Easy Roasted Sweet Potato & Chickpea Greek Bowl
This bowl combines roasted sweet potatoes and crispy chickpeas with fresh Greek toppings like cucumber, tomato, olives, and feta, all drizzled with a tangy lemon-tahini dressing. It’s packed with protein, fiber, and Mediterranean flavor while staying light and balanced.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings:4
Ingredients
For the Roasted Base:
2 medium sweet potatoes, peeled & cubed
1 can (15 oz) chickpeas, drained & rinsed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
½ tsp garlic powder
Salt & pepper, to taste
Fresh Bowl Toppings:
1 cup cherry tomatoes, halved
1 small cucumber, diced
½ small red onion, thinly sliced
½ cup Kalamata olives, halved
½ cup crumbled feta cheese
2 cups arugula, spinach, or mixed greens
Lemon-Tahini Dressing:
3 tbsp tahini
2 tbsp olive oil
2 tbsp lemon juice
1 small garlic clove, grated
1–2 tbsp warm water
Salt & pepper, to taste
Instructions
Roast veggies & chickpeas – Preheat oven to 425°F (220°C). Toss sweet potato cubes and chickpeas with olive oil, paprika, oregano, garlic powder, salt & pepper. Spread on a baking sheet. Roast 25 minutes, flipping halfway, until golden and slightly crispy.
Make dressing – In a small bowl, whisk tahini, olive oil, lemon juice, garlic, and water until smooth and pourable. Season with salt & pepper.
Assemble bowls – Divide greens into 4 bowls. Top each with roasted sweet potatoes and chickpeas, then add tomatoes, cucumber, onion, olives, and feta.
Finish – Drizzle with lemon-tahini dressing and enjoy warm or cold.
Notes & Tips
For extra protein: Add grilled chicken or salmon.
For crunch: Sprinkle toasted pumpkin seeds or pine nuts.
For meal prep: Store components separately; assemble just before eating.
Swap dressing: Tzatziki works great as a creamy alternative.
Frequently Asked Questions
Q: Can I make this without tahini?
Yes—substitute with Greek yogurt + lemon juice for a creamy, tangy sauce.
Q: Can I roast ahead of time?
Definitely—roasted sweet potatoes and chickpeas keep 3–4 days in the fridge.
Q: Can I serve it warm?
Yes—it’s delicious warm or cold. Just drizzle dressing right before serving.
Nutritional Information
Calories: ~390
Protein: 13g
Carbs: 49g
Fat: 16g
Fiber: 10g