A vibrant Mediterranean-style bowl filled with roasted sweet potatoes, crispy chickpeas, fresh vegetables, creamy feta, and a light lemon-tahini or yogurt dressing. It’s nutritious, vegetarian, and packed with flavor.
🧾 Ingredients
For the Roasted Veggies
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1 large sweet potato, peeled and cubed
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1 cup chickpeas, drained and rinsed
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1 tbsp olive oil
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½ tsp paprika
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½ tsp garlic powder
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Salt & pepper to taste
Bowl Ingredients
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1 cup cucumber, diced
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½ cup cherry tomatoes, halved
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¼ cup red onion, sliced
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¼ cup crumbled feta cheese
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1 cup cooked quinoa or brown rice (optional base)
Dressing
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3 tbsp Greek yogurt
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1 tbsp lemon juice
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1 tsp olive oil
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½ tsp garlic powder
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Pinch of salt
👨🍳 Instructions
1️⃣ Roast Sweet Potatoes & Chickpeas
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Preheat oven to 400°F (200°C).
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Toss sweet potatoes and chickpeas with olive oil, paprika, garlic powder, salt, and pepper.
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Spread on a baking sheet and roast 20–25 minutes until tender and slightly crispy.
2️⃣ Prepare the Dressing
In a small bowl mix:
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Greek yogurt
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lemon juice
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olive oil
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garlic powder
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salt
Stir until smooth.
3️⃣ Assemble the Bowl
In a bowl add:
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quinoa or rice (if using)
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roasted sweet potatoes and chickpeas
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cucumber
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cherry tomatoes
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red onion
Top with feta cheese.
4️⃣ Finish
Drizzle with yogurt dressing and serve immediately.
⏱️ Time
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Total Time: ~35 minutes
💡 Tips
✔ Add avocado or olives for extra Mediterranean flavor.
✔ Swap quinoa for cauliflower rice for lower carbs.
✔ Add grilled chicken or shrimp for extra protein.
⭐ WW Points (Approx.)
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Without quinoa/rice: 6–7 WW points
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With 1 cup quinoa: 10–11 WW points