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One of my favorite Greek restaurants makes the most delicious platter with Greek rosemary potatoes, fresh vegetables, rice, and greek white beans in tomato sauce. It’s easily one of my favorite meals of all time, so I decided to create a salad-style bowl inspired by it!

In this recipe, we’ll thinly slice the sweet potatoes, cut the tomatoes in half, and roast them on the same sheet pan as the beans. I really like this method of slicing the tomatoes and sweet potatoes this way, because it helps everything cook well at the same time. The tomatoes are jammy, and the beans and sweet potatoes are nice and crispy.

Roasted White Bean and Sweet Potato Bowls with Creamy Yogurt Dressing

Makes about 2 bowls

Ingredients:

For the creamy yogurt dressing:

• 1 cup plain full fat Greek yogurt

• 1 clove garlic, minced

• 2 tbsp lemon juice

• 1/2 tsp salt

For the bowls:

• one medium sweet potato, washed

• 1 can cannellini beans, drained and rinsed

• 1 pound of Campari tomatoes (or similar sized tomatoes)

• 2 tbsp olive oil

• 1 tbsp fresh rosemary, minced

• 1 tbsp fresh thyme, minced

• 1 tsp kosher salt

• 1/4 tsp black pepper

• 1/4 tsp smoked paprika

• 1/4 tsp garlic powder

• 1/4 tsp oregano

• 4 cups arugula

• 2 cups rice of your choice (I used Seeds of Change Brown Rice and Quinoa Blend)

• 1/4 cup crumbled feta cheese
  

To make:

1. Preheat the oven to 400F and line a baking tray with parchment paper.

2. Cut the sweet potato in half lengthwise and cut into small slices (you can peel the sweet potato first if you prefer but I don’t mind the skin when it’s sliced thinly like this!) Cut the tomatoes in half.

3. Add the sweet potatoes, beans, and tomatoes (cut side up) to the baking tray and drizzle with 2 tbsp of olive oil. Sprinkle everything with the rosemary, thyme, salt, pepper, smoked paprika, garlic powder, and oregano, and mix each of the veggies to combine. Bake for 45 minutes, tossing halfway through.

4. While the veggies are cooking, make the dressing. Mix the Greek yogurt, garlic, lemon juice, and salt together in a jar, mixing in a bit of water as needed to thin out the mixture. Set aside.

5. When the veggies are done cooking, let them cool for about 5 minutes.

6. To make the bowls, add some arugula and rice to the bottom of a bowl. Add the sweet potatoes, beans, and tomatoes. Sprinkle with feta and drizzle with the yogurt dressing. Enjoy!

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