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Sweet Potato Breakfast Bowl

A warm, creamy breakfast bowl filled with sweet potatoes, rich avocado, and a drizzle of maple yogurt, perfect for cozy mornings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sweet Potato Base
  • 1 medium sweet potato
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
For Topping
  • 1/2 cup avocado sliced
  • 2 tbsp plain Greek yogurt
  • 1 tbsp maple syrup
  • 1/4 cup chopped spinach
  • 1 tbsp pepitas

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. In a bowl, toss the sweet potato with olive oil, salt, pepper, and smoked paprika.
Cooking
  1. Spread the sweet potato cubes on a baking sheet in a single layer and roast for 20 to 25 minutes until tender.
  2. While the potatoes roast, whisk together Greek yogurt and maple syrup in a small bowl.
Assembly
  1. In a serving bowl, place the chopped spinach.
  2. Add the roasted sweet potato on top and layer with avocado slices.
  3. Drizzle the maple yogurt mixture over the bowl and sprinkle with pepitas.
  4. Serve immediately while the sweet potato is warm.

Notes

For added texture, sprinkle some crunchy nuts or seeds and pair with coffee or herbal tea. Store leftovers in an airtight container in the fridge for up to 3 days or freeze roasted sweet potatoes for up to 2 months.