Sweet Potato, Broccoli and Feta Bowl
Tender sweet potato and broccoli topped with tangy feta and creamy lemon yogurt make a colorful, satisfying bowl.
5 min
Prep
12 min
Cook
1
Serves
545
Calories
Macros · per serving
26g protein
74g carbs
18g fat
Ingredients
For 1 servings
- 300 g sweet potato
- 150 g frozen broccoli
- 50 g feta
- 100 g plain low-fat Greek yogurt
- 10 ml lemon juice
- 5 ml olive oil
- 30 ml water
- 0.5 g salt
- 0.2 g black pepper
Instructions
- 1
Choose feta made with vegetarian rennet. Scrub the sweet potato and cut into 1.5 cm cubes. Put it in a wide 1.2-litre microwave-safe bowl with the water, olive oil, salt and black pepper. Cover with a vented microwave-safe lid.
- 2
Microwave at full power (100%) in a 1000-watt microwave for 5 minutes, stirring after 3 minutes and replacing the cover. For a 700–900-watt microwave, use longer heating intervals and follow the tenderness and temperature checks below.
- 3
Stir in the frozen broccoli, using small florets. Cover and microwave at full power for 3 minutes, stirring halfway through. Continue in 1-minute intervals, stirring between intervals, until both vegetables are fork-tender. Leave covered for 3 minutes, then check that the vegetables reach 165°F/74°C in several places. If needed, microwave in further 30-second intervals, stir, and repeat the covered 3-minute standing time before checking again.
- 4
While the vegetables cook, stir the yogurt and lemon juice together in a small bowl. After the vegetables have finished standing and passed the temperature check, spoon over the lemon yogurt and crumble over the feta.
- 5
Keep the feta and yogurt refrigerated until needed. Refrigerate any leftovers within 2 hours and use within 3–4 days.
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