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Healthy Sweet Potato & Yogurt Breakfast Bowl

A nourishing breakfast bowl made with roasted sweet potatoes, creamy yogurt, fresh fruit, and crunchy toppings for a balanced, high-protein start to the day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Bowl Base
  • 2 cups sweet potato peeled and diced
  • 1 tbsp olive oil
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 1.5 cups Greek yogurt plain
Toppings
  • 0.5 cup fresh berries
  • 0.25 cup chopped nuts almonds or walnuts
  • 1 tbsp chia seeds
  • 1 tbsp honey or maple syrup optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss diced sweet potatoes with olive oil, cinnamon, and salt until evenly coated.
  3. Spread sweet potatoes in a single layer on the baking sheet and roast for 20–25 minutes, turning halfway, until tender and lightly caramelized.
  4. Remove from oven and allow sweet potatoes to cool slightly for 5 minutes.
  5. Divide yogurt between serving bowls.
  6. Top yogurt with roasted sweet potatoes, berries, nuts, and seeds.
  7. Drizzle with honey or maple syrup if desired and serve immediately.

Notes

This recipe is perfect for meal prep. Store roasted sweet potatoes and yogurt separately and assemble when ready to eat.