Roasted Sweet Potato and Lentil Greek Bowl
This Greek-inspired grain bowl combines roasted sweet potatoes, protein-packed lentils, crisp cucumbers, juicy tomatoes, briny feta, and olives, all drizzled with a refreshing lemon-herb dressing or creamy tzatziki. It’s a nutrient-dense, Mediterranean-friendly dish that works as a light lunch, meal prep option, or hearty vegetarian dinner. Balanced with fiber, protein, and healthy fats, it’s both satisfying and refreshing.
Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Bowl
2 medium sweet potatoes, peeled and cubed
2 tbsp extra virgin olive oil
1 tsp dried oregano
½ tsp garlic powder
Salt & black pepper to taste
1 cup cooked green or brown lentils
1 cup cherry tomatoes, halved
1 medium cucumber, diced
½ red onion, thinly sliced
½ cup Kalamata olives, pitted
½ cup crumbled feta cheese
2 cups mixed greens (arugula, spinach, or romaine)
For the Dressing
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 garlic clove, minced
1 tsp dried oregano
1 tsp honey
Salt & pepper to taste
Instructions
Step 1 – Roast the Sweet Potatoes
Preheat oven to 200°C (400°F).
Toss sweet potato cubes with olive oil, oregano, garlic powder, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
Step 2 – Prepare the Lentils
If using dry lentils, rinse and simmer in salted water for 20–25 minutes until tender but not mushy. Drain and cool.
Step 3 – Make the Dressing
In a small jar, whisk olive oil, lemon juice, garlic, oregano, honey, salt, and pepper until emulsified.
Step 4 – Assemble the Bowls
Start with a base of greens.
Add roasted sweet potatoes, lentils, tomatoes, cucumber, olives, and red onion.
Sprinkle with crumbled feta.
Drizzle with dressing (or tzatziki).
Notes & Tips
Make it a Meal Prep Bowl: Store components separately and assemble before eating. Dressing can be made 3–4 days ahead.
Protein Boost: Add grilled chicken or salmon if you want extra protein.
Grain Option: Add quinoa, bulgur, or farro for a heartier version.
Vegan Option: Omit feta or replace with vegan feta.
Frequently Asked Questions
Q: Can I use canned lentils?
A: Yes, just drain and rinse them well.
Q: Can I substitute sweet potato?
A: Roasted butternut squash or carrots work beautifully.
Q: How long does this keep?
A: Up to 3 days in the fridge if stored separately; 1–2 days fully assembled.
Nutritional Information
Calories: 370 kcal
Protein: 14 g
Fat: 19 g
Saturated Fat: 6 g
Carbohydrates: 41 g
Fiber: 11 g
Sugars: 9 g
Sodium: 510 mg