Breakfast Sweet Potato with Yogurt & Walnuts

Breakfast Sweet Potato with Yogurt & Walnuts

Sick day, schmick day, double beat day. I hate sick days. I’m channeling my inner Randy Parker from “A Christmas Story” as I’m sitting on my living room couch, stuffy, sniffling, and overheated.

Well, at least a sick day is a good day to edit and watch mind-numbing TV shows.

On sick days, I certainly don’t feel like cooking, but I usually always do. I can only lounge on my couch for so long before I get antsy. I’ve seen these breakfast-centric sweet potatoes making their rounds on my Instagram feeds for sometime now. Looking extremely versatile, I decided to give one a shot.

Breakfast Sweet Potato with Yogurt & Walnuts

I was going to go a nut butter and blueberry route originally, but something about yogurt and nuts called out to me instead. It was a decision I don’t regret. It’s filling and delicious, not to mention easy on the throat if you’ve got a sore one like I do!

Breakfast Sweet Potato with Yogurt & Walnuts

I can’t wait to make this for breakfast again on a day when I’m not so down and out, but it was absolutely a comfort to me in my current sickly state.

Breakfast Sweet Potato with Yogurt & Walnuts

Breakfast Sweet Potato with Yogurt & Walnuts
(Serves 1)


– 1 sweet potato or yam, scrubbed and dried
– 1/4 cup yogurt of choice (I use Siggi’s Vanilla Skyr)
– 4 walnuts, chopped
– 1 teaspoon ground cinnamon


1.) Preheat oven to 375°F.

2.) Pierce sweet potato a few times over its surface with a fork. Place on cooking sheet and place in oven for 45 – 50 minutes. Remove and allow to cool slightly, roughly 10 minutes.

3.) While potato is cooling, add chopped walnuts to a small frying pan and turn heat to medium-low. Sprinkle with cinnamon and shake in pan to coat. Cook for 3 – 4 minutes or until nuts become toasty; do not allow them to get too browned!

4.) Split sweet potato in half and fill / top with yogurt and walnuts. Eat immediately!

roasted broccoli sweet potato cinnamon chickpea bowl

Roasted Broccoli, Sweet Potato, & Cinnamon Chickpea Bowl

The creation of this recipe was a total accident that worked out so well! I’m giving myself so many congratulatory self-high fives for it. No shame, no shame.

In these cooler months, I roast vegetables en masse and save them in my fridge all week for mix – and – match meals. (I straight up feel like Shut The Kale Up when I’m roasting three baking pans worth of veggies; do you love her Instagram stories as much as I do?)  Over the past few years, I’ve mentally stored so many recipes from Bon Appétit, Epicurious, Food Network, The Kitchn, et al, that I have no idea of their origins at this point. I just know I love doing X, Y, and Z.

roasted broccoli sweet potato cinnamon chickpea bowl

One evening, I was rather upset; I had leftover baked chicken breast a friend gave to me, and I was excited to use the rest of that chicken for a couple day’s worth of lunches. I brought that chicken to work with me, had a little for lunch (supplemented with a sub-par salad from my office’s cafeteria), but left the rest of it at work in my haste to get out as fast as I could at 5 p.m. Shoot! I really had no desire to go to the grocery store to buy more chicken, so I looked through my vegetable bin to see what I could work with. I knew I could do better than just cooking up pasta and Rao’s marinara for roughly the 694,132nd time.

roasted broccoli sweet potato cinnamon chickpea bowl

I ran through the annals of roasted vegetable recipes within my brain. “Okay”, I thought, “I could roast my broccoli, add some red vinegar-soaked shallots to them after they’ve finished…hmmmm, I’ve got two cups worth of diced sweet potatoes that I never did anything with last week…wait, didn’t I see someone toss their chickpeas with cinnamon and cumin on Instagram recently?”

roasted broccoli sweet potato cinnamon chickpea bowl

What I love about this recipe is the complexity of flavors throughout. I often prep lunches that contain an overall similar flavor; if I make chicken with rice and roasted vegetables, I will usually douse it all in olive oil and garlic powder. I find it delicious, as I am an ardent garlic lover, but after eating that same meal for two or three consecutive days, my taste buds become dulled. This meal is different. The broccoli with its vinaigrette showcases a bright acidity, the sweet potatoes add a complementary sweetness, and the cinnamon-roasted chickpeas add a warm earthiness. Each bite is a little different. You will not get bored with this meal if you make it in a large batch to eat for a multiple lunches.

roasted broccoli sweet potato cinnamon chickpea bowl

If you eat it once or many times during the week, it’s an incredibly comforting and nourishing meal that you’ll want to make again and again.

Roasted Broccoli, Sweet Potato, & Cinnamon Chickpea Bowl
(Serves One)


– 1/2 large sweet potato or yam, scrubbed and diced
– 7 ounces of chickpeas, drained and rinsed
– 1 cup broccoli florets
– 2 tablespoons coconut oil, melted
– 1 tablespoon olive oil
– 1 teaspoon ground cinnamon
– A generous dash of cumin
– 1/2 shallot, sliced
– 1/4 cup red wine vinegar
– Salt, to taste
– 1 cup grain of choice, cooked (e.g.: rice, quinoa, et al)

Before We Get Started…

– Double, triple, et al all ingredient amounts if you are meal-prepping for the week. i.e.: 14 ounces of chicken peas, 2 cups broccoli florets, and a whole sweet potato should be prepped if making two servings of this recipe. Conversely, since it’s just easier to roast everything at once than to save half a sweet potato and half a can of chickpeas, feel free to roast larger amounts and save the leftovers for additional meals.

– Two baking sheets are recommended for this recipe.


1.) Preheat oven to 400 °F.

2.) In a small bowl, combine shallots and red wine vinegar to create a simple vinaigrette. Set aside and let sit until vegetables are finished roasting.

3.) Add diced sweet potato to a large bowl. Toss with one tablespoon of melted coconut oil. Set aside.

4.) Add chickpeas, cinnamon, cumin, and one tablespoon of melted coconut oil to another large bowl. Toss until chickpeas are thoroughly coated. Set aside.

5.) Toss broccoli florets with olive oil in a large bowl. Sprinkle with salt to taste.

6.) Add all ingredients to baking sheets; I will usually add sweet potatoes to one baking sheet and allow the broccoli and chickpeas to share their own baking sheet. Place in oven and roast for 20 – 30 minutes; as all ovens roast differently, check your vegetables after 20 minutes. The sweet potatoes should be slightly crisp, the chickpeas should be crunchy (or close to crunchy), and the broccoli should be browned by not burned.

7.) Add grain of choice, chickpeas, and sweet potatoes to a large serving bowl. Toss broccoli with vinaigrette and add to bowl.

8.) DEVOUR! Feel the power!

sweet potato noodles

Garlic-Sesame Sweet Potato Noodles

I’ve been scrolling down through the past few posts I’ve made. While Roasted Cauliflower Brie Soup, Dutch Babies, and Pulled Pork are delicious, there is certainly something lacking in the color department, isn’t there?

I must rectify that.

Over the past year, my vegetable spiralizer and I have become the best of friends, though, admittedly, our usual creations are rather bland. I love zoodles as much as then next millennial woman trying to increase her vegetable intake in a trendy fashion, but even those get kind of old after a few meals. I love carrot noodles, but finding a carrot large enough to spiralize is like looking for a needle in a haystack at my grocery store, albeit a very large needle. Recently, I’ve been going the sweet potato or yam noodle route, and I’ve been quite satiated!

Even raw, I find these noodles to be enjoyable, but they hold a firm “al dente” texture even when heated through for a few minutes.

Though they are sweet, I find I can very easily switch up the additional flavors I add to it. Granted, I add garlic to virtually everything savory, but garlic and sweet potatoes work surprisingly well. A tablespoon of toasted sesame oil brings it all home.

There are an array of ways to serve these noodles, but I fancy adding half of a sliced avocado and a sunnyside-up egg with a little bit of dried dill sprinkled on top.

sweet potato noodles

How Millennial of me, I know. Well, at least it’s not on toast.

Well, not yet, at least.

sweet potato noodles

This dish can be served between two people, easily, or, you can be selfish like me and savor it all for yourself. I vote for the latter.

sweet potato noodles

Sesame-Garlic Sweet Potato Noodles
(Serves 1 – 2)


– 1 large sweet potato, scrubbed; peeling optional
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon toasted sesame oil
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt

Before We Get Started…

– This recipe benefits from the use of a spiral slicer. While manually julienning the sweet potato is possible, it is too time consuming. If you do not have a spiral slicer, a julienne slicer may be useful.

– A medium to large wok is very helpful in cooking this recipe, though a large non-stick frying pan works, as well.


1.) On your spiral slicer, place the medium blade. (If using a Paderno spiral slicer, which I use; use the 1/4 or 5mm blade.) Attach sweet potato to slicer and spiral slice. Discard core. Place spiral sliced sweet potato onto a large cutting board. As if you were cutting a pizza, cut across the sweet potato three or four times with a large knife to break the longer strands.

2.) Heat olive oil and toasted sesame oil in wok or non-stick frying pan over medium-low heat. Add garlic and cook for 30 seconds. Add sweet potato. Cook for 5 – 7 minutes or until the noodles take on an “al dente” texture and turn a slightly deeper orange color. Remove from heat. Add salt to taste.