Roasted Sweet Potato and Chickpea Greek Pita Bowl

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 1Roast 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 2Make 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 3Assemble 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

 

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