Sweet Potato Breakfast Bowl Recipe for Every Day
Why Make This Recipe
The Sweet Potato Breakfast Bowl is a nutritious and delicious way to start your day. Sweet potatoes are rich in vitamins and minerals, making them a great choice for breakfast. This bowl is filling, packed with protein, and can be customized to your taste. Whether you enjoy it savory or sweet, it’s perfect for busy mornings or relaxed weekends.
How to Make Sweet Potato Breakfast Bowl
Ingredients:
- 2 pieces of sweet potatoes (or butternut squash)
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon cinnamon (or pumpkin pie spice)
- Salt, to taste
- Pepper, to taste
- 200 grams Greek yogurt (or plant-based yogurt)
- 2 tablespoons nut butter (such as almond, peanut, or cashew butter)
- 50 grams granola (or crushed nuts)
- 150 grams fresh fruit (such as berries, bananas, or apples)
- 1 tablespoon chia seeds
- 1 tablespoon hemp seeds
- 1 tablespoon shredded coconut
Directions:
- Preheat your oven to 400°F (200°C).
- Wash and peel the sweet potatoes. Cut them into small chunks.
- In a bowl, toss the sweet potato chunks with olive oil, cinnamon, salt, and pepper.
- Spread the sweet potatoes on a baking sheet in a single layer. Roast for about 25–30 minutes, or until they are soft and slightly browned.
- While the sweet potatoes are roasting, prepare your toppings.
- In bowls, add a scoop of Greek yogurt or plant-based yogurt.
- Once the sweet potatoes are done, let them cool for a couple of minutes and then add them on top of the yogurt.
- Drizzle nut butter over the sweet potatoes and yogurt.
- Top with granola, fresh fruit, chia seeds, hemp seeds, and shredded coconut.
How to Serve Sweet Potato Breakfast Bowl
Serve the Sweet Potato Breakfast Bowl warm. You can add a drizzle of honey or maple syrup if you like it sweeter. Grab a spoon, and enjoy a delicious and healthy breakfast!
How to Store Sweet Potato Breakfast Bowl
If you have leftovers, store any uneaten sweet potatoes in an airtight container in the refrigerator for up to 3 days. You can prepare the toppings fresh each day for the best taste.
Tips to Make Sweet Potato Breakfast Bowl
- Use different spices to switch up the flavor. Nutmeg or ginger can also add a nice touch.
- You can meal prep by roasting sweet potatoes in advance and storing them in the refrigerator.
- Feel free to experiment with different fruits and nuts according to what’s in season or what you have on hand.
Variation
For a vegan version, use plant-based yogurt and nut butter. You can also swap sweet potatoes for other root vegetables like carrots or parsnips, which will change the flavor profile slightly but still give you that hearty base.
FAQs
1. Can I use white potatoes instead of sweet potatoes?
Yes, you can use white potatoes, but they have a different flavor and nutrient profile. Sweet potatoes add a mild sweetness and more vitamins.
2. Is this recipe gluten-free?
Yes, as long as you choose gluten-free granola or nuts, this recipe is naturally gluten-free.
3. Can I make this breakfast bowl ahead of time?
Yes, you can roast sweet potatoes ahead of time and add other toppings in the morning to keep them fresh.
Sweet Potato Breakfast Bowl
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Wash and peel the sweet potatoes. Cut them into small chunks.
- In a bowl, toss the sweet potato chunks with olive oil, cinnamon, salt, and pepper.
- Spread the sweet potatoes on a baking sheet in a single layer.
- Roast for about 25–30 minutes, or until they are soft and slightly browned.
- While the sweet potatoes are roasting, prepare your toppings.
- In bowls, add a scoop of Greek yogurt or plant-based yogurt.
- Once the sweet potatoes are done, let them cool for a couple of minutes and then add them on top of the yogurt.
- Drizzle nut butter over the sweet potatoes and yogurt.
- Top with granola, fresh fruit, chia seeds, hemp seeds, and shredded coconut.