Roasted Sweet Potato Oat Bowl

In American kitchens, roasted sweet potatoes often star in comforting breakfast bowls. Here, caramelized cubes meet creamy oats, fresh sage, and maple for a warm, meal-prep-friendly start that balances earthy sweetness with crunch.

Serves 2 · 10 min prep · 25 min cook

Estimate for one serving

• 480 cal
• 12g protein
• 72g carbs
• 18g fat
• 3.3g fiber

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Ingredients

• 2 medium sweet potatoes
• 8 leaves fresh sage leaves
• 1 cup rolled oats
• 2 cups unsweetened almond milk
• 2 tbsp extra-virgin olive oil
• 2 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/4 cup toasted pumpkin seeds
• 1/2 cup fresh blueberries
• 1/4 cup chopped toasted walnuts

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment.
2. 2Peel the sweet potatoes, cut them into 3/4-inch cubes, and toss on the sheet with olive oil, half the sage leaves torn into pieces, cinnamon, and salt.
3. 3Spread the cubes in a single layer and roast for 22 to 25 minutes, flipping once halfway, until the edges are caramelized and the centers are soft.
4. 4While the potatoes roast, combine the rolled oats and almond milk in a medium saucepan over medium heat.
5. 5Bring the mixture to a gentle simmer, then reduce heat to low and cook, stirring often, for 6 to 8 minutes until the oats are creamy and thickened.
6. 6Finely chop the remaining sage leaves and stir most of them into the finished oats along with a drizzle of maple syrup for subtle herbal sweetness.
7. 7Divide the warm oats between two bowls and top each with a generous pile of the hot roasted sweet potatoes.
8. 8Drizzle the remaining maple syrup over the potatoes so it soaks into the cubes.
9. 9Scatter the toasted pumpkin seeds, fresh blueberries, and chopped walnuts across the bowls for crunch and brightness.
10. 10Finish with the last bits of chopped sage and a tiny pinch of flaky salt if desired.
11. 11Serve immediately while the contrast of creamy oats and crispy roasted edges is at its peak.
12. 12Leftover roasted potatoes can be refrigerated and reheated for a second bowl the next morning.