Sweet Potato Breakfast Bowl (Printable Version)
A vibrant bowl with roasted sweet potatoes, yogurt, nut butter, granola, and fresh fruit toppings.
# Ingredients Required:
→ Root Vegetable
01 -
1 large sweet potato, peeled and diced
→ Seasonings
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon ground cinnamon
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Dairy & Alternatives
06 -
60 ml Greek yogurt or plant-based dairy-free yogurt
→ Nut & Seed Butters
07 -
1 tablespoon nut butter (peanut, almond, or cashew)
→ Crunchy Elements
08 -
30 g low-sugar granola
→ Fruit & Toppings
09 -
60 ml fresh fruit, such as berries, banana slices, or apple
10 -
Optional: chia seeds, hemp seeds, or shredded coconut
# Guide to Cooking:
01 -
Preheat the oven to 200°C. Toss the diced sweet potatoes with olive oil, ground cinnamon, salt, and black pepper until evenly coated. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
02 -
Allow the roasted sweet potatoes to cool slightly. Place a generous portion into a serving bowl as the base. Spoon Greek yogurt over the sweet potatoes, then drizzle or dollop nut butter on top. Add granola for texture, fresh fruit for brightness, and sprinkle optional chia seeds, hemp seeds, or shredded coconut if desired.
# Extra Suggestions:
01 -
Use low-sugar granola to keep added sugars minimal and enhance nutritional value.