An easy healthy breakfast you can make in advance. These breakfast sweet potatoes topped with crunchy granola are so delicious and packed with goodness! The recipe can be adapted to be gluten free, dairy free and/or vegan.
Sweet potato is right up there in my list of all-time favourite foods, it’s so versatile and incredibly delicious (with little effort).
While you may primarily think of sweet potato as a lunchtime or dinnertime food, have you ever tried a simple sweet potato for breakfast? It’s such a tasty and EASY option, perfect for when you’re having a busy week and want to make a bunch of brekkies in advance!
All you need to do is roast up a whole bunch of sweet potatoes until super soft, then top them with your classic breakfast faves like thick Greek yoghurt, berries and granola. Roast a few sweet potatoes at once so you’re all prepped ahead of time, then add the toppings just before you eat.
One serve of this sweet potato breakfast bowl gives you about a quarter of your daily recommended fibre intake, plus it’s also a source of vitamin A, vitamin B6, vitamin C and potassium. Such a nutritious way to begin the day!
This recipe is for one of my favourite sweet potato breakfast bowl combinations, which adds yoghurt, granola and fresh berries for additional protein, healthy fats, and flavour. It’s a beautifully balanced breakfast. You can also add a spoonful of almond butter or peanut butter if you like, which is SO good.
If you make these breakfast sweet potatoes, let me know! Take a snap and tag me on Instagram @moniquecormacknutrition or leave me a comment below 🙂
- 3 small sweet potatoes
- 3/4 cup Greek yoghurt
- 3/4 cup granola
- 2/3 cup blueberries
- 2/3 cup strawberries
- Preheat oven to 180C (350F). Wash the sweet potatoes but leave the skin on. Prick the potatoes a few times with a fork. Place on a baking tray and roast whole until soft, which should take between 45-60 minutes depending on the exact size of the potatoes.
- While the potatoes are baking wash and slice the berries as desired.
- Once the sweet potatoes are cooked, let the potatoes cool a little then cut lengthways down the middle. Top the potatoes with yoghurt, berries and granola, then finish with a drizzle of honey. Serve.
- If you're making these in advance, simply store the cooked sweet potatoes in an airtight container in the fridge and add the toppings just before you want to eat. The sweet potatoes can be used warm or cold.