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Easy Sweet Potato Breakfast Bowl with Blueberries and Yogurt

A nourishing breakfast bowl made with roasted sweet potatoes, creamy yogurt, and fresh blueberries.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bowl Base
  • 2 sweet potatoes peeled and cubed
  • 1 tbsp olive oil
  • 0.5 tsp cinnamon
  • 0.25 tsp sea salt
Toppings
  • 1.5 cups Greek yogurt plain
  • 1 cup blueberries fresh
  • 2 tbsp honey or maple syrup
  • 0.25 cup granola optional

Equipment

  • Baking sheet
  • Mixing bowl
  • Serving bowls

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss sweet potato cubes with olive oil, cinnamon, and salt.
  3. Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
  4. Divide yogurt between serving bowls.
  5. Top with roasted sweet potatoes and blueberries.
  6. Drizzle with honey and add granola if desired. Serve warm.

Notes

Store components separately for easy meal prep.