Description
A nutritious and customizable breakfast bowl featuring roasted sweet potatoes, quinoa, Greek yogurt, and fresh berries.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup quinoa (uncooked)
- 1 cup Greek yogurt
- 2 tablespoons honey
- 1/2 cup walnuts, chopped
- 1 teaspoon ground cinnamon
- 1 cup fresh berries
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Wash and peel the sweet potatoes, then cut them into bite-sized cubes.
- In a mixing bowl, drizzle sweet potato cubes with olive oil, season with salt, pepper, and half of the ground cinnamon, and toss to coat.
- Preheat the oven to 400°F (200°C) and spread the sweet potato cubes on a baking sheet. Roast for 25-30 minutes, flipping halfway through.
- In serving bowls, add a layer of cooked quinoa, followed by a generous portion of roasted sweet potatoes.
- Spoon Greek yogurt over the sweet potatoes, drizzle with honey, and sprinkle with chopped walnuts and fresh berries.
- Dust with the remaining ground cinnamon and enjoy!
Notes
- Choose firm and smooth sweet potatoes for the best flavor.
- Meal prep by roasting sweet potatoes and cooking quinoa in advance.
- Experiment with different toppings to keep your breakfast exciting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg
Keywords: sweet potato, breakfast bowl, healthy recipe, quinoa, Greek yogurt