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Healthy High-Protein Baked Sweet Potato Bowl Recipe Easy Loaded Meal

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A quick and easy loaded baked sweet potato bowl packed with protein from roasted chickpeas and creamy Greek yogurt, perfect for a nutritious and satisfying meal.

Ingredients

Scale
  • 2 medium sweet potatoes, scrubbed and pierced
  • 1 can (15 oz/425 g) chickpeas, drained and rinsed
  • 2 cups fresh baby spinach (optional)
  • 2 tablespoons extra virgin olive oil
  • ½ cup plain Greek yogurt (full-fat or low-fat; can substitute with dairy-free coconut yogurt)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • Optional toppings: chopped green onions, crumbled feta cheese, avocado slices, hot sauce

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pierce each sweet potato several times with a fork. Place directly on the oven rack or on a baking sheet lined with foil. Bake for 45-50 minutes, or until tender when pierced with a fork.
  3. While the potatoes bake for about 20 minutes, rinse and drain chickpeas thoroughly. Pat dry with paper towels.
  4. Toss chickpeas in olive oil, garlic powder, smoked paprika, cumin, salt, and pepper in a mixing bowl until evenly coated.
  5. Spread chickpeas on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, shaking the pan halfway through to prevent burning and promote even crisping.
  6. In a small bowl, mix Greek yogurt with lemon juice, a pinch of salt, and pepper. Stir until smooth and set aside.
  7. In the last 5 minutes of baking, sauté spinach quickly in a pan with a drizzle of olive oil until just wilted but still vibrant green. Alternatively, steam or microwave briefly.
  8. Once sweet potatoes are done, slice them lengthwise and gently fluff the inside flesh with a fork.
  9. Divide spinach evenly into each potato, then top with roasted chickpeas.
  10. Drizzle yogurt sauce over the top and add any optional toppings like green onions, avocado, or feta cheese.
  11. Serve immediately while warm.

Notes

Pat chickpeas dry thoroughly before roasting to ensure crispiness. Avoid wrapping sweet potatoes in foil to keep skin crispy. Start baking sweet potatoes first as they take longer, then roast chickpeas during the last 20 minutes. Add lemon juice to yogurt sauce to balance flavors. Optional toppings add extra flavor and texture. Leftovers keep well for up to 3 days; reheat sweet potatoes and spinach separately and crisp chickpeas before serving.

Nutrition

Keywords: baked sweet potato bowl, high protein, healthy meal, roasted chickpeas, Greek yogurt, easy dinner, vegetarian, gluten-free

Find it online: https://merrymorsel.com/healthy-high-protein-baked-sweet-potato-bowl-recipe-easy-loaded-meal/