Sweet Potato Souvlaki Bowls
Servings: 4 bowls
Ingredients
- 2 large sweet potatoes diced into 1-inch cubes (approx. 4 cups)
- 2 tablespoons high heat oil I like avocado oil
- 1 tablespoon za'atar seasoning
- 4 cups chopped lacinato kale approx. 2 bunches
- 4 ounces Greek yogurt or 1/4 cup tahini
- 1 garlic clove minced
- 1 /4 cup lemon juice approx. 2 small lemons
- 1/2 cup chopped kalamata olives
- 1/2 cup chopped walnuts
- 1 cup pickled shallot*
- 2 cups watercress optional
- 4 ounces crumbled feta optional
Instructions
- Preheat the oven to 425°F then line a baking sheet with parchment paper. Toss the sweet potatoes with 2 tablespoons of high heat oil and 1 tablespoon za'atar then transfer to the sheet. Roast in the oven for 25 minutes, or until golden on the edges.
- Meanwhile, prepare the dressing by combining the yogurt (or tahini), lemon juice, and minced garlic in a large bowl. Whisk until smooth. If using tahini, you may need a splash of water to thin to desired consistency. Add the chopped kale to the bowl then use your hands to massage it with the dressing.
- Next toast the walnuts by placing them on a baking sheet and baking in the preheated oven for 5-7 minutes, until light brown and fragrant. Check on them while they are cooking to make sure they don't burn. Remove and set aside.
- When ready to eat, distribute kale into four separate bowls then top with roasted sweet potatoes, toasted walnuts, chopped kalamata olives, watercress, pickled shallot and crumbled feta. Serve immediately and enjoy!
Notes
*To pickle the shallot: thinly slice one shallot and place in a small pot with 1/2 cup red wine vinegar, 1/2 teaspoon salt and 1/4 cup water. Bring to a boil then allow to cook for 5 minutes. Set aside to cool then transfer to a sealed container and refrigerate for at least a few hours before eating. This will keep for up to one week.
Nutrition Facts are for one bowl