Get ready to set sail with me on a flavor-packed journey featuring Greek-style sweet potato and feta boats! The recipe is a delightful mix of textures and flavors – and will leave you feeling nourished and satisfied!
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Let’s be real – vegetables can sometimes get boring. We know we should eat more plants, but what are some new and interesting ways to do that? This recipe is a great example of an unexpected combination that will have you looking forward to eating a big plate of plants!
Today we will marry fluffy roasted sweet potatoes, crispy chickpeas, and garlicky kale on a plate of nourishment. I have seen a lot of plant-forward ideas like this. They are sometimes referred to as nourish bowls or Buddha bowls. The idea behind them is that there is an array of nutrients, and even though it may be an unexpected combo, it still somehow works!
I just made this recipe last night and it was exactly what I needed. I was full and satisfied (it’s very filling!) and I felt like I got lots of good nutrients into my body! Plus, it was SUPER easy to make!
In this recipe, I use my salt-free Greek spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Greek seasoning on the market. But feel free to use whatever Greek spice you have on hand!
This post is all about Sweet Potato and Feta Boats!
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Why You Should Include More Plants in Your Diet
Incorporating more plant-based foods into your diet isn’t just a trend; it’s a gateway to a healthier lifestyle. Here are a few compelling reasons to load up your plate with greens, grains, fruits, and veggies:
Nutrient Powerhouse
Plants are packed with essential vitamins, minerals, and antioxidants that are vital for overall well-being. From vitamin C in oranges to iron in spinach, each plant offers a unique nutrient profile that nourishes your body from the inside out.
Fiber-Rich
One of the most significant benefits of plant-based foods is their high fiber content. Fiber not only aids in digestion but also helps regulate blood sugar levels, promote satiety, and support heart health. Whole grains, legumes, fruits, and vegetables are excellent sources of this dietary essential.
Disease Prevention
Research consistently shows that diets rich in plant foods are associated with a lower risk of chronic diseases such as heart disease, diabetes, and certain cancers. The abundance of antioxidants and phytonutrients found in plants helps combat inflammation and oxidative stress, reducing the likelihood of developing these conditions.
Environmental Impact
Opting for more plants and fewer animal products can have a positive impact on the environment. Plant-based diets typically require fewer resources like water and land and produce fewer greenhouse gas emissions compared to animal agriculture. By choosing plant-based options, you’re not only improving your health but also contributing to a more sustainable future.
Versatility and Flavor
Contrary to popular belief, plant-based eating isn’t boring or bland. With endless possibilities for flavor combinations and cooking techniques, plant-based meals can be just as satisfying and delicious as their meat-centric counterparts. From hearty salads to flavorful stir-fries, there’s no shortage of culinary adventures to embark on with plant-based ingredients.
By embracing more plant-based foods in your diet, you’re not only nourishing your body but also the planet. So, why not start incorporating a variety of plants, like the vibrant sweet potatoes and nutrient-rich kale featured in this recipe, into your meals today? Your taste buds and your body will thank you for it!
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Nutrient Breakdown
The Basics
Per serving:
- 546 calories
- 32 g of fat
- 47 g of carbs
- 10 g of fiber!!
- 19 g of protein
Micronutrients
The sweet potato in this recipe offers the following micronutrients:
- Vitamin A: Approximately 769% of the Daily Value (DV)
- Vitamin C: Approximately 65% of the DV
- Vitamin B6: Approximately 18% of the DV
- Potassium: Approximately 15% of the DV
- Manganese: Approximately 17% of the DV
- Fiber: Approximately 16% of the DV
- Iron: Approximately 10% of the DV
- Magnesium: Approximately 8% of the DV
The kale in this recipe offers the following micronutrients:
- Vitamin A: Approximately 206% of the Daily Value (DV)
- Vitamin C: Approximately 134% of the DV
- Vitamin K: Approximately 684% of the DV
- Vitamin B6: Approximately 9% of the DV
- Folate: Approximately 9% of the DV
- Calcium: Approximately 9% of the DV
- Manganese: Approximately 26% of the DV
- Copper: Approximately 10% of the DV
- Potassium: Approximately 9% of the DV
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Can I make this recipe vegan?
Absolutely, simply omit the feta cheese or swap it for a vegan feta.
Can I bump the protein in this recipe?
Absolutely! This recipe is filling enough on its own with lots of plant-based protein and fiber, but if you want even more protein, you can serve it with pan-seared fish or shrimp, rotisserie chicken, or steak!
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Equipment Needs
This recipe requires simple kitchen supplies (ordering through the links below directly supports this blog by awarding me a small commission at no extra cost to you):
- sheet pans for baking the sweet potatoes and chickpeas
- a pan for cooking the kale – I LOVE my always pan from Our Place
- mixing bowls to make the feta – I love these because they have lids so it’s easy to mix by shaking!
- cutting boards – for prepping & chopping
- knives – for prepping & chopping
- zester – to zest the lemon
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Greek-Style Sweet Potato and Feta Boats with Garlicky Kale
Ingredients
For The Boats
- 2 tbsp olive oil, divided
- 1 15.5-oz can chickpeas, drained and pat dry
- salt and pepper, to taste
- 1/2 tsp The Spice Girl Kitchen Greek Seasoning
- 4 medium sweet potatoes, cut in half
- 4 tbsp tahini, for drizzling
For The Feta Cheese
- 6 oz crumbled feta cheese
- 1 lemon, zested and juiced
- salt and pepper, to taste
- 1/2 tsp The Spice Girl Kitchen Greek Seasoning
For The Kale
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 4 cups chopped kale
- salt and pepper, to taste
Instructions
- Preheat oven to 425℉. Line a sheet pan with foil or parchment paper.
- In a bowl, toss the dried chickpeas with 1 tbsp olive oil, Greek seasoning, and salt and pepper to taste. Lay on one side of the sheet pan.
- Place the sweet potatoes cut side up on the other half of the sheet pan and drizzle with the other tbsp of olive oil, salt, and pepper. Rub the oil in and flip them cut side down. Bake for 25 to 30 minutes or until sweet potatoes are soft and chickpeas are crisp.
- Meanwhile, prep the feta by placing all of the ingredients listed under "For The Feta" in a bowl. Mix until combined (I used a bowl with a lid and gave it a good shake) and set aside.
- During the last 5 or so minutes of baking, place the olive oil in a pan over medium heat. Add the garlic and sautee until fragrant (about 1 minute). Add the kale with a splash of water and sautee, stirring occasionally, until the kale is bright green and cooked to your liking. It should only take a few minutes!
- Serve by placing the sweet potatoes on a plate and smashing them slightly with a fork to make room for toppings. Top with crispy chickpeas, feta, and a drizzle of tahini. Serve the kale on the side and enjoy!
Notes
Storage Information
Fridge
Store in an airtight container in the fridge for up to 4 days.Freezer
Not recommended.This post was all about Greek-Style Sweet Potato and Feta Boats with Garlicky Kale.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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