Description
The perfect blend of roasted sweet potatoes and chickpeas with Mediterranean flavors on a bed of fluffy quinoa or couscous, topped with a creamy lemon-garlic yogurt dressing.
Ingredients
Scale
- 2 medium sweet potatoes, peeled & cubed
- 1 can (15 oz) chickpeas, rinsed & drained
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt & pepper, to taste
- 1 cup cooked quinoa or couscous
- ½ cup diced cucumber
- ½ cup halved cherry tomatoes
- ¼ cup thinly sliced red onion
- ½ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- For the Dressing:
- ½ cup plain Greek yogurt
- Juice of ½ lemon
- 1 tbsp olive oil
- 1 small garlic clove, minced
- Salt & pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Prepare sweet potatoes and chickpeas, toss with olive oil, smoked paprika, oregano, salt, and pepper. Roast on a lined baking sheet for 25-30 minutes, stirring halfway through.
- Cook quinoa or couscous according to package instructions simultaneously with roasting.
- Dice cucumber, halve cherry tomatoes, and slice red onion. Prepare dressing by whisking Greek yogurt, lemon juice, olive oil, garlic, salt, and pepper.
- Divide cooked grains into bowls, add roasted sweet potatoes and chickpeas, layer with fresh veggies, and feta cheese.
- Drizzle with yogurt dressing, garnish with parsley, and serve immediately.
Notes
Customize with your choice of grains or add grilled chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 520 kcal
- Sodium: 450 mg
- Protein: 18 g