Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!)

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Holding the sides of a nourishing bowl meal inspired by Middle Eastern and Mediterranean cuisine

Lately, I can’t get enough of romaine lettuce, which is weird considering a few months ago it was my least favorite green (next to iceberg). However, with the creation of our Vegan Caesar Salad with BBQ Sweet Potato Croutons, my love affair began, and it’s been going strong for months.

This is an iteration of that recipe, but with more decidedly Middle-Eastern and Mediterranean influences thanks to the addition of za’atar spice blend, hummus, and tahini (follow links for recipes and to learn about the origins of these ingredients).

Not only is this bowl incredibly flavorful, it’s also quite nourishing with the addition of a whole sweet potato for plenty of whole, complex carbs and natural sweetness. Our go-to 4-ingredient dill garlic sauce adds a garlicky, lemony punch. Did we mention it’s ready in 30 minutes? Let us show you how it’s done!

Parsley, romaine, sweet potato, red onion, bell pepper, lemon, hummus, sauerkraut, tahini, salt, za'atar, chili garlic sauce, dulse, and garlic

Nourish Bowl Components

First comes our tabbouleh-inspired parsley salad for a fresh, herby element. Parsley is native to the Mediterranean and is rich in antioxidants and minerals including potassium, calcium, manganese, iron, and magnesium (source). It’s one of our favorites!

But if you’re not a parsley fan, another fresh herb such as cilantro or dill could work as a substitute.

Bowl of parsley, bell pepper, and red onion

Next is one of our favorite sauces from the blog: Dill Garlic Sauce! Made with hummus, lemon, garlic, and dill, this sauce comes together in just 5 minutes and adds so much flavor!

Bowl of hummus, dill, garlic, and lemon

And for the roasted sweet potatoes, we used our tried-and-true method: cut in half, coat with a dash of oil, and bake cut side down until tender (~25 minutes). Do you see that caramelization? Hubba hubba!

Baking sheet with a halved roasted sweet potato

With the components ready, this nourish bowl comes together in no time!

Chopped romaine provides crunch, sauerkraut supplies probiotics and tang, and tahini adds richness and minerals. Za’atar brings it all together with its herbal, tangy, savory notes.

Oh, and don’t forget about the extra spoonful of hummus because there’s no such thing as too much hummus!

Bowl of dill garlic sauce next to a bowl of sweet potato, hummus, tahini, sauerkraut, parsley salad, chili garlic sauce, za'atar, dulse, and romaine

We hope you LOVE this bowl! It’s:

Quick & easy
& Nourishing!

It’s perfect as a weeknight meal, but also delicious enough to impress dinner guests! And while plenty filling on its own, it would also pair well with our falafel, beet falafel, or lemon baked salmon.

More Sweet Potato Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Spoon resting in a Nourish Bowl made with sweet potato, romaine, parsley, and garlic dill sauce

Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!)

Incredibly nourishing bowl with greens, parsley salad, quick-roasted sweet potato, za’atar, hummus, and our 4-ingredient dill garlic sauce! Ready in 30 minutes, BIG flavor, so delicious!
Author Minimalist Baker
Nourish bowl with roasted sweet potato, romaine, parsley salad, dill garlic sauce, hummus, sauerkraut, tahini, and za'atar
4.75 from 4 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 (Serving)
Course Entree
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 1 medium sweet potato, halved (skin on)
  • 1/4 tsp avocado oil


  • 1 cup finely chopped parsley
  • 1/3 cup chopped red bell pepper or cherry tomatoes
  • 3 Tbsp diced red onion
  • 1 ½ Tbsp lemon juice
  • 1 healthy pinch each sea salt and black pepper


  • 2 cups chopped romaine (we like romaine hearts)
  • 2 Tbsp hummus (or store-bought)
  • 1 Tbsp sauerkraut (or sub store-bought)
  • 1 Tbsp tahini (or see our favorite brands here!)
  • 2-3 tsp za’atar (or sub store-bought)
  • Lemon wedges (optional)
  • 1 Tbsp dulse (or other sea vegetable or sprout of choice // optional)
  • Chili garlic sauce (optional)


  • Heat oven to 400 degrees F (204 C // if you have convection, use it to speed cook time) and line a small baking sheet with parchment paper. Add halved sweet potato and rub with a little oil to coat (if your sweet potato is large, cut into quarters or large wedges to speed bake time). Then bake for ~25 minutes or until tender.
  • In the meantime, prepare parsley salad by adding parsley, red bell pepper, red onion, lemon juice, salt, and pepper to a small mixing bowl and tossing to combine. Add more lemon or salt to taste if needed. Set aside.
  • Next, prepare dill garlic sauce by adding the hummus, lemon juice, fresh or dried dill, and minced garlic to a small mixing bowl and stirring to combine. Taste and adjust flavor as needed, adding salt to taste (only if needed), lemon juice for more acidity, garlic for bite, or dill for a more intense herb flavor. If the flavors are too strong, dilute with a little hummus. The sauce should be pourable, so add a bit of water to thin if needed.
  • To serve, add the chopped romaine to a large serving bowl along with parsley salad, roasted sweet potato, hummus, sauerkraut, tahini, and za’atar. Optional: You can also serve with lemon wedges and top with dulse and/or chili garlic sauce. Serve with the dill garlic sauce.
  • Best when fresh. Store leftovers covered in the refrigerator, keeping the sauce and sweet potato separate from the greens / parsley salad. Sweet potatoes will last for 2-3 days, greens for 3-4 days, and sauce for 4-5 days. Reheat sweet potato in a 375 degree (190 C) oven or on the stovetop over medium heat until hot.



*Nutrition information is a rough estimate calculated without optional ingredients.
*The majority of the prep time takes place during the cook time, which is about 25-30 minutes, depending on the size of the sweet potato.

Nutrition (1 of 1 servings)

Serving: 1 bowl Calories: 412 Carbohydrates: 54.1 g Protein: 13.1 g Fat: 19.4 g Saturated Fat: 2.8 g Polyunsaturated Fat: 7.38 g Monounsaturated Fat: 7.84 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 570 mg Potassium: 1255 mg Fiber: 15 g Sugar: 13.1 g Vitamin A: 30963 IU Vitamin C: 132.1 mg Calcium: 215.77 mg Iron: 7.57 mg

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My Rating:

  1. Tammy says

    We loved the umami flavors of this dish. I made this using the quantities for two servings and found that we had a nice amount of leftovers. I ran out of parsley and filled in with watercress which worked fine. My question is about serving- did you just sort of toss it?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah! Once everything is plated I loosely slice and toss! A mix of everything in each bite is so good.

  2. Shari says

    Loved this meal. It had such bright flavor and was so easy to make! It will definitely stay in the rotation. Once again you never disappoint!!!!!!

  3. Cristina says

    My man made this for me tonight and omg…. so much flavor and freshness and somehow light and completely satisfying at the same time. I didn’t lift a finger but he said it was hella easy to make. Pairs well with natural rosé. Thank you, Dana, you rock my world.

  4. Alix says

    this looks so good! last night I had just mozzarella sticks for dinner and then I spotted this this morning — perfect way to balance out my weekend meals. :) I don’t have parsley on hand so I skipped that element but chopped up some scallions for a little fresh greeniness. I had some beets in the fridge so I chopped those up too to roast while the sweet potato roasted. definitely a bowl full of nourishment! thank you!