Sweet Potato Breakfast Bowls
Warm and cozy sweet potato breakfast bowls that are quick to make, family-friendly, and perfect for leftovers.
Ingredients
Base Ingredients
- 2 medium sweet potatoes Peel and dice into 1/2-inch cubes.
- 1 cup cooked quinoa Cooked ahead for convenience.
- 1/2 cup Greek yogurt Can substitute with dairy-free yogurt if desired.
Toppings
- 1/4 cup almond butter Warm for easier drizzling.
- 1 piece banana, sliced Adds sweetness and texture.
- 1/4 cup blueberries Fresh or frozen; can use as desired.
- 1 tablespoon honey Can be substituted with maple syrup for vegan option.
- to taste none Salt and pepper Enhances flavor of sweet ingredients.
- as desired none Chopped nuts or seeds Optional for added crunch.
Instructions
Preparation
- Peel and dice the sweet potatoes into small cubes.
- Boil or steam the sweet potatoes until tender, about 10-15 minutes, or slow cook on low for 3-4 hours.
- In a bowl, combine cooked quinoa, sweet potatoes, and Greek yogurt, folding gently.
Toppings
- Top with almond butter, banana slices, blueberries, and drizzle with honey.
- Sprinkle with salt, pepper, and nuts or seeds if desired.
Serving
- Serve warm and enjoy, reheating if necessary.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days. For longer storage, freeze portions for up to 3 months. Reheat in the oven or skillet for best texture.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 12gSaturated Fat: 1.5gSodium: 100mgFiber: 8gSugar: 10g
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