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Sweet Potato Breakfast Bowl with Greek Yogurt, Fruit, and Nut Butter Recipe

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4.2 from 43 reviews

  • Author: Ezabella
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add finishing touch: Sprinkle a pinch of cinnamon over the assembled bowl to add warmth and flavor.
  5. 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

Find it online: https://kitchenloving.com/sweet-potato-breakfast-bowl-with-greek-yogurt-fruit-and-nut-butter-recipe/