My poor mum. I now have a much deeper appreciation for her patients. 

Although my sweet potato, apple, cinnamon and tahini breakfast bake isn’t the messiest meal I’ve made, it still makes me smile while I whip up a small mess in the kitchen. And I think that is one of the most important parts about cooking – smiling and enjoying it! 

This breakfast bake is not only quick and easy to make, but it is also packed with a whole host of vitamins and minerals. It’s especially good for anyone who has their workouts in the morning (I’m looking at you bright and early gym-goers) or for someone who may require extra energy in their day.

This recipe is extremely easy to make and will only require 30 minutes. You will also need 5 ingredients. Don’t enjoy cleaning up? Never fear! You will only need to use a bowl, a baking tray and a mixing spoon. 

We start this recipe off with some almond milk and apple. Together, these 2 ingredients provide us with a good source of protein, fiber, calcium, vitamin C, and various antioxidants. We then complete this recipe with cinnamon, sweet potato, and tahini which offers us vitamin A, copper, vitamin B6, potassium, iron, and magnesium. 

The sweet potato cinnamon tahini breakfast bake is the perfect pick me up for the morning because it’s:

  • Very filling.
  • A source of slow burning energy.
  • Easy to make. 
  • A good source of protein – 11g per serve.
  • A fantastic source of fiber – 17g per serve. 

This meal is best served soon after cooking it. However, if you need to store any leftovers, you may do so by putting it in an airtight container and placing it in the fridge for up to 48 hours. 

My best recommendation if you want to prepare this in advance but still have the ultimate taste and freshness factor is to mix up your meal according to the directions below, but put away a portion of this mixture covered into the fridge. Then you can simply pop it in the oven the next morning. I would not store this for more than 48 hours.

I hope you enjoy this recipe because I know I did! And remember to share your photos with us, we love seeing them. 

Liked this recipe? Why not head over and check out our Apple, Carrot and Sweet Potato Hash recipe for another amazing breakfast meal. 

Ingredients
5
Prep time
5 minutes
Total time
Category: Breakfast
Serves: 2

Ingredients

  • 2 cups almond milk
  • 2 large apple (diced)
  • 1 tbsp cinnamon ground
  • 1 lb sweet potato (diced)
  • 14 cup tahini

Directions

  1. Preheat the oven to 440 F (225 degrees).
  2. Use a big bowl and mix all the ingredients before you put them in the oven for about 25 min.
  3. You can use a baking dish or a baking tray covered with baking paper.
  4. Let it cool down a little bit before you serve it with almond milk.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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