I Swapped My Yogurt Parfait for This Savory Bowl—and My Gut Health Has Never Been Happier

You guys know I’m more of a savory protein breakfast gal—and when I want something hearty and nutrient-dense (that’s not eggs), this Greek Yogurt & Sweet Potato Breakfast Bowl really hits. The yogurt is a creamy contrast to the veggies and nuts, and layered with good-for-you ingredients that feel way more exciting than your usual yogurt parfait situation.

Sweet potatoes might not be the most expected breakfast star, but once you try them roasted and tucked into this bowl with a swirl of Greek yogurt, avocado, and greens? Game-changer. It’s full of fiber, healthy fats, and protein, making it one of those rare breakfasts that actually keeps me satisfied all the way until lunch.

This is the second recipe in our Savory Breakfast Bowl series—the Smoked Salmon Breakfast Bowl I shared a couple weeks ago is another great one to add to your rotation.

How to Build This Bowl

Start by spreading a generous swoosh of full-fat Greek yogurt in the bottom of a shallow bowl. Remember: you eat with your eyes first, and there’s something about plating your breakfast in a pretty way that will totally romanticize your morning.

Add a handful of fresh baby spinach on one side and a scoop of roasted sweet potato cubes on the other. (I like to meal prep a batch at the beginning of the week with olive oil, salt, and pepper—roasted until golden and tender.)

Next, add half an avocado, sliced or left whole. Finish with fresh chopped parsley and chives (or honestly, whatever fresh herbs you have on hand), a drizzle of good olive oil, and a squeeze of lemon. Sprinkle with hemp seeds and pumpkin seeds for extra protein and that delishhhh crunch.

It’s fresh and satisfying, and feels like something you’d get at your fave brunch spot. Take this recipe as a sign to treat yourself.

Why This Bowl Works So Well

This bowl hits that magic combo of protein + fat + fiber, which is the trifecta for blood sugar balance and all-day energy.

• Protein: The Greek yogurt is rich in protein to support muscle repair and satiety. I love Fage, Chobani, or Siggi’s—you will never *not* find one of them in my fridge.
• Fiber: Sweet potatoes and spinach provide complex carbs and fiber for gut health and digestion. This is such a good way to get a serving of greens in the AM.
• Healthy fats: Avocado, olive oil, and seeds give your skin and brain the love they deserve. Glow baby glow!
• Antioxidants: Fresh herbs and greens help fight inflammation and give the bowl an extra layer of flavor. Honestly, when it comes to health and flavor, I’m a big proponent of a “more is more” approach to fresh herbs.

How to Meal Prep It

You can toss this together in under 10 minutes, especially with a little Sunday meal prep planning.

• Roast your sweet potatoes at the beginning of the week, and keep them in the fridge for up to five days.
• Wash and dry your spinach so it’s ready to grab.
• Keep your freezer stocked with toppings. I store hemp seeds and pumpkin seeds in mason jars in my freezer (to prevent spoiling). That way, I always have an interesting crunchy topping at the ready.

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