Roasted Sweet Potato & Chickpea Greek Bowl

A vibrant and nutritious bowl featuring roasted sweet potatoes, protein-packed chickpeas, and fresh vegetables, topped with zesty lemon feta dressing.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: Mediterranean

Calories: 450

Ingredients Method Notes

Ingredients

For the Bowl

2 large Sweet potatoes Chopped into cubes
1 can Canned chickpeas Rinsed and drained
2 tablespoons Olive oil For roasting
1 cup Quinoa Cooked according to package instructions
2 cups Fresh vegetables (cucumbers, tomatoes, red onion) Chopped

For the Dressing

1 cup Feta cheese Crumbled
2 tablespoons Lemon juice Freshly squeezed
2 cloves Garlic Minced
1 teaspoon Salt
1 teaspoon Pepper

Method

Preparation

Preheat the oven to 400°F (200°C).
Chop sweet potatoes into cubes and toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
Rinse and drain the chickpeas, toss them with olive oil, salt, and spices, and roast alongside the sweet potatoes for the last 20 minutes.
Cook quinoa according to package instructions.
Prepare fresh vegetables by chopping them.
For the dressing, mix feta cheese, lemon juice, garlic, salt, and pepper until creamy.

Assembly

Assemble the bowl by layering quinoa, sweet potatoes, chickpeas, and fresh veggies. Drizzle with the lemon feta dressing before serving.

Notes

Serve warm or at room temperature. Pairs well with grilled chicken or shrimp. Great for meal prep - can store leftovers in an airtight container for up to 3 days.