breakfast · recipe · vegan

Sweet Potato Porridge

Whenever I order Thai takeout I always be sure to ask for an extra side of brown rice to have on hand; I am horrible at making brown rice! Eating rice for breakfast is a wonderful way to incorporate healthy grains that are also easily digestible. This is a simple, yet flavorful rice porridge that is a great sub for all of you oatmeal lovers.


Ingredients – serves 1-2

  • 1 cup of brown rice
  • 1/2 cup almond milk, or milk of your choice
  • 1 cup of steamed sweet potatoes, chopped into bite size pieces
  • 2 tablespoons pure maple syrup
  • 1 tablespoon cinnamon
  • handful of chopped walnuts

Combine all of the ingredients together in a small pan on medium low heat. Stir until well incorporated and then stir frequently to avoid burning. The mixture will take a good 6-8 minutes; the milk will be absorbed and it will have a creamy texture.  
Feel free to add a sprinkle of more cinnamon when done if desired, as well as some nut butter. The first time I made this I did not have walnuts so I opted to use a dollop of almond butter instead.

DSC04872 ztashaz

11 thoughts on “Sweet Potato Porridge

  1. I made this tonight for my breakfast tomorrow and I am wondering if the cinnamon measurement is correct? I put in about half as much as is called for because I was scared it would be too much if I put in a Tablespoon and it was still too much with half that amount. Is it supposed to say teaspoon? Mine also looks nothing like yours in the pic … mine is much, much browner from the cinnamon. Still pretty tasty tho! Thanks! Kim

  2. I loooove rice pudding and I loooove sweet potatoes so I think this is right up my alley! Have a great Saturday Tasha!

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