Description
A vibrant blend of roasted sweet potatoes and chickpeas, served with fresh veggies and a zesty dressing.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup cooked quinoa or couscous
- ½ cup cucumber, diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- For the Dressing:
- ½ cup plain Greek yogurt
- Juice of ½ lemon
- 1 tbsp olive oil
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Prepare and Roast: Preheat your oven to 400°F (200°C). Toss sweet potatoes and chickpeas with olive oil, smoked paprika, oregano, salt, and pepper. Roast for 25–30 minutes, stirring halfway through.
- Cook the Grains: Prepare quinoa or couscous according to package instructions. Fluff with a fork and set aside.
- Prep Fresh Toppings: Dice cucumber, halve tomatoes, and slice red onion for toppings.
- Make the Dressing: Whisk together Greek yogurt, lemon juice, olive oil, garlic, salt, and pepper until smooth.
- Assemble Your Bowl: Layer cooked grains, roasted sweet potatoes, chickpeas, fresh toppings, and drizzle with dressing.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 450 mg
- Protein: 15 g