Roasted Sweet Potato and Chickpea Greek Pita Bowl
This vibrant bowl combines spiced roasted sweet potatoes and crispy chickpeas with a fresh Greek salad mix, tangy tzatziki, and warm pita bread. It’s a satisfying vegetarian meal with a perfect balance of creamy, crunchy, sweet, and savory. Great for lunch, dinner, or meal prep.
Time Overview
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
For the Roasted Sweet Potatoes & Chickpeas
Sweet potatoes 2 medium (about 500 g), peeled and cubed
Canned chickpeas 1 can (400 g), drained and rinsed
Olive oil 3 tbsp
Ground cumin 1 tsp
Smoked paprika 1 tsp
Garlic powder ½ tsp
Salt ½ tsp
Black pepper ¼ tsp
For the Greek Salad
Cherry tomatoes – 1½ cups, halved
Cucumber – 1 medium, diced
Red onion – ¼ cup, thinly sliced
Kalamata olives – ½ cup, pitted and halved
Feta cheese – ½ cup, crumbled
Fresh parsley – ¼ cup, chopped
For the Dressing
Olive oil – 3 tbsp
Lemon juice – 2 tbsp (freshly squeezed)
Red wine vinegar – 1 tbsp
Dried oregano – 1 tsp
Salt – ¼ tsp
Pepper – ⅛ tsp
For Serving
Warm pita bread 4 rounds
Tzatziki sauce 1 cup
Instructions
Step 1 – Roast the sweet potatoes and chickpeas
Preheat oven to 200°C / 400°F.
On a baking sheet, toss sweet potato cubes and chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper.
Spread in a single layer and roast for 20–25 minutes, stirring halfway, until potatoes are tender and chickpeas slightly crispy.
Step 2 – Make the Greek salad
In a medium bowl, combine tomatoes, cucumber, red onion, olives, feta, and parsley.
In a small bowl, whisk together olive oil, lemon juice, vinegar, oregano, salt, and pepper.
Pour dressing over salad and toss gently.
Step 3 – Assemble the pita bowls
Divide roasted sweet potatoes and chickpeas between bowls.
Add a generous scoop of Greek salad on the side.
Add a dollop of tzatziki and serve with warm pita bread.
Notes & Tips
Make ahead: Roast the potatoes and chickpeas in advance and store in the fridge for up to 3 days.
Extra crunch: Add toasted pine nuts or pumpkin seeds.
Gluten-free option: Serve over quinoa or brown rice instead of pita bread.
Spice variation: Try adding ground coriander or za’atar for a different flavor twist.
Frequently Asked Questions
Q1: Can I use white potatoes instead of sweet potatoes?
Yes, but sweet potatoes give a lovely sweetness that balances the savory toppings.
Q2: How can I make this vegan?
Skip the feta or replace it with vegan feta, and ensure your tzatziki is dairy-free.
Q3: Can I serve it cold?
Yes — it works great as a cold lunch bowl. Just let the roasted veggies cool before adding to the salad.
Nutritional Value
Calories: 485 kcal
Protein: 13 g
Fat: 22 g
Carbohydrates: 61 g
Fiber: 11 g
Sodium: 620 mg