Rainbow Breakfast Bowl
Ingredients
The Breakfast Bowl:
- 3 large sweet potatoes (10 cups cubed)
- 1 Tbsp coconut oil, melted
- 4 cups blueberries
- 1 pomegranate (1 cup seeds)
- 1 cup coconut flakes
- ¾ cup pumpkin seeds
Toppings:
- Coconut yogurt, unsweetened or vanilla
- Almond butter
Prep Time: 1 Hour
Cook Time: 50 Minutes
Total Time: 1 hr 50 Minutes
Yields: 10 Servings
Directions
- Preheat the oven to 400 F.
- Chop the sweet potatoes into ½ inch cubes. Spread the cubes over a baking sheet and then pour the coconut oil over the sweet potatoes. Stir to cover the cubes.
- Bake the sweet potatoes for 35 minutes. Then remove from oven and let cool for 15 minutes.
- Meanwhile, remove the pomegranate seeds. Slice the pomegranate in half. Hold one half, cut-side facing down, above a large bowl. Hit the fruit with the back of a large spoon for the seeds to fall out. Repeat with both halves until all seeds are out.
- Add the blueberries, coconut flakes, pumpkin seeds, and cooled sweet potato cubes into the large bowl with pomegranate seeds. Gently stir to mix the ingredients.
- Serve with a heaping spoonful of coconut yogurt and your favorite nut butter or save for later. Portion into this week’s breakfasts to save the morning rush.
Credit: Katie Casto Hynes
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