These Greek Sweet Potato Bowls are colorful and tasty! They feature roasted sweet potatoes topped with fresh veggies, creamy feta, and zesty dressing. Yum!
Whenever I make these, I love how easy they are to adjust. Add your favorite toppings, and it feels like a new dish each time. Plus, they make a great meal prep option!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish, offering natural sweetness and a beautiful color! You could substitute with regular potatoes or even butternut squash if sweet potatoes aren’t available, but the flavor will be different.
Tofu: I love using firm tofu for its ability to absorb flavors. If you’re not a fan of tofu, chickpeas or tempeh work great as alternative protein sources, bringing their unique textures and tastes.
Quinoa: Quinoa is gluten-free and packed with protein, making it a perfect base. If you’re looking for alternatives, try brown rice, farro, or couscous for different textures and flavors.
Kalamata Olives: They add a salty and tangy bite. If you don’t have them, green olives or even capers can work, though the taste will vary slightly.
Feta Cheese: Feta offers a creamy and salty finish. If dairy-free, you can use crumbled vegan feta or omit it altogether without losing the heart of the dish.
How Do I Roast Sweet Potatoes to Make Them Perfectly Crispy?
Roasting sweet potatoes is simple, but to get them crispy, you need the right approach:
- Preheat your oven properly: a hot oven helps achieve that lovely crispiness.
- Cut the sweet potatoes into uniform cubes for even cooking.
- Don’t overcrowd the pan. A single layer allows for better air circulation.
- Turn halfway through cooking to ensure all sides get golden brown and caramelized.
With these tips, your sweet potatoes will be perfectly tender on the inside and crispy on the outside, making your Greek Sweet Potato Bowls even more delicious!
Delicious Greek Sweet Potato Bowls Recipe
Ingredients You’ll Need:
For the Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper, to taste
For the Tofu:
- 1 block (about 14 oz) firm tofu, pressed and cubed
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp olive oil (for tofu)
For the Bowl Assembly:
- 1 cup cooked quinoa
- 1 cup chopped kale or spinach
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives
- 1/3 cup crumbled feta cheese
- Optional: pinch of red pepper flakes for garnish
How Much Time Will You Need?
This recipe should take around 40 minutes, including prep and cooking time. You’ll spend about 10 minutes cutting and seasoning, followed by 25-30 minutes for roasting the sweet potatoes, and another 10 minutes to cook the tofu and quinoa. It’s a quick and yummy meal that’s perfect for lunch or dinner!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). Take your cubed sweet potatoes and toss them in a bowl with olive oil, dried oregano, and a sprinkle of salt and pepper. Spread the sweet potatoes evenly on a baking sheet. Roast them in the oven for about 25-30 minutes. Turn them halfway through for even cooking until they’re golden and crispy.
2. Prepare the Tofu:
While the sweet potatoes are roasting, it’s tofu time! In a separate bowl, coat the pressed and cubed tofu with olive oil, smoked paprika, dried oregano, and a little salt and pepper. Heat a non-stick pan over medium heat and add the tofu. Sauté for about 8-10 minutes until all sides are nicely browned. Remove from heat and set aside.
3. Cook the Quinoa:
Prepare the quinoa by cooking it according to the package instructions. Once it’s done, fluff it with a fork to keep it light and fluffy.
4. Prepare the Greens:
Chop your kale or spinach, and for an extra flavor boost, you can massage the greens lightly with a pinch of salt and a drizzle of olive oil. This makes them softer and tastier!
5. Assemble the Bowls:
Now it’s time to build your glorious sweet potato bowls! Start with a layer of greens at the bottom of each bowl. Then add a portion of quinoa, followed by roasted sweet potatoes, sautéed tofu, sliced cucumbers, red onions, and Kalamata olives.
6. Top and Serve:
Finish your bowls with a generous sprinkle of crumbled feta cheese and a dash of red pepper flakes for extra flavor, if desired. You can serve the bowls immediately for a warm meal or chill them slightly for a refreshing option.
Enjoy these delightful Greek Sweet Potato Bowls full of vibrant flavors, healthy ingredients, and Mediterranean goodness!
Can I Use a Different Protein Instead of Tofu?
Absolutely! If tofu isn’t your thing, you can swap it out for cooked chickpeas, shredded rotisserie chicken, or even lentils for a plant-based option. Just make sure to adjust the cooking time as needed to ensure everything is heated through.
What Other Veggies Can I Add?
Feel free to customize with your favorite vegetables! Roasted bell peppers, zucchini, or even a handful of cherry tomatoes would be delicious additions. Just remember to adjust the cooking time if you’re roasting them alongside the sweet potatoes.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the components fresh, consider storing the dressing separately if using one, and combine everything just before serving.
Can I Make These Bowls Vegan?
Yes! This recipe is already vegan when using tofu and omitting the feta. If you want a cheese substitute, try a plant-based feta or simply skip it altogether for a light and fresh meal!