A Roasted Sweet Potato Granola Bowl For Fall

What better way to start the beginning of a new week (and, soon, a new month!) than with a big bowl of Autumn-inspired breakfast goodness? Monique Otero of Brunchpants whipped up this granola bowl for us, filled with roasted sweet potatoes, raw honey, and creamy Greek yogurt. We’re loving this unique spin on the breakfast bowl – and you know how much we love bowls.You can bet we’ll be feasting on this all Fall and beyond…

Granola bowls are always a good idea, but once September hits, finding good local produce to add to it can be challenging. I am always looking for new ways to eat seasonally without sacrificing on taste. This roasted sweet potato and granola breakfast bowl recipe checks every box. Packed with nutrition, sweet potatoes have over 400% of your daily vitamin A needs, as well as loads of fiber and potassium.

One of my favorite farm stands for fall goodies is Bodhitree Farms, a New Jersey-based farm stand using only chemical-free and organic methods to treat their crops. In line with their name, they believe in infusing their vegetables with positive energy in the hopes that it also spreads to the people who enjoy them. They specialize in beans, asian cucumbers, sweet potatoes, squash, melons and a variety of other vegetables. You can find Bodhitree Farm at multiple farm stands around NYC, including Union Square greenmarket.

Recipe notes: You will have leftovers! For the sweet potatoes, I like to use a mix of sweet potatoes, including Japanese, purple, white and orange.

Serves 4


1 lb sweet potatoes
1/8 cup maple syrup
1 tsp coconut oil
pinch of salt
2 cups Greek yogurt
1 cup granola of choice
8-10 figs, halved
raw honey, to taste


Preheat oven to 450 degrees.

Wash and scrub the sweet potatoes. Keeping the skin on, cut them into 2-inch chunks and place in a large bowl. (You can use larger pieces but will need to adjust your cooking time.)

Add the maple syrup, coconut oil and a pinch of salt. Mix until potatoes are evenly coated. Spread on a baking sheet in an even layer and place in the oven.

Bake for about 30 minutes, stirring or shaking the pan occasionally until the potatoes are lightly browned and roasted. Test them by piercing with a fork to see if they are soft. Once soft, take them out and let them cool. (You can easily make this the night before and refrigerate until you are ready to use.)

Put 1/2 cup of Greek yogurt at the base of each bowl.

Top with roasted sweet potato mixture, granola and fig halves.

Drizzle with honey!

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