Greek Sweet Potato Bowl with Feta & Walnut Crunch | Healthy Mediterranean Dinner Idea

Greek Sweet Potato Bowl with Feta & Walnut Crunch

Healthy Mediterranean Dinner Idea
Servings: 2–3 | Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min

Ingredients

For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, peeled and cubed

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp dried oregano

• ½ tsp garlic powder

• Salt and pepper, to taste

For the Walnut Crunch:

• ½ cup walnuts, roughly chopped

• 1 tsp olive oil

• ½ tsp cinnamon (optional, adds warmth)

• Pinch of salt

For the Mediterranean Bowl:

• 1 cup cooked quinoa or brown rice

• 1 cup cherry tomatoes, halved

• ½ cucumber, diced

• ½ red onion, thinly sliced

• ¼ cup Kalamata olives, pitted and halved

• ¼ cup crumbled feta cheese

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh mint, chopped (optional)

For the Dressing:

• 3 tbsp extra virgin olive oil

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• ½ tsp dried oregano

• Salt and pepper, to taste

Instructions

1. Roast the Sweet Potatoes

1. Preheat your oven to 425°F (220°C).

2. In a large mixing bowl, toss sweet potato cubes with olive oil, smoked paprika, oregano, garlic powder, salt, and pepper.

3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.

4. Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.

2. Make the Walnut Crunch

1. While the sweet potatoes roast, heat 1 tsp olive oil in a small skillet over medium heat.

2. Add walnuts, cinnamon (if using), and a pinch of salt.

3. Toast for 3–5 minutes, stirring frequently until fragrant and slightly golden. Remove from heat and set aside.

3. Prepare the Mediterranean Bowl Ingredients

1. While sweet potatoes roast, dice cucumber, halve cherry tomatoes, slice red onion, and chop parsley and mint.

2. Cook quinoa or rice according to package instructions if not already prepared.

4. Make the Dressing

1. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, oregano, salt, and pepper until emulsified.

5. Assemble the Bowl

1. Divide cooked quinoa or rice between bowls.

2. Arrange roasted sweet potatoes, cherry tomatoes, cucumber, red onion, and olives on top.

3. Drizzle with the dressing.

4. Sprinkle crumbled feta cheese and toasted walnuts over the bowl.

5. Garnish with fresh parsley and mint.

Tips & Variations:

• Protein boost: Add grilled chicken, shrimp, or chickpeas for extra protein.

• Make it vegan: Replace feta with vegan feta or omit entirely.

• Extra crunch: Add roasted chickpeas or pumpkin seeds.

• Meal prep friendly: Sweet potatoes and quinoa can be roasted ahead and stored in the fridge for 3–4 days.