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Savory Sweet Potato Breakfast Bowl With Turmeric Granola (Recipe)

What type of ingredients do you think of when you picture a breakfast bowl? In restaurants, breakfast bowls are often packed with cheese and greasy potatoes and other ingredients that may taste good but aren’t necessarily good for you.

Get ready for a delicious, savory breakfast bowl recipe that will satisfy your hunger, fuel your body with healthy ingredients for the day ahead, and make you crave more!

Sweet potatoes are a delicious source of many vitamins and minerals. They pack a good dose of fiber and support gut health too! They are rich in antioxidants and have also been shown to help brain function, vision, and even immune system function.

Turmeric is becoming a household name for its anti-inflammatory properties and the wide range of benefits this ancient spice has to offer.

Want to learn more amazing turmeric benefits? From Anti-Inflammation to Mental Health, Here Are 9 No-Nonsense Benefits of Turmeric

Both of these ingredients are the star players in this savory breakfast bowl recipe, so you know it’s going to taste as good as it is for you!

The best part is? This breakfast bowl recipe is something your entire family can enjoy, and keeps you feeling full and satiated all morning.

Here’s How to Make This Sweet Potato Breakfast Bowl With Turmeric Granola:

Note that this breakfast bowl recipe does require a bit of prep time to cook the sweet potatoes and make your granola, so plan accordingly.

But I’ll tell you now that it is well worth the preparation!


Breakfast Bowl Ingredients:

Serves 2

  • 1 large cooked sweet potato, cubed
  • 5-6 leaves of kale, destemmed and roughly chopped
  • 1 tsp. of olive oil
  • 1 large avocado, cubed
  • 1 tomato, finely diced
  • 2 tsp. lemon juice
  • 6 basil leaves, finely chopped
  • 1 tsp. black tahini (optional – you can also use regular tahini)
  • 4 Tbsp. granola (see recipe below)
  • 2 Tbsp. cashew cheese
  • 2 Tbsp. sauerkraut
  • Salt and pepper to taste


Breakfast Bowl Preparation

First, steam your sweet potato until tender (or have it pre-cooked and ready to go ahead of time!). This is also a good time to start making your savory granola (scroll down for the ingredients and preparation).

While that’s cooking, in a large bowl, add the kale and olive oil and massage gently to soften the kale a little.

In another bowl, add the avocado, tomato, lemon, basil leaves and a pinch of salt and pepper. Mix well to combine.

In two bowls, evenly distribute the sweet potato, kale and avocado mixture. Add a tablespoon of cashew cheese and sauerkraut to each bowl.

Top with the savory granola (recipe below, or you have the option to add any type of granola you’d like), a drizzle of black tahini, and season with salt and pepper if desired.

Savory Granola Ingredients:


  • 2 cups rolled oats
  • ¼ cup raw pumpkin seeds
  • ¼ cup raw sunflower seeds
  • 2 Tbsp. sesame seeds
  • ½ cup pecans, chopped roughly
  • 1 Tbsp. ground flax meal
  • ¾ tsp. salt
  • 1½ tsp. turmeric powder
  • ½ tsp. curry powder
  • ¼ teaspoon cumin
  • 3 Tbsp. olive oil
  • 2 Tbsp. coconut nectar


Savory Granola Preparation:

Heat your oven to 365° (or 180° Celsius).

Mix all ingredients in a large bowl until very well combined.

Spread the granola over a baking tray and bake for 20 minutes, stirring halfway through. The granola should be golden and a little crunchy but keep an eye on it so it doesn’t burn!

Pro Tip: The granola will keep in a sealed glass jar or airtight container for 3-4 weeks, so if you want more for later, you can double the amount of ingredients.

Dig In and Enjoy Your New Favorite Breakfast Bowl Recipe!

While this is called a breakfast bowl, you can really enjoy this delicious bowl at any time of the day.

The savory granola adds a really fun twist to this bowl of goodness. It’s also delicious on top of soups or salads too for added flavor, protein and crunch!

Looking for more breakfast recipe inspo? Try This Decadent Coconut Cream Chia Seed Pudding Recipe


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wonderful comments!

Kelly Alexander

Kelly is a passionate writer, yoga teacher and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live a vibrant, mindful, sustainable and inspiring lifestyle.

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