Sweet Potato Breakfast Bowl
A delightful and healthy breakfast bowl combining roasted sweet potatoes with Greek yogurt, nuts, and a drizzle of maple syrup, providing a nutritious start to your day.
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.
Notes
To store, keep ingredients separate. Store roasted sweet potatoes in an airtight container in the fridge for up to 3 days. Reheat before serving.