I’m so excited for you to discover this Mediterranean Roasted Potato & Tzatziki Bowl! It’s packed with nourishing ingredients, incredibly easy to make, and delivers on both flavor and nutrition. This bowl combines perfectly roasted potatoes, crispy chickpeas, juicy tomatoes, and a creamy, fragrant homemade tzatziki that will make you feel like you’re enjoying lunch at a seaside Mediterranean café.
This recipe is the perfect example of how eating healthy absolutely does not have to be boring or complicated! Each bowl delivers a nourishing experience with 27 g of protein, 19 g of fiber and is iron-rich (10mg per serving), and will leave you feeling satisfied and energized.
With millions of views across our social platforms, this is one of my most viral recipes for very good reasons. It’s so good I even had to include it in my debut It’s been tested and approved by 100’s of people in the community, with many commenting it’s earned a spot on their weekly rotation. And 2 years later, I still make it on a regular basis, and it’s my meal of choice if I need to show someone that eating plant-based is simply just delicious!
Why I Love This Recipe
- Iron-Rich: With 10 mg of iron per serving, this bowl is a great way to support your iron intake, especially on a plant-based diet. The nonheme iron present in this recipe, is made more bioavailable by pairing it with garlic and lemon juice (vitamin C).
- High-Fiber: This recipe is packed with fiber from the potatoes, chickpeas, and broccoli, supporting digestive health and keeping you full for longer.
- Protein-Packed: with 27 g per bowl.
- Easy to Make: It comes together in just a few simple steps with minimal clean-up, perfect for mid-week meals. Yet it’s so delicious, it can double as a hosting meal.
- Customizable: You can easily swap the herbs or even switch up the vegetables to what you have on hand.
Ingredient Notes
- Potatoes: Not only delicious and one of the most satisfying food, potatoes are a great source of fiber, and surprisingly iron. Make sure to keep the skin on (wash well) to make the most of its nutrients.
- Chickpeas: Good source of protein, fiber and iron, chickpeas add a hearty texture to this bowl. They are perfect for plant-based meals and can be replaced with white beans, such as butter beans or lentils.
- Broccoli: Rich in vitamins C and K, broccoli adds a nutrient boost to this dish. To get an extra boost of sulforaphane (a compound known for its antioxidant-like properties), chop the broccoli 40 minutes before using it. This will allow to maximise its sulphorane production.
- Harissa: A spicy North African chili paste that adds warmth and depth to the dish. If you don’t have harissa, you can use a mix of paprika and chili powder.
- Tzatziki: The combination of soy yogurt, cucumber, dill, and garlic creates a refreshing sauce. If you can’t find fresh dill, mint will work as a substitute.
How to make this recipe (summary)
Start by preheating your oven to 390°F (200°C) for optimal roasting. Prepare the potatoes by tossing them in a large bowl with lemon zest, thyme, oregano, onion flakes, a pinch of salt, and half the olive oil. Roast the potatoes for 20 minutes. Prepare the chickpeas and broccoli by combining harissa, maple syrup, cumin, the remaining olive oil, and a pinch of salt in the same bowl. Coat the chickpeas and broccoli, then add them to the baking tray with the potatoes, roasting everything for another 20 minutes. Toast the almonds by placing them in an oven-safe dish and roasting for around 7 minutes. Once toasted, roughly chop the almonds.
Make the tzatziki by grating the cucumber, removing excess water with a cloth, and mixing it with soy yogurt, dill, garlic, lemon juice, salt, and pepper.
Assemble the bowl by layering the tzatziki at the bottom, then topping with the roasted veggies, baby tomatoes, and almonds. View recipe card below for detailed instructions.
Variations and Tips
- 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). To up the protein, add more chickpeas, or sub for tofu or tempeh cubes, or grilled seitan.
- Tzatziki swaps: If you can’t find any dill, you could replace it with fresh mint or parsley.
- Broccoli nutrients: To make the most of broccoli’s nutrient, chop it 40 minutes before cooking. This will allow to maximize it’s sulphoraphane productions, a compound known for its anti-cancer properties.
- Yogurt Option: I choose to use soy yogurt for its added protein, but I know that’s not always available, and any thick yogurt will work here. If choosing a lower protein option, I recommend blending a bit of extra firm tofu into the yogurt, or adding some of your protein of choice.
- If you love this one, make sure you check out our High-Protein Beetroot Medi Bowl for a delicious beetroot sauce twist. You’ll also love this High-Protein Mediterranean Pesto Bowl, Sweet & Spicy Roasted Veggies on White Bean Spread or Roasted Cauliflower Bowl with Garlic Confit Yogurt Dip.
