Recipe

Sweet Potato Bowl with Pink Salt

A cozy, bright sweet potato bowl with pink salt, lemony yogurt sauce, and crispy edges. Accessible ingredients, big flavor, weeknight-easy.

By Matt Campbell

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4.8

A roasted sweet potato bowl with lemon yogurt sauce, chickpeas, cucumber, and a sprinkle of pink salt on a wooden table

Jump to Recipe

If you have ever tried to “eat cleaner” and immediately got hit with bland chicken sadness, welcome. This recipe is my antidote: a sweet, simple bowl built around roasted sweet potatoes, a quick skillet of chickpeas, and a tangy yogurt sauce that tastes like you actually meant to cook.

And yes, we are using pink salt. Not as a magic spell, but as a finishing move. It gives you that clean, punchy salinity right at the end, so you use less overall and still get flavor that pops.

A hand sprinkling pink salt over hot roasted sweet potato wedges on a sheet pan

Why It Works

Crisp edges, soft centers: high heat and a little oil get the sweet potatoes caramelized without fuss.
Sweet plus tangy balance: sweet potato and honey meet lemon and yogurt so the bowl tastes bright, not sugary.
Fast flavor layering: spices season the roast, chickpeas get a quick crisp, then pink salt finishes everything cleanly.
Flexible meal prep: components store well and assemble in minutes.

Pairs Well With

Storage Tips

Store components separately if you can. It keeps textures snappy and prevents the sauce from going watery.

Roasted sweet potatoes: refrigerate in an airtight container for up to 4 days. Reheat in a skillet or air fryer to bring back the edges.
Chickpeas: refrigerate up to 4 days. Reheat in a dry skillet over medium heat until warm and a little crisp again.
Lemon yogurt sauce: refrigerate up to 4 days. Stir before using. If it thickens, loosen with a teaspoon of water or lemon juice.
Assembled bowls: okay for next day lunch, but add cucumber and sauce right before eating for best texture.

Freezing: sweet potatoes freeze fine (up to 2 months), but they lose crispness. Sauce and fresh veg do not freeze well.

Common Questions

Is pink salt “healthier” than regular salt?

Pink Himalayan salt and table salt are both mostly sodium chloride. Pink salt can contain trace minerals, but not in amounts that meaningfully change nutrition. Use whichever you like and focus on how much you use.

What does “fresh pink salt diet” mean here?

On Mom’s Best Recipes, we keep it practical: this is a fresh-ingredient, simple-seasoning recipe that uses pink salt as a finishing salt. It is not a medical diet plan and it is not intended to treat any condition.

Can I make this dairy-free?

Yes. Swap the Greek yogurt for a thick, unsweetened plant-based yogurt. Add an extra squeeze of lemon to wake it up.

How do I keep sweet potatoes from getting soggy?

Do not crowd the pan. Use a big sheet pan, spread the pieces out, and roast hot (425°F). Also, flip once so both sides get a shot at browning.

What protein can I add?

Rotisserie chicken, grilled shrimp, baked salmon, or a fried egg all work. If you want to keep it vegetarian, add extra chickpeas or toss in shelled edamame.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large sheet pan
Parchment paper (optional, helps with cleanup)
Medium skillet
Mixing bowl
Microplane or fine grater (for lemon zest)
Chef’s knife and cutting board

I started making versions of this bowl when I was trying to level up my weeknight cooking without turning dinner into a group project. Sweet potatoes were cheap, forgiving, and basically impossible to ruin unless you forget them in the oven, which I have definitely done. The pink salt part happened later, the first time I sprinkled it on right before eating and realized I had been underestimating finishing salt my whole life. It is a tiny move that makes the whole bowl taste intentional, like you planned it, even if you were cooking in socks and answering texts with one hand.