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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 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, breakfast bowl, breakfast idea, Sweet Potatoes Baked
Servings: 2
Calories: 442kcal


  • Non-stick Cooking Spray
  • 9x13-inch Baking Pan


  • 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