These Greek Sweet Potato Bowls are a colorful and tasty meal packed with flavors! Imagine soft sweet potatoes topped with fresh veggies, creamy feta, and zesty dressing.
I love how easy they are to make! Just roast the sweet potatoes and toss in your favorite toppings. It’s like a party in a bowl—perfect for lunch or dinner!
Key Ingredients & Substitutions
Sweet Potatoes: The star of the dish! Their natural sweetness adds flavor and pairs wonderfully with the other ingredients. If you’re out of sweet potatoes, you can use regular potatoes or even butternut squash for a different twist.
Tofu: I love using firm tofu for its texture, but if you’re not a fan, grilled chicken or chickpeas are great alternatives. They still offer protein while changing up the flavor!
Olives: Kalamata olives give a nice briny kick. If you don’t have them, try green olives or even capers for a similar taste. Just be mindful of the saltiness when adding extra salt.
Feta Cheese: Feta adds a creamy richness. If you’re dairy-free, you can substitute with crumbled avocado or even a dairy-free feta-style cheese. It’ll still give a nice creamy texture!
What’s the Best Way to Roast Sweet Potatoes?
Roasting sweet potatoes is super easy, but there are some tips to get them just right. Start by prepping the sweet potatoes into evenly-sized cubes. This helps them cook evenly and get that nice caramelization.
- Preheat your oven to 425°F (220°C) for a crispy texture.
- Coat the sweet potatoes with olive oil and spices, but don’t overdo it! A light coat is all you need.
- Spread them out in a single layer on the baking sheet; overcrowded potatoes will steam instead of roast.
- Let them roast for 25-30 minutes, turning halfway through for even cooking and browning.
Greek Sweet Potato Bowls
Ingredients You’ll Need:
For the Bowl:
- 2 medium sweet potatoes, peeled and cubed
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives
- 1/2 cup sliced cucumber
- 1/4 cup sliced red onion
- 2 cups fresh baby spinach or mixed greens
- 1/2 cup crumbled feta cheese
For the Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 2-3 tablespoons water (to thin)
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious and nutritious meal will take about 10 minutes to prep and around 30-35 minutes to cook, making it a fantastic choice for a quick weeknight dinner! You’ll spend a little time roasting the sweet potatoes and tofu, followed by assembling your beautiful bowls.
Step-by-Step Instructions:
1. Roasting the Sweet Potatoes:
Begin by preheating your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with half of the olive oil, dried oregano, garlic powder, and a pinch of salt and pepper. Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, or until they are tender and golden. Give them a stir halfway through for even cooking!
2. Baking the Tofu:
While the sweet potatoes are roasting, take another baking sheet and toss the cubed tofu with the remaining olive oil, oregano, garlic powder, and a dash of salt and pepper. Spread the tofu onto the sheet and bake it alongside the sweet potatoes for 20-25 minutes. Remember to turn it once halfway through so it gets that nice golden color all around!
3. Cooking the Quinoa:
In the meantime, prepare the quinoa according to package instructions. It’s usually just a matter of boiling water, adding the quinoa, and letting it simmer until fluffy. If you need help, check the package for specific cooking times!
4. Preparing the Dressing:
To make your tahini dressing, whisk together the tahini, lemon juice, minced garlic, salt, and pepper in a small bowl. Gradually add water, one tablespoon at a time, until you reach a nice, smooth consistency that you can drizzle.
5. Assembling the Bowls:
Now it’s time to build your Greek Sweet Potato Bowls! Start by dividing the fresh baby spinach evenly between two bowls. Then, layer on the roasted sweet potatoes, tofu, cooked quinoa, halved cherry tomatoes, Kalamata olives, sliced cucumbers, and red onions.
6. Adding the Feta:
Sprinkle the crumbled feta cheese generously over each bowl to finish it off. This adds a creamy, salty bite that brings everything together!
7. Drizzle and Enjoy:
Lastly, drizzle your delicious tahini dressing over the bowls. With every bite, you’ll savor the vibrant flavors and refreshing textures. Enjoy your Greek Sweet Potato Bowls!
Can I Use Different Types of Protein?
Absolutely! While tofu is a great plant-based option, you can easily substitute it with grilled chicken, turkey, or chickpeas for a different protein source. Just adjust the cooking time as needed based on the protein you choose to use!
Can I Prep This Bowl Ahead of Time?
Yes, you can prep the components in advance! Roast the sweet potatoes and tofu, cook the quinoa, and prepare the dressing. Store each component separately in airtight containers in the fridge for up to 3 days. When ready to eat, simply assemble your bowls!
What Can I Substitute for Tahini in the Dressing?
If you don’t have tahini on hand, you can use peanut butter or almond butter for a nutty flavor. Just keep in mind that the taste will change slightly, but it will still be delicious! You could also use yogurt for a creamy alternative.
How Do I Store Leftovers?
To store leftovers, keep the components separate to maintain freshness. Place each ingredient in airtight containers and keep them in the fridge for up to 3 days. When ready to eat, you can reheat as needed and assemble your bowl again!
