Sweet Potato Buckwheat Porridge

Sweet Potato Buckwheat Porridge

One of my newer grain obsessions is buckwheat. Buckwheat is filled to the brim with powerful antioxidants, proteins, and all sorts of vitamins and minerals. I love adding activated buckwheat to top my smoothies with, but I had never thought of cooking them down into a porridge until the fall weather hit. 

This sweet potato buckwheat porridge bowl is warming, energizing, and is a great canvas for getting creative with superfood toppings!

Buckwheat porridge also stays very well in the fridge for up to 3 days. This allows us to have healthy breakfasts with ease all week long. Just store leftovers in a mason jar, add your toppings in the morning and boom! You've just made an epic breakfast.

Makes 2 servings

  • 1 cup buckwheat

  • 3/4 cup non dairy milk of your choice

  • 1 sweet potato, boiled or roasted, skinned, and mashed

  • 1 tbsp maple syrup

  • 1 tsp vanilla extract

  • Toppings: pomegranate, coconut shreds, sunflower seed butter, figs, blueberries, rawnola, hemp seeds, and pumpkin seeds


  1. Place your buckwheat and milk into a large pot over high heat. Bring to a boil.

  2. Reduce heat to medium-low. Add maple syrup and vanilla extract, stir well.

  3. Add mashed sweet potato to mixture and stir. Cook for 3-4 more minutes.

  4. Place into bowls and add your toppings. I like to use hemp seeds, pom seeds, coconut shreds, figs, sunflower seed butter, blueberries, bee pollen, rawnola, and pumpkin seeds.