Description
A warm and comforting breakfast bowl combining sweet potatoes, Greek yogurt, quinoa, almond butter, and fresh fruits, perfect for busy households.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup cooked quinoa
- 1/2 cup Greek yogurt
- 1/4 cup almond butter
- 1 banana, sliced
- 1/4 cup blueberries
- 1 tablespoon honey
- Salt and pepper to taste
- Chopped nuts or seeds for topping (optional)
Instructions
- Peel and dice the sweet potatoes into small cubes.
- Boil or steam the sweet potatoes until tender, about 10-15 minutes.
- In a bowl, combine cooked quinoa, sweet potatoes, and Greek yogurt, gently folding to keep some chunky texture.
- Top with almond butter, banana slices, blueberries, and drizzle with honey.
- Sprinkle with salt, pepper, and nuts or seeds if desired.
- Serve warm and enjoy your breakfast bowl.
Notes
If using salted butter or if blueberries are out of season, substitute with chopped apples or jam. Quinoa can be swapped for oatmeal or millet. Store leftovers in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Boiling/Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 15g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg