Sweet Potato Bowls with Hummus, Olives & Feta

Table of Contents

This Mediterranean-inspired nourish bowl combines roasted sweet potatoes, creamy hummus, briny olives, and tangy feta cheese for a satisfying and wholesome meal. Perfect for meal prep or a quick, healthy lunch!

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Total Time: ~30-35 minutes

Ingredients (Serves 2-3)

For the Roasted Sweet Potatoes:

2 medium sweet potatoes, cubed

1 tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika

1/2 tsp garlic powder

For the Bowl:

1 cup cooked quinoa (or brown rice, farro)

1/2 cup hummus (classic or flavored)

1/3 cup kalamata olives, sliced

1/3 cup crumbled feta cheese

1/2 cup cherry tomatoes, halved

1/2 cucumber, diced

2 tbsp red onion, thinly sliced

2 tbsp chopped fresh parsley

For the Dressing (Optional):

2 tbsp olive oil

1 tbsp lemon juice

1 tsp honey or maple syrup

1/2 tsp Dijon mustard

1/2 tsp dried oregano

Instructions

1. Roast the Sweet Potatoes:

Preheat oven to 400°F (200°C).

Toss sweet potato cubes with olive oil, salt, pepper, smoked paprika, and garlic powder on a baking sheet.

Roast for 20-25 minutes, flipping halfway through, until golden and tender.

2. Prepare the Bowl Ingredients:

Cook the quinoa according to package instructions (about 15 minutes).

Chop the tomatoes, cucumber, red onion, and olives.

Whisk together the dressing ingredients (if using).

3. Assemble the Bowls:

Start with a base of quinoa or grain of choice.

Add the roasted sweet potatoes, hummus, olives, feta, cherry tomatoes, cucumber, and red onion.

Drizzle with the lemon-oregano dressing, if desired.

Garnish with fresh parsley and serve!

Tips & Variations

Make it vegan: Swap feta for a dairy-free alternative or use extra hummus.

Add protein: Top with grilled chicken, chickpeas, or falafel.

Spice it up: Add a drizzle of harissa or sriracha for extra heat.

Crunch factor: Sprinkle roasted chickpeas or sunflower seeds on top.

Nutritional Information (Per Serving, Approx.)

Calories: ~400-450 kcal

Protein: ~12g

Carbohydrates: ~50g

Fat: ~18g

Fiber: ~8g

Sodium: ~600mg (depends on olives & feta)