Description
Start your morning with a colorful and hearty sweet potato breakfast bowl. This bowl combines roasted sweet potatoes, creamy yogurt, fresh fruits, crunchy nuts, and a drizzle of natural sweetness. It’s comforting, nutritious, and visually stunning—perfect for busy mornings or leisurely weekends. Every bite balances warmth, sweetness, creaminess, and crunch, making breakfast the best meal of the day.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 cup rolled oats or cooked quinoa
- 1 cup Greek yogurt or plant-based yogurt
- 1 banana, sliced
- ½ cup berries (blueberries, strawberries, or raspberries)
- 2 tbsp nuts (almonds, walnuts)
- 1 tbsp seeds (chia, pumpkin, or sunflower)
- 1 tbsp honey or maple syrup
- ½ tsp cinnamon
- Optional: nut butter, granola, shredded coconut
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes in olive oil, cinnamon, and salt. Spread on a baking sheet.
- Roast sweet potatoes for 25-30 minutes, flipping halfway through until tender and slightly crisp.
- Cook oats or quinoa according to package instructions.
- Prepare fruits, nuts, and seeds.
- Assemble the bowl: grains first, sweet potatoes next, yogurt layered over, fruits arranged aesthetically.
- Sprinkle nuts, seeds, optional granola, and drizzle honey or maple syrup. Finish with a pinch of cinnamon. Serve immediately.
Notes
- Toast nuts for extra flavor.
- Adjust sweetness based on fruit ripeness.
- Seasonal fruits can elevate taste and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast / Brunch
- Method: Roasting / Assembling
- Cuisine: American / Modern
Nutrition
- Serving Size: 2
- Calories: 350
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg