Sweet Potato Breakfast Bowl
Start your day with a warm and nourishing Sweet Potato Breakfast Bowl, brimming with roasted sweet potatoes, crunchy nuts, and creamy Greek yogurt. It’s a delicious blend of flavors and textures that transforms any morning into a delightful experience. This customizable breakfast is not only satisfying but also packed with nutrients to fuel your day ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and diced
- 2 tbsp extra virgin olive oil
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chopped pecans or walnuts (60g), toasted
- 1 cup Greek yogurt (245g)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine diced sweet potatoes with olive oil, maple syrup, cinnamon, salt, and pepper; toss until evenly coated.
- Spread the sweet potato mixture on the prepared baking sheet in an even layer. Roast for 25-30 minutes until golden brown and tender.
- While roasting, toast the nuts on another baking sheet in the oven for about 5-7 minutes or until fragrant.
- Assemble your breakfast bowl by layering roasted sweet potatoes first, then topping with toasted nuts and a generous dollop of Greek yogurt.
- Drizzle with additional maple syrup if desired and serve warm.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 14g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg
Find it online: https://carmenrecipes.com/sweet-potato-breakfast-bowl/