Autumn Breakfast Bowl
Prep Time
20mins
Time to Table
50mins
Servings
1
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 Daisy Cottage Cheese
- 2 tablespoons dried cranberries
- 1 tablespoon pomegranate seeds
- 1 tablespoon pumpkin seeds
- 1 tablespoon slivered almonds, toasted
- 2 tablespoons coconut flakes, toasted
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 Daisy Cottage Cheese
- 2 tablespoons dried cranberries
- 1 tablespoon pomegranate seeds
- 1 tablespoon pumpkin seeds
- 1 tablespoon slivered almonds, toasted
- 2 tablespoons coconut flakes, toasted
Directions
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
- Cut the sweet potato into ½ to 1-inch chunks and toss with the olive oil. Season with the salt and pepper. Spread onto the prepared baking sheet and set aside.
- Cut the apple into ½ to 1-inch chunks and set aside.
- Bake the sweet potatoes for 25-30 minutes.
- At the last 15 minutes of cooking time, spread the apple chunks over the sweet potato and add the cinnamon. Toss to combine and continue baking until tender.
- Layer the cottage cheese, roasted sweet potato, roasted apple, dried cranberries, pomegranate seeds, pumpkin seeds, almonds, and coconut flakes in a bowl.
- Calories:609
- Cholesterol:15
- Dietary Fiber:12
- Protein:20
- Sodium:746
- Total Carbohydrate:66
- Total Fat:33
