Sweet Potato Breakfast Bowl
450kcal
Ingredients
For the Base
- 1 large sweet potato provides natural sweetness and nourishment.
- 1 tbsp olive oil enhances flavor and helps achieve a golden-brown roast.
- 1 tsp cinnamon adds warmth and pairs beautifully with sweet potatoes.
- salt and pepper season to taste for a balanced flavor.
For the Toppings
- 1 cup Greek yogurt adds creaminess and a protein boost.
- 2 tbsp nut butter choose your favorite for a rich, nutty finish.
- 1/4 cup granola brings crunch and a touch of sweetness.
- fresh fruit such as berries, banana slices, or apple.
Optional Boosts
- 1 tbsp chia seeds sprinkle for extra fiber and omega-3s.
- 1 tbsp hemp seeds provide a nutty taste and a protein punch.
- 2 tbsp shredded coconut adds texture and a tropical flair.
Method
Cooking Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes in a bowl with olive oil, cinnamon, salt, and pepper until fully coated.
- Spread the sweet potatoes onto a baking sheet in a single layer and roast for 25–30 minutes.
- Cool the roasted sweet potatoes slightly after removing them from the oven.
- Scoop a generous portion of roasted sweet potatoes into a bowl as your base.
- Add a dollop of Greek yogurt on top of the sweet potatoes.
- Drizzle or dollop your choice of nut butter over the yogurt.
- Sprinkle granola for that perfect crunch.
- Top with your choice of fresh fruit.
- Optional: Sprinkle chia seeds, hemp seeds, or shredded coconut on top.
Nutrition
Serving1bowlCalories450kcalCarbohydrates60gProtein15gFat18gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat12gCholesterol5mgSodium200mgPotassium800mgFiber10gSugar12gVitamin A300IUVitamin C30mgCalcium15mgIron10mg
Notes
Store in an airtight container for up to 3 days. Keep toppings separate until ready to enjoy for the best freshness.