Weight Watchers Friendly
Greek Chickpea Sweet Potato Bowl is fresh, hearty, and packed with Greek-inspired flavor.
Roasted sweet potatoes and seasoned chickpeas make it filling enough for dinner, with crisp romaine, cucumber, tomatoes, feta, and Kalamata olives keeping things bright and fresh.
The cucumber yogurt sauce is cool and tangy with lemon, dill, and garlic, and it’s especially good spooned over the warm sweet potatoes and chickpeas.
All you need is one sheet pan for the sweet potatoes and chickpeas, then the rest is mostly chopping and assembling.
It’s also a great vegetarian meal prep option since the ingredients can be stored separately and added to the bowls when you’re ready to eat.
This Greek Chickpea Sweet Potato Bowl works just as well for lunch as it does for dinner, especially when you want something fresh but still substantial.
Why You’ll Love This Greek Chickpea Sweet Potato Bowl
Warm and Fresh in the Same Bowl
The roasted sweet potatoes and chickpeas are hearty enough for dinner, but all those fresh vegetables keep the bowl from feeling too heavy.
Plenty of Greek-Inspired Flavor
Feta, Kalamata olives, oregano, lemon, cucumber, and dill give this bowl plenty of familiar Mediterranean flavor. The smoky paprika and cumin on the chickpeas add a little more depth.
A Good Meatless Dinner
Two cans of chickpeas make these bowls substantial without meat. Add the sweet potatoes, vegetables, and creamy yogurt sauce, and there’s plenty here for a full meal.
Easy to Prep Ahead
The sauce and vegetables can be prepared in advance, and the roasted ingredients reheat well. Keep everything separated until serving so the romaine stays fresh.
Ingredient Substitutions
Feta Cheese
Regular feta can be used instead of reduced-fat feta.
Romaine Lettuce
Chopped spinach, mixed greens, or another crisp lettuce can replace the romaine.
Fresh Dill
Use a smaller amount of dried dill if fresh dill isn’t available. Start with about 1 teaspoon and adjust to taste.
Kalamata Olives
Black olives can be used for a milder flavor.
Greek Yogurt
Plain low-fat Greek yogurt can replace the nonfat Greek yogurt.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Greek Chickpea Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chickpeas:
- 2 cans (15-ounce) chickpeas drained, rinsed, and patted dry
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Cucumber Yogurt Sauce:
- ¾ cup plain nonfat Greek yogurt
- ½ medium cucumber grated and squeezed dry
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- 1 tablespoon chopped fresh dill
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Bowls:
- 2 cups chopped romaine lettuce
- 1 cup grape tomatoes halved
- ½ medium cucumber diced
- ¼ cup red onion thinly sliced
- ½ cup reduced-fat feta cheese crumbled
- ¼ cup kalamata olives sliced
- 2 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Add the sweet potatoes, 2 teaspoons olive oil, oregano, garlic powder, salt, and black pepper to a large mixing bowl. Toss until evenly coated.
- Spread the sweet potatoes over one side of the prepared baking sheet.
- Bake for 10 minutes.
- Add the chickpeas, 1 tablespoon olive oil, oregano, cumin, garlic powder, smoked paprika, salt, and black pepper to the same mixing bowl. Toss until evenly coated.
- Remove the baking sheet from the oven and turn the sweet potatoes with a spatula.
- Spread the chickpeas over the empty side of the baking sheet.
- Bake for 18 to 20 minutes, or until the sweet potatoes are tender and the chickpeas are lightly crisp.
- Add the Greek yogurt, grated cucumber, lemon juice, garlic, dill, salt, and black pepper to a small bowl. Stir until combined.
- Divide the romaine, sweet potatoes, chickpeas, tomatoes, diced cucumber, red onion, feta cheese, and olives evenly among 4 bowls.
- Drizzle the bowls with the remaining fresh lemon juice.
- Spoon the cucumber yogurt sauce over each bowl and top with chopped parsley.
Notes
Tips and Tricks
Dry the chickpeas well – Removing as much moisture as possible helps them roast instead of steam. Give everything some room – Spread the sweet potatoes and chickpeas out rather than piling them together on the baking sheet. Squeeze the grated cucumber – Removing excess liquid keeps the yogurt sauce thick instead of watery. Keep meal prep components separate – Store the lettuce, sauce, and roasted ingredients in separate containers until serving.Storing and Reheating
Refrigerator – Store the roasted sweet potatoes and chickpeas in an airtight container for up to 4 days. Keep the vegetables and cucumber yogurt sauce in separate containers. Reheating – Reheat the sweet potatoes and chickpeas in the microwave or oven until warm, then assemble the bowls with the cold vegetables and sauce. Cucumber yogurt sauce – Store separately in the refrigerator for up to 3 days. Stir before serving.Nutrition
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