Sweet Potato Yogurt Bowl

Enjoy a medley of flavors with a kick in this savory yogurt bowl. It’s the perfect combo of savory and sweet and will leave you feeling satisfied!


2 medium sweet potatoes, peeled and cubed

1 tablespoon olive oil

½ cup canned chickpeas, rinsed and drained

1 teaspoon paprika

1 cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

½ carrot, peeled and julienned

¼ cup pumpkin seeds

¼ cup pomegranate seeds

1 jalapeño, thinly sliced

Salt and pepper to taste

  1. Bring a medium pot of salted water to a boil. Add sweet potato and cook for 20 minutes or until sweet potato is tender. Drain and mash with a potato masher. Add 2 tablespoons of water, salt and pepper to taste, and mix well.
  2. In a medium size pan, add olive oil, chickpeas, paprika, salt and pepper to taste. Sauté on medium-high heat until lightly toasted.
  3. To assemble the bowls, top the Greek yogurt with the ingredients and serve immediately.
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