Sweet Potato Breakfast Bowl Recipe
Satisfy that breakfast sweet tooth with our Sweet Potato Breakfast Bowl! We keep it light and full of protein to start your morning off with a burst of energy.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, breakfast bowl, breakfast idea, Sweet Potatoes Baked
Servings: 2
Calories: 442kcal
- 2 sweet potatoes diced
- 2 Tablespoons almond butter
- 2 Tablespoons coconut flakes
- 1 Tablespoon chia seeds
- 1 Tablespoon chopped pecans
- ½ cup blueberries
- 1 Tablespoon Honey
Preheat oven to 425 degrees.
Spray with nonstick cooking spray or line a 9x13 pan with foil.
Peel and chop sweet potatoes into bite sized pieces.
Lay potatoes on prepared pan and drizzle 2 Tablespoons of coconut oil over pieces.
Toss until all potatoes are coated in coconut oil.
Sprinkle with 1 teaspoon of salt.
Bake for 25-30 minutes, tossing every 10 minutes, until potatoes begin to golden.
Transfer potatoes to breakfast two bowls and top with almond butter, coconut flakes, chia seeds, chopped pecans and blueberries. Drizzle with honey to taste.
Calories: 442kcal | Carbohydrates: 67g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 129mg | Potassium: 987mg | Fiber: 13g | Sugar: 23g | Vitamin A: 32089IU | Vitamin C: 9mg | Calcium: 169mg | Iron: 3mg