Sweet Potato Feta Bowls with Harissa Tahini

I’m always on the hunt for new healthy dinner ideas to get us through the week. Even I, who cooks for a living, get bored of the same old recipes. These roasted sweet potato feta bowls are so delicious, and a great way to pack in tons of nutrients!

The harissa tahini sauce truly makes this dish special. It’s a mix of tahini (sesame paste), lemon juice, garlic, water, salt and harissa. It’s creamy, spicy, and a meal prep staple in our fridge!

Harissa is a hot chili pepper paste widely used in North African and Middle Eastern cooking. It can be mixed into sauces, spread onto sandwiches, or even poured onto a plate of hummus to add a little extra heat and flavor.

When mixed into tahini sauce, harissa adds the perfect combination of flavors to elevate this grain bowl. Tahini is so versatile, and is a great addition to both sweet and savory dishes.

It makes for the perfect sauces, like in this maple tahini tofu recipe, or can replace a fat source in baked goods, like in these tahini oatmeal bars.

The flavor combination in this meal is amazing! You get a good amount of protein, fiber and healthy fat in each portion.

How to prep these easy grain bowls

1. Pick your grain. Brown rice is a go-to of mine, but quinoa, barley, farro, or any other grain you like would all be great options
2. Roast your sweet potatoes
3. Add in some veggies + greens
4. Choose a protein! Beans and tofu are great vegetarian options
5. Add your feta cheese
6. Toss with your harissa tahini sauce

These bowls are delicious, nutritious, and a great way to use up any veggies lying around. The sauce is the best part, so I suggest making a double batch to keep in the fridge to pour onto everything!

Sweet Potato Feta Bowls with Harissa Tahini

5 from 2 votes

Course: Gluten-Free, Main

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Ingredients

• 1 large sweet potato, or two medium sized

• 1 cup brown rice, I used long-grain brown rice

• 2 tbsp olive oil

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp garlic powder

• Bowl Toppings

• 4 cups mixed greens

• 2 large cucumbers, diced

• 2 red bell peppers, diced

• 1 can of chickpeas (15 oz), rinsed

• 1/2 cup crumbled feta cheese

• Harissa Tahini

• 1/4 cup tahini (sesame paste)

• 1/4 cup water

• 1 clove of garlic, crushed

• 2 tbsp lemon juice

• 1-2 tbsp harissa, depending on spice preference

• Salt, to taste

Directions

• Preheat your oven to 375.
• Chop your potato into cubes and toss with the olive oil, garlic, salt and pepper. Bake for about 35-40 minutes, until fork tender.
• While your potatoes cook, prep your brown rice as instructed on package. I like to stir my rice in a pot with 1 tsp olive oil for 1-2 minutes on medium heat before adding in the water. I then pour in two cups of water for 1 cup of rice, cover the pot, bring the water a boil, and reduce the heat to let it simmer for about 20-25 minutes. Season with salt after letting it sit for 10 minutes.
• Once your potatoes and rice are ready, pour into 4 bowls over a bed of greens with all of your toppings. You can prep these bowls ahead of time, and keep the dressing on the side if not eating immediately.
• For the sauce, whisk together all ingredients in a small bowl until smooth. For a spicier sauce, add in an additional 1/2-1 tbsp of harissa. Depending on the brand, spiciness with vary.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

More easy dinner ideas you. may like

Vegan Lentil Meatballs

Mediterranean Orzo Salad

Take-out Style Sesame Noodles