Veggies and Sweet Potato Bowl

The Veggies and Sweet Potato Bowl is a vibrant and nutritious meal featuring roasted sweet potatoes paired with a medley of colorful vegetables. The sweet potatoes are roasted to perfection, bringing out their natural sweetness and a slightly crispy texture. Combined with sautéed or roasted bell peppers, zucchini, and carrots, this bowl is seasoned with herbs and spices for added flavor. It’s a versatile dish that can be customized with your favorite veggies and served warm, making it a perfect choice for a wholesome meal.

For a Serving Size of Two:

Ingredients:

• 200 grams peeled and diced sweet potato
• 100 grams chopped bell pepper
• 100 grams sliced zucchini
• 100 grams halved cherry tomatoes
• 50 grams sliced red onion
• 1 teaspoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons plain Greek yogurt
• 1 teaspoon lemon juice
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Procedure:

• Preheat your oven to 200°C (400°F).
• Toss the diced sweet potato in 1/2 tablespoon of olive oil, salt, and pepper. Spread the sweet potato on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy on the edges.
• Toss the bell peppers, zucchini, cherry tomatoes, and red onion in the remaining 1/2 tablespoon of olive oil, dried oregano, smoked paprika, salt, and pepper.
• Spread the vegetables on a separate baking sheet and roast for 15-20 minutes, or until they are tender and slightly charred.
• In a small bowl, combine the Greek yogurt, lemon juice, chopped parsley, garlic powder, salt, and pepper. Mix well.
• In serving bowls, place a portion of roasted sweet potatoes and roasted vegetables.
• Drizzle the dressing over the top or serve it on the side.
• Serve immediately as a hearty and nutritious meal.

Nutritional Benefits: 

• Calories: 324 kcal
• Protein: 7.2 g
• Carbohydrates: 57.5 g
• Fat: 7.7 g