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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
  • ΒΌ 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)