Roasted Sweet Potato and Chickpea Greek Bowl
A vibrant and wholesome Mediterranean-inspired bowl featuring roasted sweet potatoes and crispy chickpeas, paired with fresh vegetables, tangy feta, and a zesty lemon-garlic dressing. Packed with fiber, plant-based protein, and bright flavors, this is the perfect healthy lunch or dinner.
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Roasted Sweet Potatoes & Chickpeas
2 medium sweet potatoes, peeled and diced into 1-inch cubes
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
½ tsp paprika
Salt & pepper to taste
For the Bowl
2 cups cooked quinoa, couscous, or brown rice (choose your base)
1 cup cherry tomatoes, halved
1 small cucumber, diced
½ small red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
½ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
For the Lemon-Garlic Dressing
3 tbsp olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp dried oregano
Salt & pepper to taste
Instructions
Preheat Oven
Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Roast Sweet Potatoes & Chickpeas
On the prepared sheet, toss sweet potato cubes and chickpeas with olive oil, oregano, garlic powder, paprika, salt, and pepper.
Spread evenly in a single layer.
Roast for 20–25 minutes, flipping halfway, until potatoes are tender and chickpeas are golden and crispy.
Prepare Dressing
In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper.
Assemble the Bowls
In each serving bowl, place a scoop of quinoa (or base of choice).
Add roasted sweet potatoes and chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta.
Drizzle & Garnish
Pour dressing over each bowl and sprinkle with fresh parsley.
Serve warm or at room temperature.
Notes & Tips
Vegan option: Skip the feta or replace it with vegan feta.
Make ahead: Roast sweet potatoes and chickpeas in advance for meal prep. Store dressing separately.
Extra crunch: Add toasted pine nuts or pumpkin seeds.
Base swap: Try farro or bulgur for a more traditional Mediterranean grain.
Frequently Asked Questions
Q: Can I use canned sweet potatoes?
A: Fresh is best for roasting, but canned can work—just drain, pat dry, and roast for less time.
Q: How long will leftovers last?
A: The roasted veggies will last 3–4 days in the fridge; store the dressing separately to keep things fresh.
Q: Can I serve it cold?
A: Absolutely! This bowl tastes great cold as a salad or warm as a hearty meal.
Nutritional Information
Calories: 420 kcal
Protein: 14 g
Carbohydrates: 55 g
Fiber: 10 g
Sugars: 10 g
Fat: 17 g
Saturated Fat: 4 g
Sodium: 550 mg