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Sweet potato breakfast bowl with greek yogurt, berries, nut butter, granola, and topped with cinnamon. Next to the bowl is a bowl of berries and a spoon with peanut butter on it.
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Sweet Potato Breakfast Bowl

Sweet potato breakfast bowl with greek yogurt, fresh fruit, granola, and nut butter makes a delicious high-protein and fiber breakfast for easy mornings. Gluten-free and easily customizable by changing out toppings!
Course Breakfast
Cuisine American
Keyword sweet potato breakfast, sweet potato breakfast bowl
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 1 serving
Calories 497kcal
Author Kelly Nardo

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 breakdown will depend on what yogurt and granola you use.

Nutrition

Serving: 1stuffed sweet potato | Calories: 497kcal | Carbohydrates: 65.1g | Protein: 32.8g | Fat: 13.7g | Saturated Fat: 4.1g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 4.3g | Cholesterol: 11mg | Sodium: 222mg | Potassium: 1529mg | Fiber: 9.9g | Sugar: 29g | Vitamin A: 9877IU | Vitamin C: 47mg | Calcium: 322mg | Iron: 2mg