High Protein Sweet Potato Breakfast Bowl With Greek Yogurt
Warm roasted sweet potato cubes over cold thick Greek yogurt with cinnamon, almond butter and pumpkin seeds. About 25 grams of protein per bowl and the potatoes keep all week.
Servings 2 bowls
Ingredients
For the Roasted Sweet Potato
- 1 large sweet potato about 12 ounces, peeled and cut into ¾ inch cubes
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 teaspoons maple syrup plus more to taste
For the Bowls
- 1 ½ cups full-fat plain Greek yogurt thick, not runny
- ¼ teaspoon vanilla extract
- 3 tablespoons almond butter
- ¼ cup pumpkin seeds or chopped toasted pecans
- ⅓ cup granola
- flaky salt for finishing
Instructions
Roast the Sweet Potato
- Heat the oven to 425F and line a sheet pan with parchment.
- Toss the sweet potato cubes with the olive oil and kosher salt until evenly coated. Do NOT skip the salt, it is what keeps a sweet bowl from tasting flat.
- Spread the cubes in a single layer with space between them and roast 22 to 25 minutes, stirring once, until the edges are deep brown and the centers give easily to a fork.
- Toss the hot cubes with the cinnamon and maple syrup, then let them sit for 5 minutes. They should be warm, not hot, before they touch the yogurt.
Build the Bowls
- Stir the vanilla into the Greek yogurt, then spread ¾ cup across the bottom of each bowl with the back of a spoon.
- Spoon the warm sweet potato cubes into the center of each bowl, leaving a band of yogurt showing around them.
- Warm the almond butter for 10 seconds so it pours, then drizzle it over the potato.
- Finish with the pumpkin seeds, granola and a pinch of flaky salt, and eat right away while the contrast between warm potato and cold yogurt is still there.
Notes
- Salt the potato: a quarter teaspoon of kosher salt on the cubes is the difference between a bowl that tastes like a dish and one that tastes flat.
- Cool it 5 minutes: potato straight from the oven thins the yogurt on contact and the bowl goes watery.
- Cubes over mash: cubes hold their texture for 4 days in the fridge, mash goes gluey by day two.
- Protein: about 25 grams per bowl, roughly 17 from the yogurt, 4 from the almond butter, 3 from the seeds and 2 from the potato.
- Meal prep: roast a full sheet pan and keep the cubes 4 days. Never assemble bowls in advance.
- Microwave shortcut: 5 to 6 minutes for a whole pierced potato gets you soft flesh with no caramelization. It works, but it is a different bowl.