Chickpea and Sweet Potato Gyro Bowl

This quinoa bowl takes a gyro pita sandwich and turns it into a veggie and legume packed superfood bowl with chickpeas, sweet potatoes and the classic accompaniments of a gyro (pita, cucumbers, tomatoes, and tzatziki.) The sweet potatoes and chickpeas are seasoned appropriately for that classic gyro flavor! 

Chickpea and Sweet Potato Tzatziki Bowl

Classically, a gyro is a Greek dish made from meat cooked vertically on a rotisserie. Gyro wraps are basically pita sandwiches stuffed with the shaved rotisserie meat, cucumbers, tomatoes, tzatziki, lettuce, some onions, and other toppings depending on who’s making it!

Chickpea and Sweet Potato Gyro Quinoa Bowls

I love gyros in New York – so many spices and seasonings, you can smell them down the street! I wanted to turn this meaty sandwich into a superfood bowl, using quinoa as a base and using sweet potatoes and chickpeas as the meaty star – sweet potatoes are hearty and chickpeas have a fulfilling flavor and consistency when they’re roasted (they’re potato like!)

This bowl has it all with protein from quinoa, chickpeas, and tzatziki and veggies from the tomatoes, cucumbers, and sweet potatoes. You’ll love the seasoning blend here, made with dried herbs you already probably have in your spice drawer!

Chickpea and Sweet Potato Gyro Quinoa Bowls

The pita ties it all together and is a nice starchy finish!



Chickpea and Sweet Potato Tzatziki Bowl

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people


  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 2 teaspoons oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • salt and pepper
  • 1 (15oz) can chickpeas, drained and rinsed
  • 2 medium sweet potatoes, sliced into ¼-inch thick wedges
  • 1 cup dry quinoa
  • 1 cup cherry tomatoes
  • ½ large English seedless cucumber
  • 2 pitas
  • ½ cup crumbled feta cheese
  • ½ cup tzatziki sauce


  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  • Ina large bowl, whisk together the oil, garlic powder, oregano, cumin, rosemary, thyme, and season with salt and pepper. Add the chickpeas and sweet potatoes and toss to coat. Transfer to the baking sheet in an even layer and roast for25 to 30 minutes or until sweet potatoes are fork tender.
  • Meanwhile, cook the quinoa. Place the quinoa and 3 cups of water in a medium pot and bring to a boil. Once boiling, reduce heat to medium-low and simmer until quinoa is fluffy, about 15 minutes.
  • While quinoa cooks, halve the tomatoes, quarter the cucumbers, and then halve and toast the pita. Divide evenly into 4 bowls along with the cooked quinoa and set aside.
  • Once the sweet potatoes and chickpeas are done, divide those into the quinoa bowls and top with feta cheese and tzatziki sauce. Serve.

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