Sweet Potato Breakfast Bowl Recipe

Why You’ll Love Sweet Potato Breakfast Bowl Recipe

I enjoy this recipe because it feels comforting but still wholesome. I like how it works just as well for meal prep as it does for a slow morning breakfast. I also appreciate how easy it is to customize with different fruits, nut butters, and toppings depending on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large sweet potato (peeled and diced)
1 tablespoon olive oil
1/2 teaspoon cinnamon
Salt and pepper (to taste)
1/4 cup Greek yogurt (or dairy-free yogurt)
1 tablespoon nut butter (peanut, almond, or cashew)
1/4 cup granola (preferably low-sugar)
1/4 cup fresh fruit (such as berries, banana slices, or apple)
Optional toppings: chia seeds, hemp seeds, or shredded coconut

Directions

I start by preheating the oven to 400°F. I toss the diced sweet potatoes with olive oil, cinnamon, salt, and pepper until everything is evenly coated. I spread them out on a baking sheet in a single layer and roast them, stirring halfway through, until they’re tender and lightly caramelized.

Once the sweet potatoes are done, I let them cool slightly. I add a generous scoop of the roasted sweet potatoes to a bowl, then spoon the yogurt over the top. I drizzle or dollop the nut butter on next, followed by the granola and fresh fruit. If I’m using extra toppings, I sprinkle them on last and serve.

Servings and Timing

I usually spend about 10 minutes prepping and around 30 minutes cooking, making the total time about 40 minutes. This recipe makes 1 hearty serving, which I find perfect for a filling breakfast or brunch.

Variations

I sometimes swap cinnamon for pumpkin pie spice for extra warmth. When I want more protein, I add extra yogurt or a scoop of protein powder mixed into the yogurt. I also enjoy using coconut yogurt and topping with shredded coconut for a dairy-free version.

Storage/Reheating

I store leftover roasted sweet potatoes in an airtight container in the refrigerator for up to 4 days. When reheating, I warm them in the microwave or oven before assembling the bowl. I add yogurt and toppings fresh for the best texture.

FAQs

Can I roast the sweet potatoes ahead of time?

I often roast them in advance to make breakfast faster during the week.

Do I need to peel the sweet potato?

I usually peel it, but I leave the skin on sometimes for extra fiber.

What nut butter works best?

I like peanut butter for richness, but almond and cashew butter work just as well.

Can I make this dairy-free?

I use dairy-free yogurt and it works perfectly.

Is this bowl sweet or savory?

I find it lightly sweet, but the salt and pepper keep it balanced.

Can I add more protein?

I add extra yogurt, seeds, or even a side of eggs when I want more protein.

What fruit pairs best with sweet potatoes?

I like berries, bananas, and apples, depending on the season.

Is this good for meal prep?

I think it’s great for meal prep as long as I store the components separately.

Can I use frozen fruit?

I can, but I prefer fresh fruit for better texture.

Can I eat this bowl warm or cold?

I enjoy it best with warm sweet potatoes and cool toppings.

Conclusion

I keep this sweet potato breakfast bowl in my rotation because it’s comforting, customizable, and deeply satisfying. I love how it turns simple ingredients into a balanced meal that feels both cozy and energizing, making it a perfect way to start my day.