Sweet Potato Breakfast Bowls

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Sweet Potato Breakfast Bowls

If you are a sweet potato lover, you now have an excuse to eat them at breakfast too! This sweet and savory combo is a great way to start the day. It also makes for a nice snack!
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Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Meal Type: Breakfast, Snacks
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Oven
Ingredient: Almonds, Coconut, Peanut Butter, Potatoes, Sweet Potatoes
Servings: 4
Ingredients
  • 2 medium sweet potatoes
  • 4 tablespoon(s) natural peanut butter (or other nut or seed butter)
  • 4 tablespoon(s) almonds chopped (or sub another nut or seed or omit if needed)
  • 1 cup(s) mixed berries
  • 4 tablespoon(s) coconut flakes (or sub chocolate chips)
US Customary - Metric
Instructions
  • Preheat the oven to 400°F (200°C).
  • OVEN METHOD: Preheat the oven to 400°F (200°C).
    Pierce the sweet potatoes with a knife and place on a baking tray. Rub with a bit of olive oil and bake in the hot oven for 45 minutes, or until cooked all of the way through. Once ready, remove the potatoes from the oven and set aside to cool.
  • When the potatoes are cool enough to handle, cut the potatoes in half and add a half potato to each bowl. Top each potato half with 1 tablespoon peanut butter, 1 tablespoon almonds, 1/4 cup berries, and 1 tablespoon coconut and serve right away.
Nutrition
Serving: 1serving (recipe makes 2 servings) | Calories: 338kcal | Carbohydrates: 41g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 173mg | Potassium: 619mg | Fiber: 8g | Sugar: 16g | Vitamin A: 16049IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 2mg
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