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.
