Greek Sweet Potato Bowls
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). Basically this sweet potato bowl is a dream for me
The girls want everything divided up on their plate with nothing touching; I want it all mixed together in a bowl.
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.
Greek Sweet Potato Bowl
Greek Sweet Potato Bowls
A delicious and healthy dinner that everyone can customize!
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Ingredients
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
Instructions
-
Preheat oven to 400 degrees.
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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.
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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.
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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.
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Finish with a scoop or generous drizzle of tzatziki sauce.
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Serve immediately.
Recipe Notes
(adapted from The Baker Mama)
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.)
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.
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 🙂
I second Kayris suggestion of skipping the blender for the sauce. You can add a dollap of olive oil as well if you like.
This looks delicious! I love all the bright colors and it looks easy to make which is always a plus for us!