Greek Chickpea Sweet Potato Bowl
Greek Chickpea Sweet Potato Bowl is a healthy vegetarian dinner with Greek-inspired flavor, roasted chickpeas, and an easy meal prep option.
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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
Approx: 6 WW Points
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
Calories: 252kcalCarbohydrates: 32gProtein: 11gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 12mgSodium: 818mgPotassium: 719mgFiber: 6gSugar: 9gVitamin A: 18777IUVitamin C: 17mgCalcium: 123mgIron: 2mg
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