Print

Sweet Potato Breakfast Bowls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm and nourishing sweet potato breakfast bowls mixed with protein-rich quinoa and creamy yogurt, topped with nuts and dried fruit.

Ingredients

Scale
  • 2 medium sweet potatoes
  • 1 cup cooked quinoa
  • 1/2 cup Greek yogurt
  • 1/4 cup chopped nuts (e.g., walnuts or almonds)
  • 1/4 cup dried fruit (e.g., raisins or cranberries)
  • 1 teaspoon cinnamon
  • Honey or maple syrup to taste
  • Salt to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the sweet potatoes and poke holes in them to prevent bursting. Bake in the oven for about 45 minutes, or until they’re tender.
  3. Once done, remove the sweet potatoes from the oven and let them cool enough to handle. Peel and chop them into chunks.
  4. In a mixing bowl, combine the chopped sweet potatoes with the cooked quinoa, Greek yogurt, and cinnamon until well mixed.
  5. Divide the mixture into bowls, and top with your choice of chopped nuts and dried fruits. Drizzle with honey or maple syrup to add a touch of sweetness!
  6. Before digging in, taste and add a pinch of salt to enhance the flavors.

Notes

This recipe is great for meal prep; make a big batch and enjoy it throughout the week. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://www.tastysavvy.com/sweet-potato-breakfast-bowls-3/