Go Back

Sweet Potato Breakfast Bowl

A warm, nutrient-dense bowl of roasted sweet potato, probiotic yogurt, fiber-rich toppings, and anti-inflammatory spices, perfect for a cozy morning and supportive of gut health.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Breakfast, Brunch
Cuisine: American, Vegetarian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Bowl
  • 2 medium sweet potatoes, scrubbed and cut into 1-inch cubes High in fiber and resistant starch.
  • 1 tablespoon olive oil or avocado oil
  • 1/2 teaspoon ground cinnamon Anti-inflammatory spice.
  • 1/4 teaspoon ground turmeric Helps activate with black pepper.
  • 1/4 teaspoon sea salt
  • 1 cup plain probiotic yogurt or dairy-free probiotic yogurt Use full-fat for richer texture.
  • 2 tablespoons chia seeds or ground flaxseed Source of fiber and omega-3s.
  • 1/4 cup toasted walnuts or chopped almonds Provides prebiotic fiber.
  • 2 tablespoons hemp hearts or pumpkin seeds
  • 1 tablespoon maple syrup or honey, optional For a touch of sweetness.
  • 1/2 each lemon, zest and juice Adds acidity for better digestion.
  • 1 pinch black pepper Helps activate turmeric.
  • Fresh fruit for topping, such as sliced banana or berries

Method
 

Preparation
  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss sweet potato cubes with oil, cinnamon, turmeric, and salt. Spread in a single layer on the prepared sheet.
  3. Roast for 25 to 30 minutes, flipping once halfway, until edges are caramelized and potatoes are fork-tender. Remove and let cool for 5 minutes.
  4. Meanwhile, toast nuts and seeds in a dry skillet over medium heat for 3 to 5 minutes, shaking frequently, until fragrant. Set aside to cool.
  5. Stir lemon zest and juice into the probiotic yogurt. If using, add maple syrup or honey for a touch of sweetness.
Assembly
  1. Divide roasted sweet potato between two bowls. Dollop half the yogurt mixture over each bowl.
  2. Sprinkle chia or flax seeds, toasted nuts, and hemp hearts or pumpkin seeds on top. Add fresh fruit and a pinch of black pepper. Serve warm or at room temperature.

Notes

Roast sweet potatoes until tender and lightly caramelized for best flavor. Prep toppings ahead for quick assembly on busy mornings.