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–+ servings
Sweet Potato Breakfast Bowl

Indulge in a Cozy Sweet Potato Breakfast Bowl Bliss

Enjoy a nutritious and customizable Sweet Potato Breakfast Bowl perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Healthy Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 large sweet potato Peeled and diced
  • 1 tablespoon olive oil For roasting
  • 1 teaspoon cinnamon For flavor
  • to taste salt
  • to taste pepper
Toppings
  • 1 cup Greek yogurt Or dairy-free yogurt
  • 2 tablespoons nut butter Peanut, almond, or cashew
  • 1 cup granola Preferably low-sugar
  • 1 cup fresh fruit Such as berries, banana slices, or apple
Optional Enhancements
  • 1 tablespoon chia seeds For added nutrition
  • 1 tablespoon hemp seeds For plant-based protein
  • 2 tablespoons shredded coconut For tropical flavor

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • measuring spoons

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Toss the peeled and diced sweet potatoes with olive oil, cinnamon, salt, and pepper in a mixing bowl.
  3. Spread the sweet potatoes on a baking sheet and roast for 25–30 minutes, stirring halfway through.
  4. Let the roasted sweet potatoes cool for a few minutes.
  5. Add a scoop of the roasted sweet potatoes to a serving bowl as your base.
  6. Spoon Greek yogurt over the sweet potatoes.
  7. Drizzle your chosen nut butter over the yogurt.
  8. Sprinkle granola on top for added crunch.
  9. Finish with your choice of fresh fruit.
  10. Optional: Sprinkle chia seeds, hemp seeds, or shredded coconut on top.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 200mgPotassium: 900mgFiber: 8gSugar: 12gVitamin A: 18000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Customize with your favorite toppings. Storage: Keep leftovers in an airtight container for up to 3 days, and freeze roasted sweet potatoes for up to 3 months.

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