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I can't believe that I haven't shared this Sweet Potato Yogurt Breakfast Bowl recipe yet!
Let’s talk easy, delicious and healthy.
Yes! Those are 3 words that can go together.
In fact, if you’ve been around here for a while, you know that those 3 things are my jam.
As a recovering emotional eater, I love to create simple recipes that also satisfy my cravings.
This recipe covers both those areas.
Not to mention, you can double batch this ahead of time, and set yourself up for the week (or at least a couple of days).
Sweet Potato Yogurt Breakfast Bowl Ingredients:
½ cooked sweet potato
¾ cup plain greek yogurt
1 cup frozen mixed berries (or your favorite fruit)
1 TBSP almond butter
Optional toppings: pepita seeds, hemp seeds, chia seeds
Directions:
Mash your cooked sweet potato in the bottom of a bowl (or mason jar if you are prepping ahead of time).
Measure your yogurt and put on top of mashed sweet potato
Defrost berries (or fruit) for approx 30 seconds. Put on top of yogurt.
Add almond butter
Mix together and enjoy!
Kristy's Meal Prep Tip:
Cook 1-2 sweet potatoes in your Instant Pot (or microwave). Cut in half and keep in an airtight container in the fridge.
Talk About YUMMM!
This recipe can be made each day, or you can use mason jars (just like these), to prep ahead for the week.
Line them up in the fridge and the day of, grab and go! This recipe is also perfect for an afternoon snack, if you find yourself needing a mid afternoon pick me up.
*Please note that the affiliate links in this post do allow me to earn a small commission. I appreciate you supporting me in this way! I only link products that I truly love and use myself.
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