Mediterranean Roasted Potato Tzatziki Bowl
This colorful bowl is a comforting blend of crispy roasted veggies, hearty chickpeas, and cool, herby tzatziki. Every bite is balanced with zesty, spicy, and creamy notes—perfect for a plant-based lunch or dinner that feels indulgent but is completely nourishing.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 2–3 1x
Ingredients
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
2 tsp harissa paste
2 tsp maple syrup
1 tsp ground cumin
1 cup cooked chickpeas
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 to 400°F (200°C).
Toss potatoes with lemon zest, thyme, oregano, onion flakes, half the olive oil, and a pinch of salt.
In a separate bowl, mix chickpeas and broccoli with harissa, maple syrup, cumin, remaining oil, and salt.
Spread everything on a baking sheet. Roast for 25–30 minutes, tossing halfway.
Mix tzatziki ingredients in a bowl and chill.
Assemble bowls with roasted veggies, chickpeas, tzatziki, tomatoes, and chopped almonds.
Notes
Zesty, vibrant, and totally plant-powered—this bowl is a celebration of bold Mediterranean flavor in every bite.
Nutrition
- Calories: 450 per serving