Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
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:
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.
|Amount Per Serving|
|Calories 538||From Fat 176|
|% Daily Value*|
|Total Fat 20g||30.08%|
|Saturated Fat 2g||11.88%|
|Trans Fat 0g|
|Total Carbohydrate 87g||29.15%|
|Dietry Fiber 17g||68.07%|
|Vitamin A 32699.61IU||653.99%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.66mg||32.78%|
|Vitamin C 15.85mg||26.42%|
|Vitamin D 110.04IU||27.51%|
|Vitamin D3 2.62µg|
|Vitamin E 8.52mg||28.4%|
|Vitamin K1 (phylloquinone) 10.21µg||12.76%|
|Pantothenic acid 2.25mg||22.51%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.