Sweet Potato Breakfast Bowl

About This Recipe

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!

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

1. 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.
2. 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.
3. Enjoy!