Soft and Bite-Sized Banana Sweet Potato Breakfast Bowl – IDDSI Level 6

Rising and shining is easy when you’re breaking the fast with this naturally soft, moist, and filling breakfast bowl. Add ins can help steer this recipe to any seasonal flavor profile and the natural sweetness and macro balance just make this a no brainer for adding to your family’s morning routine.

IDDSI Level 6 Soft & Bite-Sized Banana Sweet Potato Breakfast Bowl Recipe

This soft breakfast bowl for dysphagia is a hearty, protein-rich meal that combines the natural sweetness of banana and roasted sweet potato with the creamy tang of Greek yogurt and the nutty richness of peanut butter. Packed with fiber, protein, and healthy fats, it’s as delicious as it is nourishing. Modifications for IDDSI levels are included to make this recipe accessible to all.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 2

Course: Breakfast, Snack

Cuisine: American

Calories: 325

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium sweet potato peeled and diced
• 1 ripe banana sliced
• 1/2 cup Greek yogurt plain or vanilla
• 2 tablespoons peanut butter smooth, unsweetened
• 1/2 teaspoon cinnamon optional
• 1 tablespoon honey or maple syrup optional for extra sweetness
• 2 tablespoons chopped walnuts or pecans optional for garnish

Equipment

• Baking sheet
• Parchment paper
• Knife and cutting board
• Mixing bowl
• Measuring spoons
• Spoon for serving

Method

 

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the diced sweet potato on the baking sheet and roast for 20-25 minutes or until tender and lightly caramelized. Let cool slightly.
2. In a bowl, combine the roasted sweet potato and sliced banana. Drizzle or dollop the peanut butter on top. Add the Greek yogurt and sprinkle with cinnamon.
3. Drizzle honey or maple syrup over the bowl if desired. Garnish with chopped walnuts or pecans for added crunch and healthy fats. Serve the breakfast bowl warm or at room temperature.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): Blend the peeled roasted sweet potato and banana separately with a small amount of milk or water to reach the level’s consistency. Stir the peanut butter with the Greek yogurt. Serve in a bowl with spoons of the different purees throughout to offer different bites at the same consistency.
  
• Minced & Moist 5 (MM5): Mince the peeled roasted sweet potato and banana finely and mix with Greek yogurt and peanut butter until cohesive.
• Easy to Chew 7 (EC7): Serve the roasted sweet potato, banana slices, Greek yogurt, and peanut butter as-is. Ensure the sweet potato is well-cooked and tender.
• Regular 7: Chopped nuts can be a nice addition for multiple textures. 

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Macro Adjustments:

• Protein: Use high-protein Greek yogurt, add a scoop of protein powder (vanilla or unflavored) stirred into the yogurt, or add hemp seeds on top.
• Fats: Use full-fat Greek yogurt, extra peanut butter, and top with nuts + seeds to fortify. Use powdered peanut butter remoisturized with water, skip nuts, and use nonfat Greek yogurt to reduce the fat content. 
• Carbs: Reduce banana to ½, skip the honey or maple syrup, you can add more nuts or seeds for feeling more satisfied.

Dietary Swaps:

• Gluten-free: Naturally GF, you can enjoy the recipe as is.
• Dairy-free/Vegan: Soy, almond, or coconut yogurts can swap in and maple syrup instead of honey.

Low-Spoons Shortcuts:

• Microwave diced sweet potato for ~5 minutes until soft, or use canned sweet potatoes.
• This recipe can be assembled in a single bowl with precooked potatoes. 

Heating the Peanut Butter
To make it easier to drizzle or blend, warm the peanut butter slightly in the microwave for 10-15 seconds. This step helps distribute it evenly in the bowl.

Blending for Smoothness
For IDDSI Level 4, blend the sweet potato, banana, and peanut butter thoroughly to achieve a smooth, cohesive texture. Add a touch of milk or water if needed for the perfect consistency.

Balancing Flavors
The peanut butter adds a rich, nutty flavor that pairs well with the natural sweetness of the banana and sweet potato. Adjust the amount of honey or maple syrup based on your preferred level of sweetness.

Why this Soft Breakfast Bowl for Dysphagia Works
The combination of banana, roasted sweet potato, Greek yogurt, and peanut butter makes for a satisfying and nutrient-dense breakfast. The creamy yogurt and peanut butter balance the sweet flavors of the banana and sweet potato, providing a good mix of protein, fiber, and healthy fats. By adapting a naturally soft and bite sized recipe for all IDDSI levels, this hearty breakfast can be enjoyed by everyone, ensuring that it meets the needs of various texture levels while still being full of flavor.