The Autumn Breakfast Bowl is a delightful and nutritious way to start your day, combining the natural sweetness of roasted sweet potatoes and apples with the creamy richness of cottage cheese. Topped with a medley of dried fruits, seeds, and nuts, this bowl offers a harmonious blend of flavors and textures that capture the essence of fall.
Why You’ll Love This Recipe
- Seasonal Flavors: The combination of roasted sweet potatoes and apples, seasoned with cinnamon, embodies the comforting tastes of autumn.
- Nutrient-Rich: Packed with fiber, vitamins, and protein, this breakfast bowl provides a balanced and wholesome meal to energize your morning.
- Texture Variety: The creamy cottage cheese pairs beautifully with the tender roasted fruits and the crunch of nuts and seeds, offering a satisfying eating experience.
- Customizable: Easily adapt the toppings to suit your preferences or to incorporate what’s available in your pantry.
Ingredients
- 1 small sweet potato
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 small apple
- 1 teaspoon cinnamon
- 1/2 cup cottage cheese
- 2 tablespoons dried cranberries
- 1 tablespoon pomegranate seeds
- 1 tablespoon pumpkin seeds
- 1 tablespoon slivered almonds, toasted
- 2 tablespoons coconut flakes, toasted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup.
- Prepare the Sweet Potato: Peel and cut the sweet potato into ½ to 1-inch chunks. In a mixing bowl, toss the sweet potato pieces with olive oil, salt, and black pepper until evenly coated. Spread them out on the prepared baking sheet.
- Roast Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for 25-30 minutes, or until they begin to soften.
- Add Apples: While the sweet potatoes are roasting, core and cut the apple into ½ to 1-inch chunks. After the sweet potatoes have roasted for about 15 minutes, add the apple pieces to the baking sheet. Sprinkle with cinnamon and toss gently to combine. Continue roasting for an additional 15 minutes, or until both the sweet potatoes and apples are tender.
- Assemble the Bowl: In a serving bowl, layer the cottage cheese at the bottom. Top with the roasted sweet potatoes and apples. Garnish with dried cranberries, pomegranate seeds, pumpkin seeds, toasted slivered almonds, and toasted coconut flakes. Serve warm.
Servings and Timing
- Servings: This recipe yields 1 serving.
- Prep Time: Approximately 20 minutes.
- Cook Time: Approximately 30 minutes.
- Total Time: Approximately 50 minutes.
Variations
- Grain Addition: Incorporate cooked quinoa or oatmeal at the base for added fiber and sustenance.
- Protein Boost: Add a spoonful of Greek yogurt or a sprinkle of chia seeds to increase the protein content.
- Spice Variation: Experiment with spices like nutmeg or allspice in addition to cinnamon for a different flavor profile.
- Sweetness: Drizzle a bit of honey or maple syrup over the top if you prefer a sweeter taste.
Storage/Reheating
- Storage: If you have leftovers, store the roasted sweet potatoes and apples separately in an airtight container in the refrigerator for up to 3 days. Keep the cottage cheese and toppings in separate containers to maintain their freshness.
- Reheating: To reheat the roasted components, place them in a microwave-safe dish and warm in the microwave for 1-2 minutes, or until heated through. Assemble the bowl with the reheated ingredients and fresh toppings just before serving.
FAQs
What type of apple works best for this recipe?
Firm and slightly tart apples like Granny Smith or Honeycrisp hold up well during roasting and provide a nice contrast to the sweet potatoes.
Can I use a different type of cheese?
Yes, Greek yogurt or ricotta cheese can be used as alternatives to cottage cheese, depending on your preference.
Is this recipe suitable for meal prep?
Absolutely. You can roast the sweet potatoes and apples ahead of time and store them in the refrigerator. When ready to eat, simply reheat and assemble with the fresh toppings.
Can I make this recipe vegan?
To make this recipe vegan, substitute the cottage cheese with a plant-based yogurt or cottage cheese alternative.
What other toppings can I add?
Feel free to add other nuts, seeds, or dried fruits such as walnuts, chia seeds, or dried apricots. Fresh fruits like sliced bananas or berries can also be great additions.
How can I add more protein to this bowl?
Incorporating a scoop of plant-based protein powder into the cottage cheese or adding a serving of tofu scramble on the side can boost the protein content.
Are there gluten-free options for this recipe?
This recipe is naturally gluten-free. Just ensure that any additional toppings or ingredients you add are also gluten-free.
Can I use canned sweet potatoes?
While fresh sweet potatoes are recommended for roasting, in a pinch, canned sweet potatoes can be used. Be sure to drain and pat them dry before roasting to achieve a better texture.
How do I toast the coconut flakes and almonds?
Print
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Autumn Breakfast Bowl is a nourishing and flavorful way to start your morning. Roasted sweet potatoes and apples, seasoned with cinnamon, are paired with creamy cottage cheese and topped with crunchy nuts, seeds, and dried fruit. A protein-rich, fall-inspired breakfast perfect for cozy mornings!
Ingredients
- 1 small sweet potato
- 1 tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 small apple
- 1 teaspoon cinnamon
- ½ cup cottage cheese
- 2 tablespoons dried cranberries
- 1 tablespoon pomegranate seeds
- 1 tablespoon pumpkin seeds
- 1 tablespoon slivered almonds, toasted
- 2 tablespoons coconut flakes, toasted
Instructions
- Preheat Oven – Set the oven to 400°F (200°C) and line a baking sheet with foil.
- Prepare Sweet Potatoes – Peel and chop the sweet potato into ½ to 1-inch chunks. Toss with olive oil, salt, and black pepper, then spread on the baking sheet.
- Roast Sweet Potatoes – Bake for 25-30 minutes, until slightly softened.
- Add Apples – Core and chop the apple into ½ to 1-inch chunks. After 15 minutes of roasting, add the apples to the sheet, sprinkle with cinnamon, and toss. Continue roasting for 15 minutes or until tender.
- Assemble Bowl – Place cottage cheese in a serving bowl. Top with roasted sweet potatoes and apples, then garnish with dried cranberries, pomegranate seeds, pumpkin seeds, toasted almonds, and toasted coconut flakes.
- Serve Warm – Enjoy immediately!
Notes
- Substitute cottage cheese with Greek yogurt or ricotta for a different base.
- Make it vegan by using a dairy-free cottage cheese or yogurt alternative.
- Store roasted components separately and reheat before assembling.
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