This Kimchi Yogurt Greens Bowl layers creamy Greek yogurt with roasted sweet potato, wilted spinach, chickpeas, and tangy kimchi for a bowl that feels both cozy and bright. It comes together with mostly pantry and fridge staples, and the sweet potato does the heavy lifting in the oven while you prep everything else. Perfect for a busy week when you want something satisfying without a lot of fuss.
About 35 minutes start to finish, mostly hands-off while the sweet potato roasts.
Per serving (makes 2): 548 cal · 31.7g protein · 54.4g carbs · 24.1g fat
Ingredients
- 1 cup Greek yogurt
- 1 cup kimchi
- 3 cup baby spinach
- 10 oz sweet potato
- 1 cup chickpeas
- 1/2 cup feta cheese
- 1 tbsp olive oil
- 2 tbsp pumpkin seeds
Instructions
- Cube sweet potato, toss with olive oil, roast at 425F for 25 minutes.
- Wilt spinach in a warm pan for 1 minute.
- Divide yogurt between two bowls as the base.
- Top with sweet potato, spinach, chickpeas, kimchi, and feta.
- Finish with pumpkin seeds and serve.
Meal prep & storage
Roast a double batch of sweet potato and rinse the chickpeas ahead so assembly takes under five minutes on busy nights. Store the roasted sweet potato, chickpeas, and wilted spinach in separate airtight containers in the fridge for up to 4 days, and keep the yogurt, kimchi, feta, and pumpkin seeds unmixed until serving. Reheat the sweet potato and chickpeas in a skillet or microwave for a minute or two, then build the bowl fresh over cold yogurt.
Swaps
Swap the chickpeas for white beans or shredded rotisserie chicken if you want a different protein, and try butternut squash or cubed carrots in place of sweet potato. For a dairy-free version, use a thick coconut or almond-based yogurt and skip the feta or use a plant-based crumble. Sunflower seeds or chopped almonds work well if you are out of pumpkin seeds, and kale wilts in just as nicely as spinach.
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