Sweet Potato Breakfast Bowl

Sweet Potato Breakfast Bowl

Sweet Potato Breakfast Bowl

For a while now, I’ve had ideas about a sweet potato breakfast bowl, sweet, not savory. But it wasn’t until last week, that I blew my own brain, and taste buds, with this flavor bomb of a meal. I had no idea how easy making a sweet potato breakfast bowl would be, or how filling it was!

Sweet Potato Breakfast Bowl

A word about mornings: I can really put it away for breakfast. And I’m not just talking about a piece of toast or a bowl of cereal. My body needs nutrient-dense, high fat, high protein, high carb meals asap after waking up. I usually go for various egg dishes, but what about when I’m all egged out?! This sweet potato breakfast bowl fulfills all of those things.

Sweet Potato Breakfast Bowl

In fact, this meal packs such punch, that even though I managed to stuff myself with half of it, I would’ve been much happier with way less. Not only did this sweet potato breakfast bowl fill me up, it kept me going until lunchtime.

Sweet Potato Breakfast Bowl

Possibly my favorite part about this delectable meal, is that it is completely customizable. After you roast the sweet potatoes, the rest is up to you. Choose your own nut butter, yogurt flavor, fresh fruit, dried fruit, nuts, seeds, and my personal favorite: jam. I’ll give you and idea of what I used, then have fun!

Sweet Potato Breakfast Bowl

Sweet Potato Breakfast Bowl
Yields 4 servings

1 large sweet potato- cubed
1 T. melted coconut oil
1 t. coconut sugar
1/2 t. cinnamon
1/4 t. ginger
1/4 t. cardamom
Pinch of salt

Toppings
Per serving:

1/2 cup Greek yogurt
2 T. chunky peanut butter
1 T. mixed berry jam
1/2 t. chia seeds
1/2 t. hemp seeds
1/2 t. flax seeds
Handful of golden raisins
Sprinkle of dried cherries
A few chopped pecans
A couple almonds

1. Preheat the oven to 375 degrees. Peel and chop the sweet potato into half inch cubes. In a medium mixing bowl, toss the cubed potatoes with the melted coconut oil to coat, followed by the sugar and spices.

2. Bake on a parchment paper-lined baking sheet for 30 minutes. Stir halfway through. Test with a fork for tenderness.

3. Once the sweet potatoes are done, allow them to cool about 10 minutes. Assemble your bowl: divide the sweet potatoes into four bowls, top with yogurt, seeds, jam, nut butter, fresh fruit (bananas and strawberries would be awesome), and dried fruits.

Save any leftover sweet potatoes for another meal in an airtight container in the fridge.

Sweet Potato Breakfast Bowl

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