Indulge in the flavors of the Mediterranean with this Potato Tzatziki Bowl! This dish is not only delicious but also packed with nutrients, making it a perfect choice for a healthy mid-week meal. The combination of roasted potatoes, fresh vegetables, and creamy tzatziki sauce will transport you straight to a Mediterranean seaside restaurant.
Potatoes have received such a bad reputation as an unhealthy food while they are actually a fantastic option to add to our meals. I think that’s mostly due to how they are prepared, as they often come deep-fried or drenched in butter.
Potatoes are very satiating, taste delicious, and bring fiber, vitamin C, iron, potassium, and B6, and a bonus point if you keep the skin on!
If you’re looking to up your iron intake, this one is great to add to the meal plan, with 10mg per serving.
Fresh herbs are amazing but not always available. If you cannot get fresh dill, you can add a couple of tsp of dry one or swap for some mint or flat parsley. All of these options will taste great!
Why This Recipe Works
- Simple Ingredients: Most of the ingredients are pantry staples.
- Nutrient-Rich: Packed with vitamins and minerals.
- Absolutely Delicious: Extremely fresh and satisfying.
Ingredient Notes
- Potatoes: Use russet for a fluffier texture. Sweet potatoes can be a good substitute.
- Vegetables: Feel free to add or remove veggies according to your preference.
FAQ
- Can I make this dish ahead of time? Yes, just prepare the components and assemble them when ready. Just keep the sauce and veggies separated until you serve. It’s also great cold!
- Is this recipe gluten-free? Yes, it is gluten-free!
Variations and Tips
- Spice it Up: Add a dash of hot sauce, or chili powder for an extra kick.
- Swap the protein: You could use white beans instead of chickpeas or even lentils (only bake for half the time in the oven if using lentils).
- Tzatziki swaps: If you can’t find any dill, you could replace it with mint or parsley. We use soy yogurt for the extra protein; however, any thick dairy-free yogurt can be used.
- If you love this one, make sure you check out our High-Protein Beetroot Medi Bowl for a delicious beetroot sauce twist!
Why You’ll Love This Mediterranean Potato Tzatziki Bowl
- Flavorful
- Nutrient-Dense
- Versatile
- Crowd-Pleaser (an extremely popular recipe on our socials and blog)
Mediterranean Roasted Potato & Tzatziki Bowl
Video
Equipment
Ingredients
- 600 g potatoes, diced
- 1 tsp dry oregano
- 1 tsp dry thyme
- 1 tsp onion flakes
- 1 lemon zest
- 1 tbsp olive oil, divided
- 2 tsp harissa
- 2 tsp maple syrup
- 1 tsp ground cumin
- 1 cup cooked chickpea
- 1 broccoli (head chopped into florets)
- ½ cup baby tomatoes
- 10 almonds
Tzatziki
- 1 cup soy yogurt
- 1 cucumber
- ¼ cup fresh dill, chopped
- 1 garlic, minced
- 2 tbsp lemon juice
- salt and pepper to taste
Instructions
- Preheat the oven to 400 F/200 C. In a large bowl, combine the diced potatoes, lemon zest, thyme, oregano, onion flakes, a pinch of salt, and half the olive oil. Mix well to ensure the potatoes are well coated.
- Spread the potatoes on a baking tray and bake in the preheated oven for 20 minutes.
- In the same large mixing bowl, combine the harissa, maple syrup, ground cumin, the remaining half of the olive oil, and a pinch of salt. Add the chickpeas and broccoli florets, stirring well until thoroughly coated.
- Add the chickpeas and broccoli to the baking tray with the potatoes and continue to bake for an additional 20 minutes.
- While the vegetables are roasting, place the almonds in an oven-safe dish and bake for 7 minutes. Once done, remove from the oven and chop roughly.
- For the tzatziki, grate the cucumber and press using a cloth to remove the excess water. In a separate bowl, combine the soy yogurt, grated cucumber, chopped dill, minced garlic, lemon juice, and salt & pepper to taste.
- To serve, layer the tzatziki in a bowl, followed by the roasted vegetables, tomatoes, and chopped almonds. Enjoy your Mediterranean Roasted Potato & Tzatziki Bowl!
Per Serving
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Delicious! We added grilled chicken and substituted tomato for red pepper! Delish!
Thanks Beth, so happy you liked it!
Perfect nourishing lunch! I am already looking forward to the leftovers. Thank you!
Hey Sonia, thank you for your comment! I’m so happy you enjoyed it