Many people are looking for more ways to incorporate more vegetables into their meals, and I am fully supportive of that, as your friendly neighborhood nutritionist. Research has found that the greater the variety of plants in your diet, the better your health outcomes. One study even found that diversity of more than 30 types of plants per week yielded the greatest benefits to your gut microbiome. So let’s see how many different plants you can pack into this breakfast bowl!
We’re starting with sweet potatoes. About a year ago, I started adding roasted, mashed sweet potatoes to my usual yogurt + granola + fruit. They add sweetness and texture, and compliment just about any granola and fruit combinations you can think of. I gravitate toward these Sweet Potato Breakfast Bowls more often in the winter, because the sweet potato mash makes for a heartier, more warming breakfast than just cold yogurt and granola.
Roasting sweet potatoes is a great addition to your weekly meal prep. They require very little hands-on time. While making these for a sweet mash, roast up another tray, but leave them plain. You can then use the plain roasted sweet potatoes in savory dishes throughout the week. In fact, no matter how many sweet potatoes you roast - reserve 1/3 cup of plain mashed sweet potato so you can make my Sweet Chili Tuna Burgers one night.
I gravitate toward these Sweet Potato Breakfast Bowls more often in the winter, because the sweet potato mash makes for a heartier, more warming breakfast than just cold yogurt and granola.
For sweet potatoes:
2 large sweet potatoes
1 Tbsp. avocado oil
~1 tsp. kosher salt
1 Tbsp. butter or ghee
1 Tbsp. pure maple syrup
1 tsp. ground cinnamon
For serving:
Plain Greek yogurt (or dairy-free yogurt of your choice)
Prepared granola, such as my Orange Cardamom or Golden Spice granolas
Fresh or frozen berries
Assorted seasonal fruit
To assemble bowls:
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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