If you’re looking for a vibrant and nourishing way to start your day, the Sweet Potato Breakfast Bowl with Greek Yogurt, Fruit, and Nut Butter Recipe is an absolute game-changer. This dish perfectly balances creamy Greek yogurt, naturally sweet roasted sweet potato, juicy fresh fruit, crunchy granola, and rich nut butter for a breakfast that’s both satisfying and bursting with texture. Gluten-free and packed with protein and fiber, it’s a versatile morning treat that makes busy days feel a little brighter and more delicious.
Ingredients You’ll Need
Gathering these simple but essential ingredients is all you need to whip up this hearty breakfast bowl that’s colorful, nutritious, and full of contrasting textures and flavors.
- Sweet potato: Choose a small, firm sweet potato around 7 ounces for the perfect natural sweetness and creamy texture once roasted.
- Greek yogurt: Full-fat or low-fat, 1 cup provides a tangy creaminess and excellent protein to keep you fueled.
- Diced strawberries: A 1/4 cup adds a juicy pop of tartness and vibrant red color for freshness.
- Blueberries: The same measurement delivers bursts of antioxidants and natural sweetness with every bite.
- Granola: A 1/4 cup of your favorite crunchy granola adds wonderful texture and a touch of sweetness.
- Peanut butter: 1 tablespoon brings a creamy, nutty richness that harmonizes beautifully with the other ingredients.
- Cinnamon: Just a sprinkle on top enhances the warmth and depth of flavors throughout the bowl.
How to Make Sweet Potato Breakfast Bowl with Greek Yogurt, Fruit, and Nut Butter Recipe
Step 1: Roast Your Sweet Potato
First things first, you want to roast your sweet potato until it’s tender and naturally sweet. You can either poke holes in the sweet potato with a knife and oven-roast it on a parchment-lined baking sheet at 400 degrees Fahrenheit for 40-50 minutes or use an air fryer set to 400 degrees for 30-40 minutes, which is my personal favorite for getting soft yet perfectly cooked results faster.
Step 2: Prepare Your Bowl
Once your sweet potato is cooled slightly, slice a lengthwise slit through the middle and gently press it open with a fork to create a soft base that’s ready to hold all the wonderful toppings.
Step 3: Add Greek Yogurt and Fresh Fruits
Spoon in a generous cup of creamy Greek yogurt right into the opened sweet potato. Scatter the diced strawberries and blueberries over the top for freshness and a burst of natural sweetness that complements the warm base beautifully.
Step 4: Sprinkle Granola and Drizzle Nut Butter
Top everything off with crunchy granola for texture, then drizzle your favorite peanut butter over everything while it’s still slightly warm to let the nutty richness meld with the other ingredients.
Step 5: Finish with Cinnamon
A light sprinkle of cinnamon brings all the flavors together, adding a comforting spice note that makes every bite feel cozy and satisfying.
How to Serve Sweet Potato Breakfast Bowl with Greek Yogurt, Fruit, and Nut Butter Recipe
Garnishes
Feel free to add toasted nuts like almonds or walnuts for extra crunch, a handful of chia seeds to boost the nutrition, or a drizzle of honey if you crave a hint of extra sweetness. Fresh mint leaves can uplift the bowl with a fresh aroma and color contrast.
Side Dishes
This breakfast bowl can easily stand alone, but if you want something extra, a hot cup of herbal tea or freshly brewed coffee pair beautifully by adding warmth and balance without overpowering the flavors. Alternatively, a small glass of fresh orange juice brightens the meal with citrus notes.
Creative Ways to Present
Try layering all the ingredients in a clear glass jar for a stunning parfait-style breakfast, perfect for impressing guests or preparing the night before. You can also serve the sweet potato mash on a plate with toppings artfully scattered around for a rustic brunch feel that invites digging in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place each component separately in airtight containers to preserve texture and freshness. The sweet potato and yogurt should stay fresh in the fridge for up to 2 days, but it’s best to add granola and nut butter just before eating to keep the crunch and flavor alive.
Freezing
While the cooked sweet potato freezes well, the fresh fruit, Greek yogurt, and granola do not freeze successfully due to changes in texture. If prepping in advance, freeze just the roasted sweet potato in portions and thaw in the fridge before assembling your Sweet Potato Breakfast Bowl with Greek Yogurt, Fruit, and Nut Butter Recipe.
