2 cups cooked brown or white rice

1 tablespoon olive oil

1 medium-large sweet potato, cut into ½ inch chunks (about 2 cups)

2 cloves garlic, minced

1 bunch spinach or kale (about 8 to 9 ounces), stems removed, and leaves torn into bite-sized pieces

½ cup broth or water

¾ cup plain Greek yogurt (whole or 2%)

½ cup thinly sliced green onion

½ teaspoon salt

¼ teaspoon pepper

1½ cups freshly shredded mozzarella or your choice cheese, divided

¼ cup freshly shredded parmesan cheese

1 tablespoon whole wheat breadcrumbs



In a large nonstick skillet add in olive oil. When hot, add in sweet potato and garlic. Cover and cook for 5 minutes, stirring once halfway through.

Add in spinach and broth. Re-cover and continue to cook for about 8 to 10 minutes, stirring occasionally, until potatoes are tender, and spinach is wilted (if the skillet ever gets too dry, add in a splash more broth). Remove from heat.

Preheat oven to 350 F. Lightly grease a 2 to 3-quart baking dish with olive oil or nonstick spray and set aside. To rice, add sweet potato/spinach mixture, Greek yogurt, green onion, salt, pepper and 1 cup of the mozzarella. Mix until well combined. Taste and season with additional salt/pepper as needed.

Transfer mixture to prepared baking dish and spread evenly. Sprinkle top with remaining mozzarella, parmesan cheese and breadcrumbs.

Bake uncovered for 11 to 13 minutes, until heated through and cheese is melted. 

Note: This recipe makes a complete meal as is; however, you could add a small amount of meat or poultry if you want. You can also make this without the rice. 

The Samford Wellness Kitchen is an initiative offered through Samford University's School of Public Health. Learn more at