why make this recipe
Sweet Potato Breakfast Bowl is a delightful and healthy way to start your day. It combines the natural sweetness of roasted sweet potatoes with the creamy texture of Greek yogurt, making it satisfying and nourishing. This breakfast bowl is not only tasty but also packed with nutrients, giving you the energy you need to tackle your morning.
how to make Sweet Potato Breakfast Bowl
Ingredients :
- 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)
Directions :
- 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.
how to serve Sweet Potato Breakfast Bowl
Serve your Sweet Potato Breakfast Bowl warm, either for breakfast or as a wholesome snack. You can enjoy it as is or add your favorite fruits for extra flavor, such as berries or banana slices.
how to store Sweet Potato Breakfast Bowl
To store your Sweet Potato Breakfast Bowl, keep the ingredients separate. Store roasted sweet potatoes in an airtight container in the fridge for up to 3 days. The nuts can be kept in a dry place. When you are ready to serve, reheat the potatoes and layer with yogurt and nuts again.
tips to make Sweet Potato Breakfast Bowl
- Use fresh sweet potatoes for the best flavor and texture.
- You can adjust the sweetness by varying the amount of maple syrup.
- Feel free to use different nuts or seeds based on your preference.
- Add a pinch of nutmeg for a warm spice flavor.
variation
You can change up the toppings in your bowl. Try adding fresh fruit like blueberries or sliced bananas, or sprinkle with chia seeds for some extra nutrition.
FAQs
Can I use other types of potatoes?
Yes, you can use regular potatoes, but sweet potatoes add a unique sweetness and nutritional benefits.
Can I make this breakfast bowl ahead of time?
Yes, you can prepare the sweet potatoes in advance and store them in the refrigerator. Just reheat before assembling.
Is this recipe suitable for vegans?
You can make it vegan by using plant-based yogurt instead of Greek yogurt and maple syrup as your sweetener.
Sweet Potato Breakfast Bowl
Ingredients
Sweet Potato Base
- 2 medium sweet potatoes, peeled and diced
- 2 tbsp extra virgin olive oil
- 2 tbsp maple syrup Adjust sweetness to taste.
- 1 tsp ground cinnamon Can add nutmeg for extra flavor.
- 1/4 tsp salt
- 1/4 tsp black pepper
Toppings
- 1/2 cup chopped pecans or walnuts, toasted
- 1 cup Greek yogurt Can substitute with plant-based yogurt for a vegan version.
Instructions
Preparation
- 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.
Roasting
- 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.
Assembly
- 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.