Warm Sweet Potato Blueberry Yogurt Breakfast Bowl

Name: Warm Sweet Potato Blueberry Yogurt Breakfast Bowl
Total time: 30 min
Yield: 1 serving
Ingredients: 1/2 tsp coconut oil (2.25 g); 3/4 cup, cubed sweet potato (99.75 g); 1/4 tsp cinnamon (0.57 g); 1 dash kosher salt (0.63 ml); 1/2 cup blueberries (72.5 g); 3/4 cup plain whole-milk Greek yogurt (170.25 g); 1 1/2 tbsp flaxseed meal (15 g)

Golden cinnamon sweet potatoes and burst blueberries topped with creamy Greek yogurt and flax for a real-food breakfast.

30 minServes 1breakfast high-protein sweet

406

Calories

25g

Protein

45g

Carbs

16g

Fat

Per serving, calculated from exact quantities.

Printable recipe sheet

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Gather

Ingredients

Tap to check off as you gather · serves 1

Cook

Method

1
In a small skillet, heat the coconut oil over medium heat.
2
Add the cubed sweet potato, cinnamon, and salt. Sauté 10-12 minutes, stirring occasionally, until tender and golden.
3
Add the blueberries and cook for 2 minutes, until they begin to burst.
4
Transfer the sweet potato-berry hash to a bowl and top with the yogurt and flaxseed meal.

Renee's note

“Cut the sweet potato into small, even cubes so it browns before the blueberries go in and turn everything juicy.”

Renee's tweak

Use a wide bowl or plate and keep the finished components visible in distinct sections for a clean breakfast presentation.

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