Sweet Potato Souvlaki Bowls

Sweet Potato Souvlaki Bowls- kale tossed in a garlic, lemon, yogurt dressing with za’atar roasted sweet potatoes, toasted walnuts, olives and pickled onion. Mediterranean flavor doesn’t get much better than this! (vegetarian with vegan option)

Sweet Potato Souvlaki Bowls- kale tossed with garlic, lemon and yogurt dressing topped with za'atar roasted sweet potatoes. So flavorful and healthy too! (vegetarian and gluten-free with vegan option)

Earlier this year, my mom flew in from Florida to visit me here in Northern California. I was so excited to  be her personal Bay Area tour guide but wouldn’t you know, it rained the entire time she was here. I admit I was a little bummed at first but you can’t complain when it rains in California. I’m pretty sure it’s a cardinal rule for living here.

So we grabbed our raincoats and I did my best to be thankful for the rain as I showed her around the city. Outside of getting caught in a downpour in the middle of Crissy Field, it turned out to be a great trip.

That same day we managed to find parking (which is quite the feat in San Francisco!) and stopped off for lunch at a place called Souvla in Hayes Valley. Both of us ordered the vegetarian option which is a bowl of kale that’s tossed with garlic yogurt and topped with roasted sweet potato, toasted walnuts, kalamata olives, pea shoots and picked red onion. I know the ingredients sound like a lot but man, it is one fantastic combination.

Sweet Potato Souvlaki Bowls- kale tossed with garlic, lemon and yogurt dressing topped with za'atar roasted sweet potatoes. So flavorful and healthy too! (vegetarian and gluten-free with vegan option)

As soon as I finished scarfing it down I made a mental note to recreate it for the blog. That was right before ordering a cup of soft serve frozen Greek yogurt topped with baklava crumbles. Holy deliciousness.

Honestly, I probably shouldn’t be calling them “souvlaki” bowls since that typically applies to grilled meat on a skewer but I like the way it sounds so I’m sticking with it.

The first time around, I went with a garlic, Greek yogurt, and lemon dressing which was amazing. Then the second time I wanted to try a vegan version so I replaced the yogurt with tahini and it was just as good, if not better.

Sweet Potato Souvlaki Bowls- kale tossed with garlic, lemon and yogurt dressing topped with za'atar roasted sweet potatoes. So flavorful and healthy too! (vegetarian and gluten-free with vegan option)

Sweet Potato Souvlaki Bowls- kale tossed with garlic, lemon and yogurt dressing topped with za'atar roasted sweet potatoes. So flavorful and healthy too! (vegetarian and gluten-free with vegan option)

Sweet Potato Souvlaki Bowls- kale tossed with garlic, lemon and yogurt dressing topped with za'atar roasted sweet potatoes. So flavorful and healthy too! (vegetarian and gluten-free with vegan option)

Sweet Potato Souvlaki Bowls- kale tossed with garlic, lemon and yogurt dressing topped with za'atar roasted sweet potatoes. So flavorful and healthy too! (vegetarian and gluten-free with vegan option)

Feel free to go whichever route you like, just don’t forget the za’atar seasoning.

It gives the sweet potatoes a slightly tangy, irresistible herby flavor that I know you will love. They’re good enough to eat on their own but trust me, they’re even better paired with the rest of the ingredients in the bowls so it’s worth the extra effort. I hope you enjoy them as much as we do!

Sweet Potato Souvlaki Bowls- kale tossed with garlic, lemon and yogurt dressing topped with za'atar roasted sweet potatoes. So flavorful and healthy too! (vegetarian and gluten-free with vegan option)

 

Sweet Potato Souvlaki Bowls

Yield: 4 bowls

Prep Time: 30

Cook Time: 30

Total Time: 1 hour

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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)

Directions:

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!

*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

 

sweet-potato-souvlaki-bowls-nutrition
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart