Description
This Mediterranean Roasted Potato Tzatziki Bowl is a vibrant and wholesome meal featuring crispy herb-roasted potatoes and spicy roasted chickpeas with broccoli, paired perfectly with a creamy, dairy-free tzatziki sauce. Topped with fresh cherry tomatoes and crunchy almonds, it’s a refreshing, nutritious dish ideal for a satisfying lunch or dinner.
Ingredients
Scale
Roasted Veggies
- 21 oz (600 g) small potatoes, skin on
- Zest of 1 lemon
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp onion flakes
- ¼ tsp sea salt flakes
- 1 tbsp olive oil (divided)
- 2 tsp harissa paste
- 2 tsp maple syrup
- 1 tsp ground cumin
- 1 cup cooked chickpeas
- 1 head broccoli, cut into florets
Tzatziki
- 1 small cucumber, grated & drained
- 1 cup thick dairy-free yogurt (soy or similar)
- ¼ cup fresh dill, chopped
- 1 garlic clove, minced
- 2 tbsp lemon juice
- Salt & pepper to taste
Toppings
- ½ cup cherry tomatoes, halved
- 10 almonds, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Potatoes: In a bowl, toss the small potatoes with lemon zest, dried thyme, dried oregano, onion flakes, half of the olive oil, and a pinch of sea salt to evenly coat them with flavor.
- Prepare Chickpeas and Broccoli: In another bowl, mix the cooked chickpeas and broccoli florets with harissa paste, maple syrup, ground cumin, the remaining olive oil, and sea salt, ensuring all pieces are well-coated with the spice mixture.
- Roast Vegetables: Spread both the potato mixture and chickpea-broccoli mixture on a large baking sheet in a single layer. Roast in the oven for 25 to 30 minutes, tossing halfway through to ensure even cooking and caramelization.
- Make Tzatziki: While the veggies roast, combine grated and drained cucumber, dairy-free yogurt, chopped fresh dill, minced garlic, lemon juice, salt, and pepper in a bowl. Mix well and chill to allow flavors to meld.
- Assemble Bowls: Once the vegetables are roasted and slightly cooled, assemble the bowls by placing the roasted potatoes and chickpeas with broccoli at the base, topping generously with the chilled tzatziki, halved cherry tomatoes, and chopped almonds for a crunchy finish.
Notes
- Make sure to drain the grated cucumber well to prevent your tzatziki from becoming watery.
- If you prefer, use Greek yogurt instead of dairy-free for a creamier texture.
- Harissa paste adds a mild heat; adjust quantity according to your spice preference.
- This recipe can be prepared ahead and refrigerated; reheat the roasted veggies before assembling with tzatziki.
- Almonds can be substituted with pine nuts or walnuts for different textures and flavors.
