Gluten-Free Sweet Potato Breakfast Bowl

Sweet potato cubes roasted at 400°F with cinnamon and nutmeg are spooned over creamy dairy-free yogurt in this breakfast bowl. Pumpkin seeds, hemp seeds and a little maple syrup on top give it a satisfying balance of sweet, savory and crunchy.

Prep: 10 min Cook: 25 min Total: 35 min Serves: 4

At a glance: This easy breakfast recipe yields 4 servings in about 35 minutes (10 min prep, 25 min cook). It uses 9 ingredients — including sweet potatoes, olive oil, cinnamon — and walks through 5 steps. Updated October 25, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Sweet Potato Breakfast Bowl: When preparing this breakfast recipe, dairy-free yogurt can contain added thickeners, so choose one labeled gluten-free, and check the pumpkin and hemp seeds too. Roast the sweet potatoes on fresh parchment rather than a sheet that just held breaded foods.

Gluten-Free Notes for Gluten-Free Sweet Potato Breakfast Bowl: This recipe is naturally gluten-free, relying on whole foods and gluten-free ingredients. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for cinnamon, nutmeg, pumpkin seeds. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 medium sweet potatoes, peeled (optional) and cut into 3/4-inch cubes
1 tbsp olive oil
0.5 tsp cinnamon Shop
0.25 tsp nutmeg Shop
Pinch salt
2 cups plain dairy-free yogurt
2 tbsp pumpkin seeds Shop
2 tbsp hemp seeds Shop
1 tbsp maple syrup Shop

Instructions

1 Preheat your oven to 400°F (200°C). In a medium bowl, toss the cubed sweet potatoes with olive oil, cinnamon, nutmeg, and salt until evenly coated. Ensure each piece is lightly glistening with oil and spices.
2 Spread the seasoned sweet potato cubes in a single layer on a baking sheet lined with parchment paper. This prevents sticking and allows for even roasting, creating tender interiors and slightly caramelized edges.
3 Roast the sweet potatoes for 20-25 minutes, or until they are fork-tender and have developed a beautiful golden-brown hue. You should be able to easily pierce them with a fork, and they will smell wonderfully fragrant.
4 While the sweet potatoes are roasting, prepare your serving bowls. Divide the dairy-free yogurt among four bowls. This will serve as the creamy base for your breakfast.
5 Once the sweet potatoes are perfectly roasted, carefully spoon them into the bowls over the yogurt. Sprinkle generously with pumpkin seeds and hemp seeds for added crunch and nutritional value. Drizzle with maple syrup, if desired, for an extra touch of sweetness.

Nutrition (per serving)

320

Calories

Protein

52g

Carbs

10g

Fat

Fiber

210mg

Sodium

Tips & Notes

Flip the cubes once halfway through roasting so both sides caramelize.
Dairy-free yogurts vary, and some are oat-based. Choose a plain one labeled gluten-free.
Roast a double batch of the spiced sweet potatoes and refrigerate them for up to 4 days. Rewarm at 400°F for 5-8 minutes before building the bowls.

Common questions

How long does Gluten-Free Sweet Potato Breakfast Bowl take?

Gluten-Free Sweet Potato Breakfast Bowl takes about 35 minutes: 10 minutes to prep and 25 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Sweet Potato Breakfast Bowl with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Sweet Potato Breakfast Bowl?

Check sweet potatoes, peeled and cut into 3/4-inch cubes, olive oil, cinnamon before they go into Gluten-Free Sweet Potato Breakfast Bowl. Dairy-free yogurt can contain added thickeners, so choose one labeled gluten-free, and check the pumpkin and hemp seeds too. Roast the sweet potatoes on fresh parchment rather than a sheet that just held breaded foods.

How should leftover Gluten-Free Sweet Potato Breakfast Bowl be stored?

Roast a double batch of the spiced sweet potatoes and refrigerate them for up to 4 days. Rewarm at 400°F for 5-8 minutes before building the bowls.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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