Delicious Sweet Potato Bowls With Homemade Yoghurt Sauce

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Sweet potato bowls are one of those meals that feel hearty, wholesome, and incredibly satisfying. They’re packed with roasted vegetables, fluffy quinoa, and a tangy Greek yogurt dressing that brings everything together.

This is the kind of recipe that proves healthy eating doesn’t have to be boring. Every bite is full of texture, from the soft sweet potatoes to the slightly crisp beetroots, and the creamy dressing ties it all together.

I love this recipe because it’s easy to prepare and perfect for meal prep. You can roast a big batch of veggies, cook some quinoa, and have everything ready to go for quick meals throughout the week. It’s also super customizable; swap out the veggies, change up the dressing, or even add some protein if you want to make it more filling.

Another reason this recipe is a favorite? The balance of flavors. The natural sweetness of the roasted sweet potatoes pairs perfectly with the earthiness of the beets, and the quinoa adds a nice, light texture.

The yogurt dressing adds just the right amount of tanginess, making every bite fresh and flavorful. Whether you’re looking for a healthy lunch, a light dinner, or a meal-prep-friendly option, this sweet potato bowl delivers.

Tips for Making the Best Sweet Potato Bowl

• Cut the veggies into even chunks – This helps them roast evenly so you don’t end up with some pieces overcooked and others undercooked.
• Roast everything on parchment paper – This prevents sticking and makes cleanup so much easier. You don’t need extra oil, which keeps things lighter.
• Rinse quinoa before cooking – Quinoa has a natural coating that can make it taste bitter. A quick rinse under cold water helps remove it.
• Make extra dressing – The yogurt dressing is so good, and you might want extra for drizzling over leftovers or even using as a dip.

Ingredients

• Sweet potatoes – 4, peeled and chopped
• Beetroots – 6-10, peeled and chopped
• Courgettes (Zucchini) – 5, peeled and chopped
• Greek yogurt – 200g / 7oz
• White vinegar – 1 tbsp
• Garlic – 1 clove, minced or dry garlic
• Salt and pepper – to taste
• Quinoa – About 1 cup (dry) (check package instructions for exact cooking times and ratios)

Alternative Ingredients

• Quinoa substitute: Brown rice or couscous both work well if you don’t have quinoa on hand. They have a similar texture and absorb flavors nicely.
• Greek yogurt: If you’re avoiding dairy, coconut yogurt or cashew-based yogurt can be used instead. They still give that creamy, tangy finish.
• Beets: If you don’t like beets, try using carrots or bell peppers instead. They roast beautifully and add a nice sweetness.
• Vinegar: Lemon juice works as a great substitute for vinegar and gives the dressing a fresh, citrusy kick.

Step 1: Prepare the Vegetables

Start by peeling the sweet potatoes, courgettes, and beetroots. Chop them into evenly sized chunks so they cook at the same rate. Keeping them about the same size ensures that nothing gets too soft or stays undercooked.

Step 2: Roast the Vegetables

Line a baking tray with parchment paper and spread the chopped vegetables out in a single layer. Make sure they aren’t piled on top of each other—this helps them roast evenly and develop a nice texture. Place the tray in a preheated oven at 190°C / 375°F and roast for 40 minutes or until tender.

Step 3: Cook the Quinoa

While the vegetables are roasting, rinse the quinoa under cold water to remove any bitterness. Cook according to the package instructions—usually, 1 cup of dry quinoa needs about 2 cups of water and takes 15 minutes to cook. Once the water is absorbed and the quinoa is fluffy, remove it from heat and let it sit for a few minutes.

Step 4: Make the Yogurt Dressing

In a small bowl, mix together the Greek yogurt, white vinegar, minced garlic, salt, and pepper. Stir well until everything is combined. If you like a thinner dressing, you can add a tiny splash of water to loosen it up.

Step 5: Assemble the Bowl

Once everything is cooked, it’s time to build your bowl:

• Start by adding a generous scoop of quinoa to your bowl.
• Arrange the roasted sweet potatoes, beetroots, and courgettes on top.
• Finish by drizzling the Greek yogurt dressing in the center.

Step 6: Serve and Enjoy

You can enjoy this bowl warm or let it cool for a refreshing, meal-prep-friendly option. If you’re making it ahead of time, store the dressing separately and drizzle it over when you’re ready to eat.