Ingredients
Sweet Potato
- 1 small sweet potato (7 ounces uncooked)
Toppings
- 1 cup Greek yogurt (8 ounces)
- 1/4 cup diced strawberries
- 1/4 cup blueberries
- 1/4 cup granola
- 1 tablespoon peanut butter
- Cinnamon, for topping
Instructions
- Cook the Sweet Potato: Wash the sweet potato thoroughly and poke holes in it using a knife to allow steam to escape during cooking. Choose your method:
– Oven: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and bake the sweet potato for 40-50 minutes until it is soft and can be easily pierced with a knife.
– Air Fryer (preferred): Preheat the air fryer to 400°F (204°C) and cook the sweet potato for 30-40 minutes until tender and easily pierced. - Assemble the Bowl: Place the roasted sweet potato in a wide bowl, then cut a slit lengthwise down the middle. Use a fork to gently press into the slit, spreading the sweet potato open. Layer the Greek yogurt, diced strawberries, blueberries, granola, and peanut butter on top.
- Finish and Serve: Sprinkle cinnamon over the assembled bowl for extra flavor, and enjoy your nutritious Sweet Potato Breakfast Bowl immediately.
Notes
- You can substitute Greek yogurt with a non-dairy alternative for a vegan option.
- Feel free to use different berries or nuts depending on your preference or seasonality.
- Adjust the amount of peanut butter to your taste or swap it with almond butter.
- Cooking times may vary depending on the size of the sweet potato and your appliance’s efficiency.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Air Frying
- Cuisine: American
- Diet: Gluten Free
