Marissa's MediterraneanA vibrant, fiber-packed lunch bowl featuring roasted sweet potatoes, hearty farro, and a creamy Greek yogurt drizzle inspired by East African flavors.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, ginger, and garlic powder until evenly coated.
Spread the sweet potatoes in a single layer on the baking sheet and roast until tender and slightly caramelized.
Flip them halfway through for even browning!
While the potatoes roast, whisk together the Greek yogurt and lemon juice in a small bowl until smooth.
Assemble the bowls by layering the baby spinach, cooked farro, and roasted sweet potatoes. Top with sliced red onions.
Drizzle the yogurt mixture over the top and garnish with fresh parsley before serving.
This is a great meal prep option! You can roast the sweet potatoes ahead of time and just assemble the bowls when you're ready for lunch. If you don't have farro, quinoa or brown rice work beautifully too. The yogurt swirl adds a cooling touch that balances the warm spices perfectly.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef