Gluten-Free Sweet Potato Breakfast Bowl
By the Gluten Free Recipes team ·
This vibrant and comforting breakfast bowl features tender, roasted sweet potatoes infused with warm spices. Topped with creamy yogurt and crunchy seeds, it offers a delightful balance of sweet, savory, and textural elements for a satisfying start to your day.
At a glance: This easy breakfast recipe yields 4 servings in about 35 minutes (10 min prep, 25 min cook). It uses 9 ingredients — including sweet potatoes, olive oil, cinnamon — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Sweet Potato Breakfast Bowl: When preparing this breakfast recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Sweet Potato Breakfast Bowl: This recipe is naturally gluten-free, relying on whole foods and certified gluten-free ingredients. It avoids all gluten-containing grains.
Ingredients
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 0.5 tsp cinnamon
- 0.25 tsp nutmeg
- Pinch salt
- 4 oz plain dairy-free yogurt
- 2 tbsp pumpkin seeds
- 2 tbsp hemp seeds
- 1 tbsp maple syrup
Instructions
- 1
Preheat your oven to 400°F (200°C). In a medium bowl, toss the cubed sweet potatoes with olive oil, cinnamon, nutmeg, and salt until evenly coated. Ensure each piece is lightly glistening with oil and spices.
- 2
Spread the seasoned sweet potato cubes in a single layer on a baking sheet lined with parchment paper. This prevents sticking and allows for even roasting, creating tender interiors and slightly caramelized edges.
- 3
Roast the sweet potatoes for 20-25 minutes, or until they are fork-tender and have developed a beautiful golden-brown hue. You should be able to easily pierce them with a fork, and they will smell wonderfully fragrant.
- 4
While the sweet potatoes are roasting, prepare your serving bowls. Divide the dairy-free yogurt among four bowls. This will serve as the creamy base for your breakfast.
- 5
Once the sweet potatoes are perfectly roasted, carefully spoon them into the bowls over the yogurt. Sprinkle generously with pumpkin seeds and hemp seeds for added crunch and nutritional value. Drizzle with maple syrup, if desired, for an extra touch of sweetness.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Greek yogurt adds protein and tang; plain regular yogurt gives a lighter, moister crumb.
- Grade B (now labeled 'Grade A Dark') maple syrup has the most intense flavor for cooking.
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