Main Dish Recipes

Greek Sweet Potato Bowls

September 24, 2015
A delicious and healthy dinner that everyone can customize!

My favorite type of dinner is a bowl. Throw a bunch of random stuff in, add a sauce, stir it up, and voila! Dinner. (Or lunch).

The girls want everything divided up on their plate with nothing touching; I want it all mixed together in a bowl.

A delicious and healthy dinner that everyone can customize!

I also like that everyone can add what they like and leave out what they don’t like. I’d never put whole cucumbers in mine because I really don’t care for them, and Bart will always pass on onions.

The girls would like to leave all of the ingredients out and just have a bowl of ice cream instead.

In their dreams.

A delicious and healthy dinner that everyone can customize!

Greek Sweet Potato Bowls
(adapted from The Baker Mama)


Serves 4


Tabbouleh
1 cup bulgar wheat
1 cup boiling water
3 Tablespoons lemon juice
3 Tablespoons olive oil
1 teaspoon salt

Sweet potatoes
3-4 medium-sized sweet potatoes, peeled and diced
2 chicken breasts
3 Tablespoons olive oil
Salt and Pepper

Tzatziki Sauce
1 cup plain Greek yogurt
1 clove garlic
2 teaspoons lemon juice
1 teaspoon dried dill
¼ cucumber, seeded and roughly chopped
Salt and Pepper to taste

Toppings:
Hummus (homemade or storebought)
Feta cheese
Red onion, thinly sliced
Tomatoes, diced or halved if you’re using cherry tomatoes
Cucumbers, quartered and thinly sliced


Preheat oven to 400 degrees.

In a small mixing bowl, pour the boiling water over the bulgar and stir in the lemon juice, oil and salt. Let sit while you prepare everything else.

Line a baking sheet with foil. Drizzle the olive oil over the diced sweet potatoes and chicken breasts and toss to coat. Salt and pepper generously, then roast for 20-25 minutes until the chicken is cooked through and the sweet potatoes are tender. Slice the chicken into small strips or chunks.

In a blender, pulse the Tzatziki sauce ingredients just until combined.

Divide the tabbouleh between four bowls. Top each bowl with a quarter of the sweet potatoes and a quarter of the chicken. Add a scoop of hummus, a generous sprinkling of feta, and top with red onion, cucumbers, and tomatoes.

Finish with a scoop or generous drizzle of tzatziki sauce.

Serve immediately.

A delicious and healthy dinner that everyone can customize!

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5 Comments

  • Reply Jessica September 24, 2015 at 12:12 pm

    I like sweet potatoes and I like Greek food – I'll try it! Thanks. I really enjoyed the Blue Apron zucchini and yellow squash pizza recipe you posted as well.(Although like you, I was underwhelmed by Blue Apron's actual service.)

  • Reply Kayris September 24, 2015 at 12:27 pm

    If you grate the cucumbers instead of chopping, you can skip the blender step. One less appliance to wash. I always salt the grated cukes and let it sit while I do other stuff to draw more water out, so you don't get a watery sauce.

  • Reply Kristi September 24, 2015 at 3:49 pm

    One of the bigger culinary crises at our house is how all the kids hate sweet potatoes 😭. It's not even just in their head, if I hide them or blend them or anything they can always tell! But this will be a great lunch for me 🙂

  • Reply Beth September 24, 2015 at 7:05 pm

    I second Kayris suggestion of skipping the blender for the sauce. You can add a dollap of olive oil as well if you like.

  • Reply Paige Flamm September 24, 2015 at 9:29 pm

    This looks delicious! I love all the bright colors and it looks easy to make which is always a plus for us!

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