Main Dish Recipes

Greek Sweet Potato Bowls

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

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

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.

These greek sweet potatoes are adelicious and healthy dinner that everyone can customize!

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  • 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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