Why You’ll Love This Mediterranean Potato Tzatziki Bowl TLDR
- Flavorful
- Nutrient-Dense
- Versatile
- Crowd-Pleaser (an extremely popular recipe on our socials and blog)
Mediterranean Roasted Potato Tzatziki Bowl
Video
Equipment
Ingredients
Roasted Veggies
- 21 oz (600 g) potatoes - I like small cocktail potatoes with the skin on
- 1 lemon zest
- 1 tsp (1 g) dry thyme
- 1 tsp (1 g) dried oregano
- 1 tsp (2 g) onion flakes
- ¼ tsp sea salt flakes - divided
- 1 tbsp (15 ml) olive oil - divided
- 2 tsp (10 g) harissa paste
- 2 tsp (10 ml) maple syrup
- 1 tsp (2 g) ground cumin
- 1 cup (165 g) chickpeas - cooked
- 1 broccoli - head chopped into florets
Tzatziki
- 1 small cucumber
- 1 cup (240 g) thick dairy-free yogurt - I used soy
- ¼ cup (12 g) fresh dill - finely chopped
- 1 garlic cloves - minced
- 2 tbsp (30 ml) lemon juice
- salt and pepper to taste
Toppings
- ½ cup (75 g) cherry tomatoes - chopped in half
- 10 almonds - roughly chopped
Instructions
- Prepare the roasted veggies: Preheat the oven to 400°F (200°C).
- Wash the potatoes thoroughly with the skin on (for a more nutrient-dense option!) and chop them into wedges shape.
- In a large bowl, mix together the diced potatoes, lemon zest, thyme, oregano, onion flakes, a pinch of salt, plus 1½ teaspoons (8 ml) of the olive oil. 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, cumin, the remaining half of the olive oil, and a pinch of salt. Add the chickpeas and broccoli florets, mixing well to coat them thoroughly.
- 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. Alternatively you can use pre-roasted almonds.
- Prepare the tzatziki: Grate the cucumber and use a clean cloth to squeeze out any excess water. In a medium-sized bowl, mix together the soy yogurt, grated cucumber, dill, garlic and lemon juice, and season with salt and pepper to taste.
- To serve, spread the tzatziki in a bowl. Add the roasted vegetables on top, followed by the tomatoes and almonds. Enjoy!
Notes
Per Serving
FAQ
You can make the tzatziki ahead of time, and marinade the potatoes and chickpeas and broccoli, however I recommend roasting them when serving.
Yes, it is gluten-free!
Yes, use pumpkin seeds instead of almonds
No, this meal is not freezer friendly.
This one is best enjoyed straight away, but you could store the tzatziki and veggies separately in the fridge in airtight containers and reheat the veggies before serving.
Any thick neutral tasting yogurt will work.
Fresh mint makes for a delicious alternative.
This was delicious and such an easy and nutritious dinner to make. I made extra for leftovers and let me tell you, I am looking forward to lunch tomorrow! I will be adding this to my regular dinner rotation for sure! Thank you for sharing this recipe!
So happy you loved it Rachael 💚 Thanks for sharing!
Sarah, you’re a genius!!! All your recipes are amazing and this was no exception. *Chef’s kiss* thank you!
You’re going to make me blush 🤭 so happy you’re loving the recipes Astrid 🥰
I am excited to try this recipe after coming across it on reels. I am watching my calories right now and am surprised to see it has such a high count since it seems like most of the ingredients are vegetables and spices. Where does the bulk of the calories come from? Wondering if there are any possible substitutions…
Hey Kate, there’s a lot more than just veggies and spices here. This recipe is designed to be a complete and balanced meal that hits all of our nutrient requirements. Some easy swap you can do are to skip the oil (you can use vegetable broth instead to get the spices to stick, and cook a little longer to get it a bit crispier), skip the almonds, and reduce the potatoes to 400 g for the whole recipe. This will get you to 485 calories per servings. You can also filter my recipes to use the “lower calories” option, to find more ideas 🙂 Hope you love it, and good luck with your health journey!
We just made this for dinner, sooooo good! My girlfriend found it on her reels through your page.
I’m so happy you both enjoyed it 💚
Perfect, I could eat this every day! Sharing it with friends, it is a must try!
Thanks so much Ana, I’m so happy you enjoyed it, thanks for sharing 💚
This is too good! Perfectly balanced taste and textures. Thank you!
Thanks so much Krista, I’m so happy you’re enjoying the recipe 💚
Holy moly! This is really good. Loving it 😍 Thanks 🙏🏽
Hey Annemarie, I’m so happy you loved it! Thank you for sharing 💕
This was delicious! I made it tonight and will be making it frequently because of how easy it is to make. I didn’t have yogurt so I used blended silken tofu.
Love the idea of blending silken tofu for yogurt! I’m very happy you loved it 🥰
Such a great dish, like others I will definitely be including this to my repertoire! Ticks all the boxes, healthy, flavoursome, accessible ingredients, quick and easy and fun to eat, satisfying. I used frozen broccoli and omitted the dill (didn’t have any on hand)
Thank you for sharing
Hey Linda, thank you for sharing your tips with us! I’m glad to hear it also works with frozen broccoli, makes it so convenient! So happy you loved it 😍
Ez valami mennyei! Köszönöm, hogy elindulhattam a vega ételek ízvilágába!
