Sweet Potato Yogurt Breakfast Bowl
I can’t believe I haven’t shared this recipe yet!
Let’s talk about easy, delicious, and healthy.
Yes! Those three words absolutely belong together.
If you’ve been around for a while, you know I’m all about simple recipes that satisfy cravings while keeping things nourishing. As a recovering emotional eater, I love creating meals that bring comfort without the guilt—and this one checks all the boxes.
Oh, and bonus? You can double batch it ahead of time and set yourself up for success for the week (or at least a few days!).
Ingredients:
1/2 cooked sweet potato
¾ cup plain Greek yogurt
1 cup frozen mixed berries (or your favorite fruit)
1 tbsp almond butter
Optional toppings: pepitas, hemp seeds, chia seeds
Directions:
Mash your cooked sweet potato in the bottom of a bowl (or mason jar if meal prepping).
Spoon the yogurt on top of the mashed sweet potato.
Defrost berries for about 30 seconds, then layer them over the yogurt.
Add a drizzle of almond butter.
Mix it all together and enjoy!
Meal Prep Tip:
Cook 1–2 sweet potatoes in your Instant Pot (or microwave), then store them in an airtight container in the fridge. This makes it super easy to throw together breakfast in seconds.
Talk About YUMMM!!
This can be made fresh each morning or prepped in mason jars ahead of time—just grab and go! It’s also the perfect afternoon snack if you need a little pick-me-up.
Want to make meal prep even easier? These mason jars are my go-to! (Affiliate links help support my work, and I only share products I truly love.)
Let me know if you try this one! What’s your favorite way to use sweet potatoes for breakfast?