Middle Eastern · 35 min
Roast Sweet Potato Bowl with Crispy Kale, Hummus, Olives & Feta
- 35 min
- 2–6 servings
- 695 kcal / serving
A bowl of roasted sweet potatoes, crispy kale, hummus, olives, and feta comes together in a weeknight-friendly mix. The soft potato with the crisp greens supports the creamy hummus and tangy feta nicely.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- ½ pintgrape tomatoes
- 1 cuphummus
- ¼ cupKalamata olives, pitted
- ½ (10 oz) bagkale, cut and ready to use
- ¾ lbsweet potato
- sweet potatoes
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: sweet potatoes
Shopping list by aisle
Produce
- ½ pintgrape tomatoes
- ½ (10 oz) bagkale, cut and ready to use
- ¾ lbsweet potato
- sweet potatoes
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- 1 cuphummus
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| hummus | 1 cup | 2 cups | 3 cups |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| kale, cut and ready to use | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| sweet potato | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat the oven to 450°F and position a rack in the middle.
- Cut the sweet potatoes into wedges, keeping them in an even size, then spread them on a baking sheet and toss with oil and the seasonings.
- Slide the sheet into the oven and roast until the potatoes start to soften, about 15 minutes.
- Wash and halve the grape tomatoes, then arrange them on a plate.
- Halve the olives and add them to the plate with the tomatoes for a quick shareable topping.
- In a medium bowl, toss the kale with a drizzle of oil and a pinch of Italian seasoning and salt to coat.
- When the potatoes have softened, flip them with tongs, then add the kale to the baking sheet and spread it over the potatoes.
- Return the sheet to the oven and roast until the kale is crispy and the potatoes are tender when pierced with a fork, about 8–10 minutes more.
- To serve, divide the potatoes and kale between bowls, then top with hummus, tomatoes, olives, and feta.
Two tips
- Make ahead: roast the potatoes and kale together once, then reheat portions for quick bowls.
- Serving idea: if you don’t have kale, use spinach and stay within the same flavor profile using the hummus, olives, and feta.
Nutrition per serving
- Calories
- 695 kcal
- Protein
- 19 g
- Carbs
- 69 g
- Fat
- 41 g
- Fiber
- 14 g
- Sodium
- 1217 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.