Sweet Potato Nourish Bowl (30 Minutes!)

Holding the sides of a nourishing bowl meal inspired by Middle Eastern and Mediterranean cuisine

Lately, I can’t get enough of romaine lettuce, which is weird considering a few months ago it was my least favorite green (next to iceberg). However, with the creation of our Vegan Caesar Salad with BBQ Sweet Potato Croutons, my love affair began, and it’s been going strong for months.

This is an iteration of that recipe, but with more decidedly Middle-Eastern and Mediterranean influences thanks to the addition of za’atar spice blend, hummus, and tahini (follow links for recipes and to learn about the origins of these ingredients).

Not only is this bowl incredibly flavorful, it’s also quite nourishing with the addition of a whole sweet potato for plenty of whole, complex carbs and natural sweetness. Our go-to 4-ingredient dill garlic sauce adds a garlicky, lemony punch. Did we mention it’s ready in 30 minutes? Let us show you how it’s done!

Parsley, romaine, sweet potato, red onion, bell pepper, lemon, hummus, sauerkraut, tahini, salt, za'atar, chili garlic sauce, dulse, and garlic

Nourish Bowl Components

First comes our tabbouleh-inspired parsley salad for a fresh, herby element. Parsley is native to the Mediterranean and is rich in antioxidants and minerals including potassium, calcium, manganese, iron, and magnesium (source). It’s one of our favorites!

But if you’re not a parsley fan, another fresh herb such as cilantro or dill could work as a substitute.

Bowl of parsley, bell pepper, and red onion

Next is one of our favorite sauces from the blog: Dill Garlic Sauce! Made with hummus, lemon, garlic, and dill, this sauce comes together in just 5 minutes and adds so much flavor!

Bowl of hummus, dill, garlic, and lemon

And for the roasted sweet potatoes, we used our tried-and-true method: cut in half, coat with a dash of oil, and bake cut side down until tender (~25 minutes). Do you see that caramelization? Hubba hubba!

Baking sheet with a halved roasted sweet potato

With the components ready, this nourish bowl comes together in no time!

Chopped romaine provides crunch, sauerkraut supplies probiotics and tang, and tahini adds richness and minerals. Za’atar brings it all together with its herbal, tangy, savory notes.

Oh, and don’t forget about the extra spoonful of hummus because there’s no such thing as too much hummus!

Bowl of dill garlic sauce next to a bowl of sweet potato, hummus, tahini, sauerkraut, parsley salad, chili garlic sauce, za'atar, dulse, and romaine

We hope you LOVE this bowl! It’s:

Savory
Comforting
Versatile
Customizable
Quick & easy
Flavorful
& Nourishing!

It’s perfect as a weeknight meal, but also delicious enough to impress dinner guests! And while plenty filling on its own, it would also pair well with our falafel, beet falafel, or lemon baked salmon.

More Sweet Potato Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Spoon resting in a Nourish Bowl made with sweet potato, romaine, parsley, and garlic dill sauce

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 1 (Serving)

Course Entree

Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan

Freezer Friendly No

Does it keep? 2-3 Days

SWEET POTATO

  • 1 medium sweet potato, halved (skin on)
  • 1/4 tsp avocado oil

PARSLEY SALAD

  • 1 cup finely chopped parsley
  • 1/3 cup chopped red bell pepper or cherry tomatoes
  • 3 Tbsp diced red onion
  • 1 ½ Tbsp lemon juice
  • 1 healthy pinch each sea salt and black pepper

FOR SERVING

  • 2 cups chopped romaine (we like romaine hearts)
  • 2 Tbsp hummus (or store-bought)
  • 1 Tbsp sauerkraut (or sub store-bought)
  • 1 Tbsp tahini (or see our favorite brands here!)
  • 2-3 tsp za’atar (or sub store-bought)
  • Lemon wedges (optional)
  • 1 Tbsp dulse (or other sea vegetable or sprout of choice // optional)
  • Chili garlic sauce (optional)
  • Heat oven to 400 degrees F (204 C // if you have convection, use it to speed cook time) and line a small baking sheet with parchment paper. Add halved sweet potato and rub with a little oil to coat (if your sweet potato is large, cut into quarters or large wedges to speed bake time). Then bake for ~25 minutes or until tender.

  • In the meantime, prepare parsley salad by adding parsley, red bell pepper, red onion, lemon juice, salt, and pepper to a small mixing bowl and tossing to combine. Add more lemon or salt to taste if needed. Set aside.

  • Next, prepare dill garlic sauce by adding the hummus, lemon juice, fresh or dried dill, and minced garlic to a small mixing bowl and stirring to combine. Taste and adjust flavor as needed, adding salt to taste (only if needed), lemon juice for more acidity, garlic for bite, or dill for a more intense herb flavor. If the flavors are too strong, dilute with a little hummus. The sauce should be pourable, so add a bit of water to thin if needed.

  • To serve, add the chopped romaine to a large serving bowl along with parsley salad, roasted sweet potato, hummus, sauerkraut, tahini, and za’atar. Optional: You can also serve with lemon wedges and top with dulse and/or chili garlic sauce. Serve with the dill garlic sauce.

  • Best when fresh. Store leftovers covered in the refrigerator, keeping the sauce and sweet potato separate from the greens / parsley salad. Sweet potatoes will last for 2-3 days, greens for 3-4 days, and sauce for 4-5 days. Reheat sweet potato in a 375 degree (190 C) oven or on the stovetop over medium heat until hot.

*Nutrition information is a rough estimate calculated without optional ingredients.
*The majority of the prep time takes place during the cook time, which is about 25-30 minutes, depending on the size of the sweet potato.

Serving: 1 bowl Calories: 412 Carbohydrates: 54.1 g Protein: 13.1 g Fat: 19.4 g Saturated Fat: 2.8 g Polyunsaturated Fat: 7.38 g Monounsaturated Fat: 7.84 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 570 mg Potassium: 1255 mg Fiber: 15 g Sugar: 13.1 g Vitamin A: 30963 IU Vitamin C: 132.1 mg Calcium: 215.77 mg Iron: 7.57 mg


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