Description
This apple cinnamon yogurt bowl is a creamy, cozy, and healthy fall breakfast. With roasted apples, Greek yogurt, and crunchy toppings, it’s perfect for meal prep or a slow weekend morning.
Ingredients
4 lbs mixed winter squash
4 tbsp avocado oil
1 tbsp + 1 tsp maple syrup
1/2 cup Greek yogurt
1 tbsp + 3 tsp tahini
Juice of 1 lemon
2 tsp olive oil
Salt and pepper to taste
1/4 cup pomegranate seeds
1/4 cup toasted pumpkin seeds
Instructions
1. Preheat the oven to 400F.
2. Cut squash into 1-inch thick pieces.
3. Toss with maple syrup, oil, salt, and pepper.
4. Roast for 40 mins, flipping halfway.
5. Mix sauce ingredients in a bowl until smooth.
6. Serve squash over or under yogurt sauce.
7. Top with pomegranate seeds and pumpkin seeds.
Notes
You can swap squash with sautéed apples for a more traditional yogurt bowl.
To meal prep, store yogurt and toppings separately and assemble before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 10g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg