I’m usually a savory breakfast girl, with eggs being my favorite, but every so often I want something sweet. And with that, I still want it to be high in protein. Enter this sweet potato breakfast bowl!
While this combo might sound a little strange, I promise you it is so good! It starts off with a roasted sweet potato that gets stuffed with yogurt, berries, granola, and peanut butter. The combo of warm and cold is so good, and the yogurt almost melts into the potato. And the addition of granola adds the perfect crunch to the dish.
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I love this as a good post-workout breakfast, but you can also enjoy it for an easy lunch. You can easily change up the toppings to what you have on hand or what you prefer!
Why you’ll love this sweet potato breakfast bowl recipe
- easy to make – simply cook your potato and assemble!
- packed with protein and fiber – one serving has 29 grams of protein and 10 grams of fiber!
- customizable – feel free to change up the toppings to keep it interesting.
- meal prep friendly – roast your sweet potatoes ahead of time to save some time. Then reheat when you are ready.
Is sweet potato good for breakfast?
Sweet potatoes make a great option for breakfast. They are starchy root vegetables loaded with vitamin A, vitamin C, manganese, potassium, and fiber (especially in the skin). They also contain antioxidants, including beta-carotene. If monitoring your carbohydrates, be mindful of how much you are consuming.
Ingredients
- sweet potato
- greek yogurt
- fresh berries
- granola
- peanut butter
- cinnamon
How to make a sweet potato breakfast bowl
- Cook your sweet potato. Wash sweet potatoes and poke holes in them with a knife. Oven method – line a baking sheet with parchment paper and bake for 40-50 minutes at 400 degrees Fahrenheit until soft and tender, and can be easily pierced with a knife. Air fryer method (my preferred way) – cook for 30-40 minutes at 400 degrees Fahrenheit until soft and tender, and can be easily pierced with a knife.
- Assemble. Add your roasted sweet potato to a wide bowl and cut a slit lengthwise through the middle of it. Using a fork, gently press into the slit, spreading out the sweet potato. Fill with greek yogurt, berries, granola, peanut butter, cinnamon, and whatever other toppings you like.
- Enjoy!
Meal prep
What I love most about this sweet potato breakfast bowl is that it is easy to throw together, and you can prep it in advance. Here are a few suggestions for prepping:
- meal prep – cook your sweet potatoes, allow them to cool, and store them in the fridge until you are ready to use. When you are ready, heat them up (I find the microwave or air fryer is the easiest way). Then just assemble with your fillings.
Storage and reheating
- refrigerator – store the components separately in an airtight container in the fridge for up to 4 days.
- reheating – heat the sweet potato according to your liking. I find the microwave or air fryer works best.
Substitutions
- sweet potato – butternut squash, acorn squash, or honeynut squash will work instead. I would not suggest white potatoes as they will change the flavor.
- greek yogurt – use full-fat yogurt, fat-free yogurt, or greek dairy-free yogurt. You could also swap our cottage cheese if desired.
- fresh berries – most fresh fruit will work. Try bananas, peaches, or pomegranate arils instead.
- granola – use your favorite kind. You can leave it off if you like, but I feel like it adds a nice crunchy texture.
- peanut butter – any kind of nut butter (almond butter, cashew butter…) will work. Try tahini to make them nut-free.
More healthy breakfast recipes
- high protein pancakes
- sweet potato breakfast casserole with sausage
- creamy cottage cheese scrambled eggs
- peanut butter banana protein smoothie
- sausage & sweet potato hash
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Sweet Potato Breakfast Bowl
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 your sweet potato. Wash sweet potatoes and poke holes in them with a knife. Oven method – line a baking sheet with parchment paper and bake for 40-50 minutes at 400 degrees Fahrenheit until soft and tender, and can be easily pierced with a knife. Air fryer method (my preferred way) – cook for 30-40 minutes at 400 degrees Fahrenheit until soft and tender, and can be easily pierced with a knife.
- Assemble. Add your roasted sweet potato to a wide bowl and cut a slit lengthwise through the middle of it. Using a fork, gently press into the slit, spreading out the sweet potato. Fill with greek yogurt, berries, granola, and peanut butter. Sprinkle with cinnamon.
- Enjoy!
notes
nutrition
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