Sweet Potato Breakfast Bowls
A nutritious and delicious breakfast bowl made with roasted sweet potatoes, mixed with honey, cinnamon, and topped with almond butter and your choice of fruits and nuts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 to 3 sweet potatoes (2 large or 3 small)
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon ground cinnamon
- 2 to 3 teaspoons honey, to taste
- 2 tablespoons almond butter
- Assorted fruit and nuts for garnish (suggestions: blueberries, bananas, pecans, coconut flakes, or granola)
Instructions
- Preheat oven to 230°C. Pierce sweet potatoes several times with a knife and place on a baking sheet. Roast for approximately 60 minutes or until the flesh is completely tender.
- Remove sweet potatoes from the oven and allow to cool for 10 minutes.
- Peel away the skins and transfer the flesh to a large mixing bowl. Add honey, cinnamon, and orange juice. Stir vigorously until the mixture achieves a smooth, creamy consistency.
- Divide sweet potato mixture evenly among serving bowls or suitable storage containers for later use.
- Spoon almond butter over each bowl and gently swirl into the mixture. Garnish with assorted fruits and nuts of choice.
- Enjoy immediately, or cover and refrigerate for a convenient make-ahead breakfast.
Notes
- Adjust the amount of honey based on your sweetness preference.
- You can prepare the sweet potato mixture ahead of time and store it in the refrigerator for convenience.
- Feel free to experiment with different toppings to suit your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg