Sweet Potato Breakfast Bowl with Yogurt, Fruit, and Nuts Recipe
Introduction
This Sweet Potato Breakfast Bowl is a nutritious and satisfying way to start your day. Roasted sweet potatoes provide a warm, naturally sweet base, topped with creamy yogurt, fresh fruit, crunchy nuts, and a drizzle of honey for extra sweetness.
Ingredients
- 2 medium sweet potatoes
- 1 cup plain or flavored yogurt
- 1 cup mixed fresh fruit (such as berries, banana, or apple)
- ¼ cup nuts (such as walnuts, almonds, or pecans), chopped
- 2 tablespoons honey
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then pierce them a few times with a fork.
- Step 2: Place the sweet potatoes on a baking sheet and roast for 45–50 minutes, or until they are tender when pierced with a fork.
- Step 3: Once roasted, let the sweet potatoes cool slightly, then slice them open and scoop the flesh into a bowl.
- Step 4: Top the sweet potatoes with yogurt, your choice of fresh fruit, and chopped nuts.
- Step 5: Drizzle honey over the bowl for added sweetness and serve immediately.
Tips & Variations
- For extra flavor, sprinkle cinnamon or nutmeg over the sweet potatoes before roasting.
- Use Greek yogurt for a thicker, creamier texture with added protein.
- Swap honey for maple syrup or agave to suit dietary preferences.
- Add a spoonful of nut butter for more richness and healthy fats.
Storage
Store any leftover roasted sweet potato flesh separately in an airtight container in the refrigerator for up to 3 days. Keep yogurt and fresh fruit refrigerated until ready to serve. Reheat the sweet potatoes gently in the microwave or oven before assembling your bowl.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned sweet potatoes?
While fresh roasted sweet potatoes offer the best texture and flavor, canned sweet potatoes can be used in a pinch. Simply warm them before assembling your breakfast bowl.
Is this recipe suitable for a vegan diet?
To make this bowl vegan, substitute the yogurt with a plant-based alternative and use maple syrup or agave instead of honey.
PrintSweet Potato Breakfast Bowl with Yogurt, Fruit, and Nuts Recipe
A wholesome and vibrant Sweet Potato Breakfast Bowl featuring roasted sweet potatoes topped with creamy yogurt, fresh fruit, crunchy nuts, and a drizzle of honey, providing a nutritious and satisfying morning meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base
- 2 medium sweet potatoes
Toppings
- 1 cup plain Greek yogurt
- 1/2 cup mixed fresh fruit (such as berries, banana slices, or apple chunks)
- 1/4 cup mixed nuts (such as walnuts, almonds, or pecans), roughly chopped
- 2 tablespoons honey
Instructions
- Prepare the sweet potatoes: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes thoroughly. Pierce them several times with a fork to allow steam to escape during roasting.
- Roast the sweet potatoes: Place the pierced sweet potatoes on a baking sheet lined with parchment paper or foil. Roast in the oven for 45 to 60 minutes, or until tender when pierced with a fork and the skin is slightly crisp.
- Assemble the bowl: Once the sweet potatoes are cool enough to handle, slice them open or cut into cubes and transfer to serving bowls. Dollop the plain Greek yogurt generously over the sweet potatoes.
- Add fruit and nuts: Top the bowl with your choice of mixed fresh fruit for natural sweetness and color. Sprinkle chopped mixed nuts over the bowl to add texture and healthy fats.
- Finish with honey: Drizzle honey evenly on top to enhance the flavors and provide a touch of sweetness. Serve immediately and enjoy this nourishing breakfast bowl.
Notes
- You can substitute the Greek yogurt with a plant-based yogurt for a vegan version.
- Try seasonal fruits depending on availability for variety and freshness.
- Roasted sweet potatoes can be prepared in advance and reheated to save time in the morning.
- Add a pinch of cinnamon or nutmeg to the sweet potatoes before roasting for extra warmth and flavor.
- Use raw or roasted nuts depending on your preference, but avoid salted nuts to keep sodium intake low.
Keywords: sweet potato, breakfast bowl, roasted sweet potatoes, yogurt, fresh fruit, nuts, honey, healthy breakfast
