Ingredients
Scale
- 1 large sweet potato (peeled and diced)
- 1 tablespoon olive oil
- 1/2 teaspoon cinnamon
- Salt and pepper (to taste)
- 1/4 cup Greek yogurt (or dairy-free yogurt)
- 1 tablespoon nut butter (peanut, almond, or cashew)
- 1/4 cup granola (preferably low-sugar)
- 1/4 cup fresh fruit (such as berries, banana slices, or apple)
- Optional toppings: chia seeds, hemp seeds, or shredded coconut
Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes with olive oil, cinnamon, salt, and pepper until well coated.
- Spread the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25–30 minutes, or until tender and slightly caramelized, stirring halfway through.
Step 2: Assemble the Breakfast Bowl
- Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly.
- In a bowl, add a generous scoop of roasted sweet potatoes as the base.
- Spoon the Greek yogurt on top of the sweet potatoes.
- Drizzle or dollop the nut butter over the yogurt.
- Add granola for crunch.
- Top with your choice of fresh fruit.
- If desired, sprinkle chia seeds, hemp seeds, or shredded coconut on top for added nutrition.
- Prep Time: 10
- Cook Time: 30