Mediterranean Roasted Vegetables Bowl (Print)

Golden roasted vegetables and chickpeas served with a creamy, protein-rich tzatziki sauce.

# Ingredients:

→ Roasted Vegetables

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 red bell pepper, diced
03 - 1 red onion, cut into wedges
04 - 3 cups potatoes, cut into ¾-inch cubes
05 - 3 tablespoons olive oil
06 - 1 tablespoon paprika
07 - 2 teaspoons dried basil
08 - 3 teaspoons garlic powder
09 - 3 teaspoons dried oregano
10 - 1 teaspoon dried dill
11 - 1 teaspoon dried parsley
12 - ¾ teaspoon salt
13 - ½ teaspoon freshly ground black pepper

→ Tzatziki Sauce

14 - ½ cucumber, grated with excess moisture removed
15 - 2 cups plain yogurt, Greek or plant-based
16 - ½ cup raw cashews
17 - 1 cup firm tofu
18 - 2 garlic cloves, minced
19 - 2 tablespoons red wine vinegar
20 - ¼ cup fresh dill, chopped
21 - 1 teaspoon salt
22 - ½ teaspoon black pepper
23 - 1 teaspoon lemon juice

# Directions:

01 - Preheat oven to 400°F.
02 - Cut potatoes into ¾-inch cubes, dice bell pepper, cut onion into wedges, and rinse and drain chickpeas thoroughly.
03 - In a small bowl, mix together paprika, basil, garlic powder, oregano, dill, parsley, salt, and black pepper.
04 - On a large baking sheet, combine potatoes, bell pepper, onion, and chickpeas with olive oil and spice blend, tossing until evenly coated. Spread in a single layer.
05 - Roast for 40 minutes, stirring halfway through, until vegetables are golden and tender with caramelized edges.
06 - In a blender, combine yogurt, cashews, tofu, and garlic. Blend until smooth and creamy.
07 - Grate cucumber and squeeze out excess water. Transfer blended mixture to a bowl and stir in cucumber, dill, red wine vinegar, salt, pepper, and lemon juice. Adjust seasonings to taste.
08 - Spread a generous layer of tzatziki sauce onto each bowl or plate. Top with roasted vegetables and chickpeas. Serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent hours in a Greek kitchen when you really just roasted things and blended a sauce.
  • One bowl delivers real staying power—the kind of protein and fiber that keeps you satisfied without that afternoon slump.
  • You can make it Sunday and actually enjoy eating it Wednesday because the flavors only get better.
02 -
  • If your tzatziki sauce tastes watery after sitting, it's because you didn't squeeze the cucumber enough—learn this once and you'll never make that mistake again.
  • The vegetables need that 40 minutes to properly caramelize; rushing it will leave you with steamed potatoes, not roasted ones, and that changes the entire personality of the dish.
03 -
  • Don't rinse your grated cucumber under water—squeeze it between paper towels or a clean kitchen towel to remove moisture without losing flavor.
  • Taste your tzatziki sauce before serving because that's when you adjust the seasoning; Greek yogurt can vary in tanginess, so what works once might need tweaking next time.
Back