Ingredients
Scale
For the Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mediterranean Bowl Base:
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup hummus (store-bought or homemade)
- 1/4 cup chopped fresh parsley
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for a vegan option)
- 1 small garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly crispy.
Step 2: Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, dried oregano, salt, and pepper. Set aside.
Step 3: Assemble the Bowls
Divide the cooked quinoa or brown rice into serving bowls. Top each bowl with roasted sweet potatoes, cherry tomatoes, cucumber, red onion, olives, feta cheese, and a dollop of hummus.
Step 4: Drizzle and Garnish
Drizzle the prepared dressing over each bowl and sprinkle with fresh parsley. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420
- Sodium: 480mg
- Fat: 18g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g