Maple-Roasted Sweet Potato Oat Bowl

Warm maple-cinnamon oats topped with roasted sweet potatoes, toasted pecans, and bright orange zest

Calories: 380, Carbs: 51g, Protein: 8g, Fat: 17g, Sat. Fat: 2g, Fiber: 8g

Prep Time: 10 to 15 minutes Cook time: 20 to 25 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Easy

Ingredients

Prepare

1. Divide the oatmeal evenly among 4 bowls.
2. In order, top each bowl with: 1/4 cup roasted sweet potatoes 2 tablespoons toasted pecans 1/2 teaspoon orange zest 1/8 teaspoon cinnamon.
3. Serve warm and enjoy immediately.

1. Preheat the oven to 425 degrees Fahrenheit.
2. Toss the diced sweet potatoes with the oil until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet.
3. Roast for 10 to 12 minutes, stirring once halfway through, until tender and lightly caramelized around the edges.
4. Remove from oven and set aside until ready to serve.

1. In a medium saucepan, combine the water and maple syrup. Bring to a boil over medium-high heat. Stir in the oats and salt.
2. Reduce the heat to a gentle simmer and cook, uncovered, for about 8 minutes, stirring occasionally, until most of the liquid is absorbed.
3. Stir in the cinnamon. Remove from the heat, cover, and let stand for 5 minutes before serving.

Extra Sweet Potatoes? Use leftover roasted sweet potatoes in salads, grain bowls, tacos, or scrambled eggs.
Easy Toasted Pecans: Toast pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until fragrant.
Make Ahead: Roast the sweet potatoes up to 3 days ahead and store them in an airtight container in the refrigerator.
Creamier Oatmeal: Replace up to 1 cup of water with milk or your favorite plant-based alternative.
Need More Protein? Stir Greek yogurt, cottage cheese, or 2 tablespoons of hemp hearts into the oatmeal before serving.
Family-Style Idea: Serve the oatmeal in a large bowl and place the sweet potatoes, pecans, orange zest, and cinnamon in small bowls so everyone can customize their own breakfast.