5 from 36 votes
Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!)
The Garlic & Herb Sweet Potato Nourish Bowl features baked sweet potatoes paired with a parsley salad, a dill garlic sauce, and complemented by romaine, hummus, sauerkraut, tahini, and za’atar. This bowl balances roasted sweetness, fresh herbs, and creamy, tangy elements for a nourishing meal.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
1
(Serving)
Calories:
412 kcal
Course:
Main Course
Cuisine:
Mediterranean, Middle Eastern, Vegan
Ingredients
SWEET POTATO
- 1 medium sweet potato skin on, halved
- 1/4 tsp avocado oil
PARSLEY SALAD
- 1 cup parsley finely chopped
- 1/3 cup red bell pepper chopped, or cherry tomatoes
- 3 Tbsp red onion diced
- 1 ½ Tbsp lemon juice
- 1 healthy pinch sea salt
- 1 healthy pinch black pepper
SAUCE
- 1/2 batch 4-Ingredient Dill Garlic Sauce
FOR SERVING
- 2 cups romaine lettuce we like romaine hearts, chopped
- 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 optional, wedges
- 1 Tbsp dulse (or other sea vegetable or sprout of choice // optional)
- Chili garlic sauce (optional)
Instructions
- 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.
Cup of Yum
Notes
- Nutrition estimates exclude optional toppings and ingredients for accuracy.
- Most preparation happens while the sweet potatoes bake, keeping active time efficient.
Nutrition Information
Serving
1bowl
Calories
412
(21%)
Carbohydrates
54.1g
(18%)
Protein
13.1g
(26%)
Fat
19.4g
(30%)
Saturated Fat
2.8g
(14%)
Polyunsaturated Fat
7.38g
(43%)
Monounsaturated Fat
7.84g
(39%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
570mg
(24%)
Potassium
1255mg
(27%)
Fiber
15g
(60%)
Sugar
13.1g
(26%)
Vitamin A
30963IU
(619%)
Vitamin C
132.1mg
(147%)
Calcium
215.77mg
(22%)
Iron
7.57mg
(42%)
Nutrition Facts
Serving: 1 (Serving)
Amount Per Serving
Calories 412
% Daily Value*
| Serving | 1bowl | |
| Calories | 412 | 21% |
| Carbohydrates | 54.1g | 18% |
| Protein | 13.1g | 26% |
| Fat | 19.4g | 30% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 7.38g | 43% |
| Monounsaturated Fat | 7.84g | 39% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 570mg | 24% |
| Potassium | 1255mg | 27% |
| Fiber | 15g | 60% |
| Sugar | 13.1g | 26% |
| Vitamin A | 30963IU | 619% |
| Vitamin C | 132.1mg | 147% |
| Calcium | 215.77mg | 22% |
| Iron | 7.57mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.