These Greek-Style Potato Nachos have been on my mind for a while now, and the end result exceeded all expectations. If you’ve been here for a while, you’ll know that I’m partial to potato nachos. Don’t get me wrong—I love crunchy tortilla nachos, but my love for roasted potatoes always wins out! I also love anything Mediterranean or Greek-flavored, and combining the two of them in this dish is perfection.
Picture perfectly roasted lemony potatoes layered with creamy tzatziki, vibrant beetroot hummus, some crunchy veggies, and earthy Beluga lentils. It has it all: bold flavors, texture, and a good amount of fiber (16 g per serving), protein (21 g per serving), and healthy fats (from the olives and pistachios) to keep us satisfied (just as much as our taste buds) and full for hours.
They look extravagant, and I can easily imagine them being served at a trendy beach club in Mykonos, yet they’re made with really wholesome and widely available ingredients, requiring zero fancy accessories or cooking skills.
This recipe is an absolute crowd-pleaser and one I know I will make again and again, so make sure you give them go!
Why I Love This Recipe
- Nutritious and Delicious: Combining wholesome ingredients like lentils and fresh vegetables.
- High in Fiber: 16 g of fiber per serving, combined with a diversity of plant foods, makes it a great choice for feeding your microbiome.
- Well-balanced: Each serving packs 21 g of protein, which, combined with the fiber and healthy fats from olives and olive oil, will help keep you feeling full and satisfied.
- Full of Fresh Flavors: The zest of lemon and herbs brings a refreshing taste to this dish.
- Easy to Prepare: Simple, straightforward steps.
Ingredient Notes
- Black Lentils: High in protein and fiber, making them both nutritious and filling. Lentils are a great source of minerals such as iron and zinc. They are also the easiest legume to digest, making them a great option if you’re new to the bean life! Black lentils are particularly rich in anthocyanin, a powerful antioxidant.
- Kalamata Olives: A great source of healthy fats. The Kalamata version is particularly popular in Greece and brings a lot of umami flavor.
- Pistachios: Provide a crunchy texture and a boost of healthy fats. Almonds or Walnuts are good alternatives.
- Potatoes: They are so satisfying, and one of my favorite foods. They often get a bad rep due to being prepared in not the healthiest way (think crisps or french fries), but they are actually very nourishing and a great source of fiber and micronutrients. The skin is especially rich in minerals, so wash your potatoes well and make sure to keep the skin on!
- Plain Soy Yogurt: A great dairy-free alternative to regular yogurt, adding creaminess and protein.
How to Make This Recipe (Summary)
Start by preheating your oven and preparing your potatoes with seasoning and lemon. Roast them until golden and crispy.
Prepare the tzatziki by mixing shredded cucumber with garlic, lemon juice, and soy yogurt.
Assemble the nachos by layering the baked potatoes, tzatziki, fresh veggies, lentils, and hummus. Garnish with olives, pistachios, and pickled onions. View recipe card below for detailed instructions.
Variations and Tips
- Switch the Protein: Try chickpeas or white beans instead of lentils for a different flavor and texture. Roasting the chickpeas could add a delicious crunch. Another fun alternative could be marinating some seitan in lemon juice, minced garlic, and oregano and grilling it on a pan. It would give the nachos a more “chicken” gyros-style taste.
- Hummus: I used a mix of regular and beetroot hummus (check out my Beetroot Hummus recipe), but you could use either or any flavor of hummus you have on hand.
- Fresh Herbs: Fresh Dill is not always available. In a pinch, dry dill will work in the tzatziki; use 1/2 a tablespoon. Fresh mint can also be used and makes a very refreshing substitution.
- Make the most of your lemons: I use a lot of fresh lemon juice, and if you’re like me, you don’t want to waste the peel. Wash the lemons well, then peel the zest. I like to use a microplane, but a cheese grater or vegetable peeler works too. You can do this for limes and oranges, too. The zest is delightful on roasted vegetables or in salad dressings.
- Make it Cheesy: add a sprinkle of some plant-based feta cheese.
- Keep it Classic: If you’re looking for a potato nachos recipe that focuses on more classic nachos flavor, make sure to try my Potato Nachos Bowl. It was one of the first recipes I shared, and I still love it just as much to this day!
- Enjoy Straight Away: We have many meal prep recipes, but this is not one of them. For the best experience, enjoy the potatoes straight out of the oven. If you’re looking for a meal prep with Greek flavors, try my Easy Brown Rice Mediterranean Salad.
Why You’ll Love These Greek-Style Potato Nachos TLDR
- Refreshing
- Crunchy
- Nourishing
- Protein-Packed
- Quick to Make
Greek-Style Potato Nachos
Video
Ingredients
- 21 oz small potatoes
- 1 lemon (juice and zest, divided)
- 1 tsp dry oregano
- 1 tbsp olive oil
- ½ cup plain yogurt (I used soy)
- 1 garlic clove (minced)
- 1 cucumber (cut in half)
- 3 tbsp fresh dill (finely chopped)
- 5.5 oz small tomatoes (finely chopped)
- 1 cucumber
- ¾ cup black lentils (cooked)
- ⅓ cup hummus (I used regular and beetroot hummus)
- 9 kalamata olives (pitted and chopped)
- ¼ cup pickled onions (see notes)
- 2 tbsp pistachios (roughly chopped)
- sea salt flakes to taste
- freshly cracked black pepper to taste
Instructions
- Prepare the potatoes: Preheat the oven to 400 °F (fan-assisted). Wash the potatoes thoroughly, leaving the skin on. Slice the potatoes sideways to about ⅒ inch (3mm). Transfer them into a bowl and combine with the oregano, olive oil, lemon zest, juice of half of the lemon (about 1 tbsp), and a pinch of salt and pepper. Spread onto a baking tray. Ensure the potatoes are arranged in a single layer, not piled on top of one another (use a second baking tray if necessary). Bake on the middle rack of the oven for 30 minutes, rotating the tray halfway (see notes) until the potatoes are golden.
- Prepare the Tzatziki: Shred half of the cucumber, place it into a clean cloth, and squeeze out the excess water (see notes). Transfer the cucumber into a bowl, along with the minced garlic, the remaining lemon juice, a pinch of salt and pepper, and the yogurt. Mix to combine.
- Finely chop the second half of the cucumber.
- On a large plate, layer the cooked potatoes, followed by the tzatziki, chopped tomatoes, lentils, and chopped cucumber. Using a spoon, place some dollops of hummus across the dish. Top with pickled onions, olives, and chopped pistachios, and enjoy immediately!
Notes
Per Serving
FAQ
You can prepare some of the components in advance, such as the tzatziki and hummus, and marinate the potatoes, but it’s best to roast the potatoes and assemble them just before serving for the best texture.
Yes, this recipe is naturally gluten-free, ensuring it’s suitable for those with gluten sensitivities.
Plain coconut yogurt is a great alternative, offering a similar texture with a slight flavor difference.
Absolutely, all ingredients are plant-based.
Add more black lentils, or use some grilled seitan.
get our complimentary
recipe ebook
“10 Easy, Healthy, Plant-Based Breakfasts”
learn more
