Description
A delicious and nutritious breakfast bowl featuring roasted sweet potatoes topped with crunchy maple pecans.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pecans, chopped
- 1/4 cup maple syrup
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Greek yogurt or dairy-free yogurt
- Fresh fruit (such as banana slices or berries)
- Chia seeds or flaxseeds (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and dice the sweet potatoes, then toss them with olive oil, salt, pepper, cinnamon, and nutmeg.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through.
- In a separate bowl, combine chopped pecans, maple syrup, melted coconut oil, vanilla extract, salt, and cinnamon.
- Spread the pecan mixture on another baking sheet and bake for 10-12 minutes, stirring halfway through.
- Once cooked, divide the roasted sweet potatoes into serving bowls.
- Add a dollop of Greek yogurt or dairy-free yogurt on top.
- Sprinkle the maple pecan crunch over the yogurt.
- Add fresh fruit and optional chia or flaxseeds as toppings.
Notes
- Choose firm, blemish-free sweet potatoes for the best flavor.
- Adjust spices to your liking; consider adding cayenne for heat.
- Keep an eye on the pecans while baking to prevent burning.
- Let sweet potatoes cool slightly before assembling for better layering.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350-400
- Sugar: 10-15g
- Sodium: 150-200mg
- Fat: 15-20g
- Saturated Fat: 5-7g
- Unsaturated Fat: 10-12g
- Trans Fat: 0g
- Carbohydrates: 50-60g
- Fiber: 8-10g
- Protein: 8-12g
- Cholesterol: 0mg
Keywords: Sweet Potato, Breakfast, Maple Pecan, Healthy, Nutritious