Loaded Sweet Potato Bowls
Golden roasted sweet potatoes and crispy chickpeas form the base of these nourishing bowls, topped with creamy avocado, tangy feta, and a zesty lime crema. This balanced, customizable meal comes together in under an hour for a deeply satisfying weeknight dinner.
Equipment
- Large rimmed baking sheet
- Chef's knife
- Cutting board
- Small bowl
- Whisk
- Measuring spoons
- Measuring cups
- Kitchen Towel
- Spatula
- Serving bowls
Ingredients
- 2 large sweet potatoes, cubed ½-inch
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 5 oz fresh baby spinach or mixed greens
- 1 ripe avocado, sliced
- ¼ cup crumbled feta cheese optional
- ¼ cup toasted pepitas pumpkin seeds
- ½ cup plain Greek yogurt
- Juice of 1 lime
- 1 small garlic clove, minced
Instructions
- Preheat your oven to 425°F (220°C).
- On a large, rimmed baking sheet, toss the cubed sweet potatoes and drained chickpeas with 2 tablespoons of olive oil, smoked paprika, garlic powder, and a generous pinch of salt and black pepper. Spread everything in a single, even layer.
- Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the chickpeas are golden and crispy.
- While the vegetables roast, make the lime crema. In a small bowl, combine the Greek yogurt, lime juice, minced garlic, and a pinch of salt. Whisk until smooth and creamy. Taste and adjust seasoning. Set aside in the refrigerator.
- Divide the fresh spinach or mixed greens between two large bowls.
- Top with the hot roasted sweet potatoes and chickpeas.
- Fan the avocado slices over the top.
- Sprinkle with crumbled feta cheese and toasted pepitas.
- Drizzle generously with the lime crema.
- Garnish with fresh cilantro leaves or an extra squeeze of lime juice, if desired. Serve immediately while the roasted elements are still warm.
Notes
For extra crunch, pat the chickpeas completely dry before roasting. To make it vegan, use a dairy-free yogurt or cashew cream for the crema and omit the feta. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat the sweet potatoes and chickpeas in the oven or air fryer to restore crispness.