Sweet Potato Breakfast Bowl: A Delicious and Nutritious Start to Your Day!
A wholesome and flavorful breakfast bowl featuring sweet potatoes, perfect for a nutritious start to your day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked quinoa
- 1/2 cup Greek yogurt
- 1/4 cup chopped nuts (walnuts or pecans)
- 1/4 cup dried cranberries
- Honey or maple syrup for drizzling (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes with olive oil, cinnamon, salt, and black pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, prepare the quinoa according to package instructions.
- Once the sweet potatoes are done, assemble the bowl by layering quinoa, roasted sweet potatoes, Greek yogurt, nuts, and cranberries.
- Drizzle with honey or maple syrup if desired, and serve warm.
Notes
- Feel free to customize the toppings based on your preferences.
- This bowl can be made vegan by substituting Greek yogurt with a plant-based yogurt.
- Leftover sweet potatoes can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg