Simple Sweet Potato Bowl

Meet one of my favorite combos: sweet potatoes + feta. In this recipe, they're the perfect hearty, tangy topping for grains, greens, and nuts.

Sweet potato bowl

This easy bowl is what I make for dinner most often when no one is looking. It’s my go-to meal when I’m not working on new recipes, when I’m tired after a long day, and when I’ve definitely had too much take-out pho for one week. It’s not a 30-minute meal because roasting a sweet potato takes at least that long, but the rest is so darn simple. Plus, nothing actually calms me more than the wafting aroma of sweet potatoes roasting in my kitchen.

Chopping sweet potatoes on wooden cutting board

There’s no fancy sauce in this recipe. You won’t even dirty an extra bowl to mix together a separate dressing. Simply toss the roasted sweet potatoes with quinoa, a bit of feta cheese, and whatever greens, herbs, and nuts you might have around. Dress it simply with a drizzle of olive oil, squeezes of lemon, and a few generous pinches of salt and pepper. Serve it in bowls and get cozy! This combination may be simple, but honestly, it’s one of my favorites.

Sweet potatoes with olive oil, salt, and pepper next to heads of lettuce

Recipe Variations

I’ve made a thousand different variations of this recipe over the years. Here are some of my favorites:

Let me know what variations you try!

Simple sweet potato bowls

More Favorite Bowl Recipes

If you love this recipe, try one of these healthy grain bowls next:


5.0 from 25 reviews

Simple Sweet Potato Bowl

 
Cook time
Total time
 
This simple sweet potato bowl is an easy, delicious, and healthy dinner or lunch. It's gluten-free and easily vegan. See above for ideas to make it with whatever ingredients you have on hand!
Author:
Recipe type: Main dish
Cuisine: American
Serves: 2-3
Ingredients
  • 1 medium sweet potato, cubed*
  • Extra-virgin olive oil, for drizzling
  • ½ cup cooked chickpeas, drained and rinsed
  • 1 cup cooked quinoa
  • 2 scallions, finely chopped
  • ¼ cup thinly sliced red cabbage
  • ⅓ cup crumbled feta cheese
  • ¼ cup almonds, toasted and chopped
  • 2 cups baby salad greens
  • Juice of ½ lemon, more to taste
  • Sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 35 minutes.
  2. Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens. Drizzle with olive oil, the lemon juice, and a few generous pinches of salt and pepper. Add more lemon juice and season to taste. Toss and serve in bowls.
Notes
Notes:
*If you like, add some spice to your sweet potatoes. Toss them with chili powder or a combination of cumin and coriander before you roast them.

 

49 comments

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Rate this recipe (after making it):  

  1. Amy Gawelko
    08.07.2023

    I am trying the sweet potato lasagna. I was gifted with 15# sweet potatoes and I want to get them cooked in Recipes etc before they go bad. I am not interested in a vegetarian lasagna.. I made a few changes. 1# ground beef browned ,with 2 onions,dried basil oregano and I loved the idea of adding hot pepper flakes. I didn’t have fresh spinach so I used frozen defrosted in micro and squeeze the extra water out. I only used 5 oz next time I will use the whole 10 oz package. Mom always put an egg in the cheese mixture, so I added 1 the rest was almost the same. I had trouble cutting the sweet potatoes on the mandolin and my slices with the knife weren’t much better. I zapped the peeled sw.potato for 1 minute ans and it was easy peasy after that. I’ll let you know how it tasted tomorrow.

    • Phoebe Moore (L&L Recipe Developer)
      08.11.2023

      I hope you loved it!

  2. Jam
    11.04.2022

    Put a healthy dose of Za’atar (Za’atar is a blend of dried toasted thyme, marjoram, oregano, sesame seeds and sumac) on this and it will CHANGE YOUR LIFE.

    Also when I feel like doing low card, I replace the quinoa with riced cauliflower and it’s still very delicious.

    This receipt is one of my faves. Thanks you L&L!

    • Phoebe Moore (L&L Recipe Developer)
      11.11.2022

      I’m so glad you love it!

    • MarMI
      11.21.2022

      Hi Jam, I applied Za’atar liberally over chickpeas and sweet potato, and it was out of this world Thanks!!

  3. pondrower
    09.27.2022

    I made this last night, quick, easy and oh so flavorful!

    • Jeanine Donofrio
      09.27.2022

      I’m so glad you loved it!

  4. Rebeca
    02.16.2022

    Absolutely delicious! Was a hit with my family. It is so simple yet flavourful. Will be making again!!

  5. Leigh Byers
    01.30.2022

    Amazing. Roughly doubled the recipe and ate it all week for lunch. Game changer!

    • Jeanine Donofrio
      02.01.2022

      I’m so glad you loved it!

  6. Susan from Loveandlemons.com
    10.05.2021

    Any idea if the sweet potato, quinoa & bean mixture could be frozen to eat later?

    • Jeanine Donofrio
      10.06.2021

      Hi Susan, I haven’t frozen this one, but it lasts in the fridge for up to 4-5 days or so.

  7. Suzanne
    10.22.2020

    I made this last night and loved it. Roasted the sweet potato with recommended spices (chili powder, cumin and coriander), used red onion instead of shallots, cooked the quinoa with a packet of Sazon Goya Coriander and Annatto spices, toasted the almonds, used goat cheese instead of feta, and baby spinach as greens. Combined it all while still slightly warm. Cheese got all gooey and coated the potatoes, spinach wilted slightly. Perfect. Diced up some leftover pork loin roast and had a one-dish dinner. Would definitely make again. I’ve already pinned it. Thanks!

  8. Evelyn
    09.25.2020

    This Sweet Potato Quinoa Bowl is delicious!

  9. sianna
    08.02.2020

    SOO good, I love this recipe so much and am looking forward to making this again. It was pretty fast and easy and delicious.

  10. Nicole
    07.19.2020

    This looks great and exactly what I was looking for! If I’m meal prepping this for the week do I hold off on tossing it with the dressing until the day of? Any advice is welcome 🙂 thank you!

    • Jeanine Donofrio
      07.19.2020

      Hi Nicole, you can dress it, I’d just keep the greens separate and toss them in when you’re ready to eat so they won’t get too wilty.

      • Nicole
        07.20.2020

        Thank you so much! Tried it today I’m hooked. So YUM!!

  11. Mel
    04.23.2020

    This recipe is simple and delicious, I make it once a week!

  12. Taylor
    02.06.2020

    This is DELICIOUS. Seriously. I prepped this for my lunches this week and I’ve already decided I’m prepping it for next week’s lunches too! So good!!

    • Jeanine Donofrio
      02.07.2020

      I’m so glad you loved it!

  13. Megan
    12.09.2019

    My daughter is allergic to sesame (tahini paste). Is there a substitute that I could use for the dressing?

    • Jeanine Donofrio
      12.09.2019

      Hi Megan, there’s not tahini in this recipe, are you referring to another one?

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.