Description

A versatile and nutrient-packed breakfast bowl featuring sweet potatoes as the base, complemented by eggs, yogurt, and a variety of toppings for a filling morning meal.

Ingredients

Main Ingredients

2 medium sweet potatoes (Pick orange ones for more sweetness.)
2 large eggs (Can skip if vegan.)
1 cup Greek yogurt (Use plain yogurt if preferred.)
1 cup fun toppings (berries, nut butter, seeds, granola, avocado) (Choose your favorites.)

Optional Add-Ins

1 cup baby spinach (Wilts well under hot potatoes.)
2 tablespoons hemp seeds (For added nutrition.)
1 medium zucchini or carrot (Grated for extra veggie boost.)
1 cup cottage cheese (For a protein boost.)

Pantry Staples and Seasonings

2 tablespoons olive oil (For roasting sweet potatoes.)
to taste salt (For flavor.)
to taste black pepper (For seasoning.)
to taste cinnamon (Optional for sweet variations.)
to taste paprika, chili powder, or cumin (For savory variations.)

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Instructions

Preparation

Scrub the sweet potatoes and cut them into cubes or slices. Drizzle with olive oil and sprinkle with salt.
Preheat the oven to 425°F (220°C).

Cooking

Roast the sweet potatoes on a baking sheet for about 25 minutes, flipping once until golden and tender.
Alternatively, cook sweet potatoes in a pan with oil over medium heat for 10-12 minutes, or in the microwave for 3-6 minutes.

Assembling Bowls

Start with a layer of cooked sweet potatoes as the base.
Add a dollop of yogurt and layer on your favorite toppings such as eggs, spinach, nuts, or berries.
Enjoy immediately while warm.

Notes

Experiment with toppings for variety; this bowl can be made sweet or savory depending on your preferences. For meal prep, roast sweet potatoes in advance and store them in the refrigerator.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, brunch
Cuisine: American