Greek Sweet Potato Bowls

sweet potato bowl

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.

sweet potato 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.

sweet potato bowl

Greek Sweet Potato Bowl

5 from 5 votes

Greek Sweet Potato Bowls

A delicious and healthy dinner that everyone can customize!

Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Author Janssen Bradshaw



  • 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


  • 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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. In a blender, pulse the Tzatziki sauce ingredients just until combined.
  5. 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.
  6. Finish with a scoop or generous drizzle of tzatziki sauce.
  7. Serve immediately.

Recipe Notes

(adapted from The Baker Mama)


greek sweet potato bowl

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  1. 5 stars
    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.)

  2. 5 stars
    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.

  3. 5 stars
    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 🙂

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