Reheating
To warm your sweet potato, use a microwave or oven at low temperature. Avoid reheating the entire assembled bowl, especially once the yogurt and toppings are added, to keep the refreshing contrasts of temperature and texture.
FAQs
Can I use other types of nut butter?
Absolutely! Almond butter, cashew butter, or sunflower seed butter work wonderfully and bring unique flavors that complement the natural sweetness of the roasted sweet potato.
Is this Sweet Potato Breakfast Bowl with Greek Yogurt, Fruit, and Nut Butter Recipe suitable for vegans?
To make it vegan-friendly, swap the Greek yogurt for a plant-based yogurt like coconut or almond milk yogurt, and use a nut or seed butter without honey or any animal products.
How can I make this recipe quicker on busy mornings?
Prepare the sweet potato in advance by roasting a batch during the weekend, then simply reheat and assemble the bowl in minutes during your weekday mornings.
What variations can I try with this recipe?
Switch up the fruit toppings with mango, banana, or peaches depending on the season, and try different granolas with nuts, seeds, or dried fruit to customize the flavor and crunch.
Is this recipe gluten-free?
Yes! As long as you use gluten-free granola, this Sweet Potato Breakfast Bowl with Greek Yogurt, Fruit, and Nut Butter Recipe is perfect for gluten-sensitive eaters without sacrificing flavor or texture.
Final Thoughts
This Sweet Potato Breakfast Bowl with Greek Yogurt, Fruit, and Nut Butter Recipe is more than just a breakfast—it’s a warm, wholesome hug in a bowl that’s bursting with flavor, nutrients, and texture. Whether you’re craving something cozy or aiming for a balanced, energizing start to your day, give this recipe a try and discover how simple ingredients can blend into a truly special morning treat.
Print
Sweet Potato Breakfast Bowl with Greek Yogurt, Fruit, and Nut Butter Recipe
- Total Time: 45 minutes
- Yield: 1 serving
- Diet: Gluten Free
Description
A wholesome and delicious Sweet Potato Breakfast Bowl featuring roasted sweet potato topped with creamy Greek yogurt, fresh berries, crunchy granola, and nut butter. This gluten-free, high-protein, and fiber-rich breakfast is quick to make and easily customizable by swapping toppings to suit your taste.
Ingredients
Main Ingredients
- 1 small sweet potato (7 ounces uncooked)
- 1 cup Greek yogurt (8 ounces)
- 1/4 cup diced strawberries
- 1/4 cup blueberries
- 1/4 cup granola
- 1 tablespoon peanut butter
- Cinnamon, for topping
Instructions
- Cook the sweet potato: Wash the sweet potato thoroughly and pierce it several times with a knife to allow steam to escape during cooking. For the oven method, place the sweet potato on a parchment-lined baking sheet and bake at 400°F (204°C) for 40-50 minutes until tender and easily pierced with a knife. Alternatively, use an air fryer at 400°F (204°C) for 30-40 minutes until soft.
- Prepare the bowl: Once the sweet potato is cooked and cool enough to handle, place it in a wide bowl. Slice it lengthwise down the center, then gently press the sides with a fork to spread it open and create a cavity for toppings.
- Assemble the toppings: Spoon the Greek yogurt into the slit of the sweet potato, then add the diced strawberries, blueberries, and granola evenly over the yogurt. Drizzle the peanut butter on top.
- Add finishing touch: Sprinkle a pinch of cinnamon over the assembled bowl to add warmth and flavor.
- Serve and enjoy: Your nutritious and flavorful sweet potato breakfast bowl is ready to eat. Enjoy immediately for the best texture and taste.
Notes
- You can customize this breakfast bowl by swapping berries for other fruits like bananas or raspberries.
- For a nut-free version, replace peanut butter with sunflower seed butter or tahini.
- If you prefer a creamier texture, warm the sweet potato slightly before assembling.
- Granola can be replaced with nuts or seeds for additional crunch and protein.
- This recipe is gluten-free and suitable for a balanced, nutrient-rich breakfast.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
