This Kimchi Feta Sweet Potato Bowl layers creamy Greek yogurt, caramelized roasted sweet potato, tangy kimchi, and salty feta into one seriously craveable bowl. It leans on pantry staples and a single sheet pan, so it slots easily into a busy week when you still want something bright and satisfying.
About 35 minutes start to finish, mostly hands-off while the sweet potatoes roast.
Per serving (makes 2): 485 cal · 26.5g protein · 57.1g carbs · 17.9g fat
Ingredients
- 12 oz sweet potato
- 1 cup greek yogurt
- 1 cup kimchi
- 1 cup chickpeas
- 2 oz feta cheese
- 1 tbsp olive oil
- 1/4 cup scallions
Instructions
- Cube sweet potato and roast at 425F with olive oil for 25 minutes.
- Spread Greek yogurt across the base of each bowl.
- Top with roasted sweet potato, chickpeas, and kimchi.
- Crumble feta over top and finish with sliced scallions.
Meal prep & storage
Roast the sweet potatoes and drain the chickpeas up to 4 days ahead, storing each in a covered container in the fridge. Keep the yogurt, kimchi, feta, and scallions separate so nothing gets soggy, and only assemble the bowls when you're ready to eat. Warm the sweet potatoes and chickpeas in a hot skillet or 400F oven for a few minutes to bring back the crisp edges before building the bowl.
Swaps
Cottage cheese or labneh works nicely in place of Greek yogurt if that's what you have on hand, and you can swap the chickpeas for white beans or shredded rotisserie chicken. For a dairy-free version, use a thick unsweetened coconut or almond yogurt and skip the feta or use a plant-based feta alternative. Butternut squash or Yukon gold potatoes stand in well for the sweet potato when you want a different base.
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