Sweet Potato Breakfast Bowl: A Nutritious Start to Your Day!
A delicious and healthy breakfast option featuring sweet potatoes, perfect for starting your day right.
- 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 to taste
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.
- While the sweet potatoes are roasting, cook 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.
Notes
- Feel free to customize toppings based on your preferences.
- This bowl can be made vegan by substituting Greek yogurt with a plant-based alternative.
- Leftover sweet potatoes can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Find it online: https://www.glutenfreez.com/sweet-potato-breakfast-bowl-recipe/