Energizing Sweet Potato Breakfast Bowl Recipe
why make this recipe
The Energizing Sweet Potato Breakfast Bowl is a perfect way to start your day. It’s packed with nutrients, giving you a boost of energy to tackle whatever comes your way. Sweet potatoes are rich in vitamins and minerals, while quinoa or oats provide healthy carbs to keep you full. This breakfast bowl is not only nutritious but also easy to make and delicious!
how to make Energizing Sweet Potato Breakfast Bowl
Ingredients:
- 1 medium sweet potato (peeled and diced)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Sea salt and freshly cracked black pepper (to taste)
- ½ cup cooked quinoa or rolled oats
- ¼ cup plain Greek yogurt or dairy-free yogurt alternative
- 1 tablespoon pure maple syrup or honey
- ¼ cup assorted chopped nuts
- Fresh fruits such as banana slices, mixed berries, or diced apples
- Chia seeds or hemp seeds (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- Combine the diced sweet potato with olive oil, cinnamon, nutmeg, sea salt, and black pepper in a mixing bowl.
- Spread the sweet potato cubes on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping halfway through, until tender and golden.
- Prepare quinoa or oats according to package directions and set aside.
- Mix the Greek yogurt with maple syrup or honey in a small bowl.
- Assemble the breakfast bowl with a base layer of quinoa or oats.
- Top with roasted sweet potatoes and a dollop of sweetened yogurt.
- Sprinkle chopped nuts over the bowl.
- Finish with fresh fruit and optional chia or hemp seeds.
how to serve Energizing Sweet Potato Breakfast Bowl
Serve the breakfast bowl warm for the best taste. You can enjoy it with a cup of coffee or tea. It’s great for breakfast or as a nutritious snack at any time.
how to store Energizing Sweet Potato Breakfast Bowl
If you have leftovers, you can store the components separately in the refrigerator. Keep the roasted sweet potatoes, quinoa or oats, and yogurt in airtight containers. They will stay fresh for up to three days. When ready to eat, simply reheat the sweet potatoes and mix everything together.
tips to make Energizing Sweet Potato Breakfast Bowl
- Make sure to dice the sweet potatoes evenly for consistent roasting.
- Adjust the spices based on your taste. You can add more cinnamon or nutmeg if you like a stronger flavor.
- Feel free to mix and match toppings according to what you have at home.
variation
For a vegan option, use a dairy-free yogurt alternative and maple syrup instead of honey. You can also substitute different nuts or seeds based on your preference.
FAQs
Q: Can I prepare this breakfast bowl ahead of time?
A: Yes, you can prepare the sweet potatoes and quinoa or oats in advance. Just assemble the bowl when you’re ready to eat.
Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free oats or quinoa, this breakfast bowl is gluten-free.
Q: How can I make it more filling?
A: You can add more nuts, seeds, or even a scoop of nut butter to make it more filling and add healthy fats.
Energizing Sweet Potato Breakfast Bowl
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Combine the diced sweet potato with olive oil, cinnamon, nutmeg, sea salt, and black pepper in a mixing bowl.
- Spread the sweet potato cubes on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping halfway through, until tender and golden.
- Prepare quinoa or oats according to package directions and set aside.
- Mix the Greek yogurt with maple syrup or honey in a small bowl.
- Assemble the breakfast bowl with a base layer of quinoa or oats.
- Top with roasted sweet potatoes and a dollop of sweetened yogurt.
- Sprinkle chopped nuts over the bowl.
- Finish with fresh fruit and optional chia or hemp seeds.