Excellent dish! It’s a keeper. Thank you for the recipe.
Hey Sandra, so happy you love it!
This was amazing! I will definitely be making this regularly. Thank you!
Thanks Kelly, I’m so happy to hear that 💚
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
This was delicious!! Made it tonight and will definitely be making it many times in the future!
Hey Becky, I’m so happy to hear you loved the Medi Bowl 💚
I look forward to making this. Question – does the calcium come from fortified soy yogurt or just naturally occurring in all the ingredients? I end up using dairy yogurt because soy yogurt is very hard to find here. I can make my own, but it only works with non-fortified soy milk and I really need the additional calcium. Thanks in advance!
Hey Jennifer, I just had a look and 100mg per servings (200mg from the whole recipe) came from the soy yogurt that I used, so 200mg per servings are still coming from the other ingredients. If you need to up your calcium intake have you looked at red algea calcium powder for homemade dairy replacement products? I use it in my homemade milks 🙂
Thank you for the response. What brand of red algae calcium do you like?
Maravilloso gracias!!!
Te nadas 💚
My husband and I just made this recipe after finding it on Instagram and wow. It’s a new staple of ours now for sure! So delicious. Thank you!
Hey Alex, I’m so happy you both loved it, thanks for the feedback 💕
One of my favourites!!!
I’m so happy to hear that 💚
I made this today into a WFPB version by leaving out the oil and just mix the things with the spices on baking tray . Left out the nuts too. It’s very light, despite the amount of potatoes . Worth repeating
Hey Berti, love how you made it WFPB!
Our favorite recipe that we keep coming back to a lot! So tasty!
Thanks so much Elli! I’m so happy to hear that 💚
Delicious! We didn’t have any yogurt, so simply topped it with a homage ranch dressing. We loved it!
I love this twist idea, I’ll have to try it with our ranch dressing too 😍
Very delicious – thank you for the recipe!
I’m so happy you liked it 💚
I’ve made this twice now. The first time I made it exactly as recipe required because that’s what I do. It was excellent. But then today I was craving it again, and I made a few substitutions based on what I had in the fridge. I had some store-bought to tzaziki so I used that. I didn’t feel like measuring spices so I use some Zhug that I had. And I was out of maple syrup, so I used Cajun cane syrup. Otherwise, just the same. Still so damn good. Thank you for this recipe!
That’s awesome! Love a good short cut 😍
Made this last night for my not-vegetarian sister and brother-in-law, and we all loved it. I can’t wait to make it again- the combo of flavors was really satistfying. I didn’t have harissa (since having covid, I can’t tolerate much heat) so used a little chili garlic paste instead, and I added a red bell pepper because I had one on hand, and the color was a nice addition. I also used parsley instead of dill (again, just what I had on hand). I agree that the prep took longer than the recipe said–I’d say 20-ish minutes for everything. But thank you–this is going in my regular rotation, too, as others have said, and I’m off to look through your other recipes.
Made this last night for my not-vegetarian sister and brother-in-law, and we all loved it. I can’t wait to make it again- the combo of flavors was really satistfying. I didn’t have harissa (since having covid, I can’t tolerate much heat) so used a little chili garlic paste instead, and I added a red bell pepper because I had one on hand, and the color was a nice addition. I also used parsley instead of dill (again, just what I had on hand). I agree that the prep took longer than the recipe said–I’d say 25 minutes for everything. But thank you–this is going in my regular rotation, too, as others have said, and I’m off to look through your other recipes.
Hey Jp, I’m so happy to hear you and your guests loved it! Thank you for the feedback, it’s always welcomed, as you’re the second person to mention it, I’ve adjusted it, I think in this case I did underestimate how long it would take to recreate it at home 🙂
This is one of my favorite dishes to make. I discovered the recipe over the summer, and it’s now a regular on my meal rotation. So delicious, and I adore how easy it is to make.
That makes me so happy! Thank you Brittany!
I made this and it was absolutely amazing!!! It is definitely a keeper. Thank you so much for all that you do. 😇🙏🏽💜💗
I’m so happy you liked it 🥰 Thank you so much for your kind words 🥹💚
I would like to make this but I cannot find any Harissa paste. Any substitute?
You can skip it and add a little bit of chili powder or flakes if you want a bit of a kick 🙂
Just made this tonight and it is a huge “yes please” for us! It did take some to chop everything but well worth it and it still came together in under an hour. This is going into our regular dinner rotation for sure. Full of flavours!
I’m so happy to hear that, thank you for sharing 🤍
Super easy, delicious, and satisfying! There was definitely more than 10 minutes of prep time, and I’m an experienced, efficient cook, but it was time well-spent. My daughter took a few bites and asked me to .are it again soon.
Hey Fran, so happy you liked it, and thanks for the feedback about the time, how long would you say the prep took you?