These Greek Sweet Potato Bowls are a colorful mix of roasted sweet potatoes, crunchy veggies, and creamy feta cheese. It’s a healthy treat that looks as good as it tastes!
I love how simple it is to whip these up! Just roast the potatoes, toss everything together, and boom, dinner is served. Perfect for meal prep too—yay for no leftovers! 😊
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They’re naturally sweet and filling. If you don’t have sweet potatoes, regular potatoes or butternut squash can work although the flavor will be different.
Quinoa: A great source of protein! You could swap it for brown rice, couscous, or even lentils for a different texture. I enjoy using quinoa for its nutty flavor and high protein content.
Feta Cheese: Crumbled feta adds a tangy touch. If you need a dairy-free option, try almond feta or leave it out completely. The bowls will still taste great without it!
Dill: Dried or fresh dill brings a unique flavor. If you can’t find dill, you might use parsley or even oregano instead.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes adds depth to their flavor and brings out their natural sweetness. Follow these steps for great results:
- Preheat your oven to 425°F (220°C) for the right heat level.
- Cut the sweet potatoes into uniform cubes—this ensures even cooking.
- Coat them lightly with olive oil and season with salt, pepper, and oregano.
- Spread them out on the baking sheet, giving enough space for air circulation. This helps them get crispy instead of soggy.
- Turning them halfway through roasting promotes even browning.
Enjoy the sweet, caramelized edges on your sweet potatoes!
How to Make Greek Sweet Potato Bowls
Ingredients You’ll Need:
For the Base:
- 2 large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 1/2 red onion, sliced into rings
- 1 cup cooked quinoa
For the Vegetables:
- 1 cup chopped fresh spinach or mixed greens
- 1/2 cup grape tomatoes, halved
- 1/2 cucumber, sliced
For the Topping:
- 1/2 cup crumbled feta cheese
For the Dressing:
- 1/4 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp dried dill or fresh dill, chopped
- Ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and approximately 30 minutes of cooking time. In total, you’ll spend about 45 minutes from start to finish, allowing you to enjoy a delicious and nutritious meal quickly!
Step-by-Step Instructions:
1. Prepping the Sweet Potatoes:
Begin by preheating your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes and sliced red onion together with olive oil, oregano, salt, and pepper. Make sure everything is well-coated. Spread the mixture onto a baking sheet in a single layer.
2. Roasting the Vegetables:
Roast the sweet potatoes and onions in the oven for about 25-30 minutes. Make sure to turn them halfway through to ensure they cook evenly. You want the potatoes to be tender and slightly caramelized for maximum flavor!
3. Cooking the Quinoa:
While the vegetables are roasting, cook the quinoa according to the package instructions if it’s not already prepared. Once done, set it aside to cool slightly.
4. Making the Dressing:
In a small bowl, combine the plain Greek yogurt, lemon juice, minced garlic, dill, and a sprinkle of black pepper. Mix everything together until it’s smooth and creamy. This zesty yogurt dressing is the perfect finishing touch!
5. Assembling the Bowls:
To create your Greek sweet potato bowls, start with a base of chopped spinach or mixed greens in each bowl. Top with a portion of the cooked quinoa, followed by the roasted sweet potatoes and onions.
6. Adding Fresh Veggies:
Next, arrange the slices of cucumber and halved grape tomatoes around the bowl. This adds a refreshing crunch!
7. Finishing Touches:
Sprinkle generous amounts of crumbled feta cheese over the top. Finally, drizzle the prepared yogurt-dill dressing over everything. If you love black pepper, feel free to add some more for extra flavor.
8. Serve and Enjoy:
Dig in immediately and enjoy your colorful and healthy Greek Sweet Potato Bowls! They make a fantastic meal for lunch or dinner—enjoy!
Can I Use Other Types of Potatoes for This Recipe?
Yes! While sweet potatoes add a unique flavor, you can substitute them with regular potatoes or butternut squash. Keep in mind that the taste and texture will differ slightly, but it’ll still be delicious!
How Can I Make This Recipe Vegan?
To make these bowls vegan, simply omit the feta cheese or substitute it with a plant-based feta alternative. You can also use a plant-based yogurt for the dressing. The flavors will still shine through beautifully!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm everything in the microwave or on the stove gently. Just be mindful not to overcook the veggies again!
Can I Add Other Vegetables or Proteins?
Absolutely! Feel free to add any seasonal vegetables you like, such as bell peppers, zucchini, or even chickpeas for extra protein. You can also top with grilled chicken or tofu if you’d like to make it more filling!
