Description
A nourishing and vibrant breakfast bowl featuring roasted sweet potatoes, creamy Greek yogurt, crunchy granola, and fresh fruit — perfect for a healthy morning boost.
Ingredients
Units
Scale
- 1 medium sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1/4 tsp ground cinnamon
- Pinch of salt
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/4 cup granola
- 1/4 cup fresh berries (strawberries, blueberries, or raspberries)
- 1 tbsp honey or maple syrup (optional)
- 1 tbsp toasted nuts or seeds (e.g., almonds, pecans, pumpkin seeds) (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cinnamon, and salt. Spread on a baking sheet.
- Roast for 20–25 minutes, stirring once halfway through, until tender and lightly golden. Remove and let cool slightly.
- Divide Greek yogurt between two bowls.
- Top each bowl with roasted sweet potatoes, granola, fresh berries, and toasted nuts or seeds.
- Drizzle with honey or maple syrup, if desired. Serve immediately.
Notes
- Swap yogurt for dairy-free alternatives to make it vegan.
- Roast extra sweet potatoes ahead for quick breakfasts later in the week.
- Use any seasonal fruit or fresh fruit puree for added flavor.
- Customize toppings with shredded coconut, chia seeds, or nut butter drizzle.
- This bowl makes a hearty breakfast or mid-morning snack — store components separately for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 10 mg