Go Back

Simple Sweet Potato Breakfast Bowl

Easy roasted sweet potato cubes topped with yogurt, fruit, nuts or eggs for a nutritious, customizable breakfast bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 large sweet potatoes cubed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon or paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
Sweet Toppings (optional)
  • 1 cup Greek yogurt
  • fresh berries
  • sliced banana
  • chopped nuts
Savory Toppings (optional)
  • 4 eggs scrambled or fried
  • sliced avocado

Equipment

  • Baking sheet
  • Large bowl
  • Knife
  • Spatula

Method
 

  1. Preheat oven to 425°F (220°C). Line baking sheet with parchment.
  2. Cube sweet potatoes into 1-inch pieces and pat dry.
  3. Toss cubes with oil, salt, pepper, and seasoning in a bowl.
  4. Spread in single layer on sheet. Roast 25-35 minutes, flipping halfway.
  5. Prepare toppings while roasting.
  6. Divide roasted potatoes into bowls and add toppings.
  7. Serve warm.

Notes

Roast extra for meal prep. Reheat in oven or skillet for crispiness. Customize sweet or savory.