Mediterranean Potato Tzatziki Bowl

Author: Sarah Cobacho

Published: July 20, 2023

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Big plant based bowl of Mediterranean style potatoes with Tzatziki

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)
Big plant based bowl of Mediterranean style potatoes with Tzatziki

Mediterranean Roasted Potato & Tzatziki Bowl

4.9 from 49 votes
A flavorful, easy-to-make mid-week dinner featuring roasted potatoes, chickpeas, and broccoli with a homemade tzatziki sauce.
Sarah Cobacho (plantbaes.com)
Prep Time20 minutes
Cook Time40 minutes
Total Time50 minutes

Video

Servings 2

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

Calories 658kcalCarbohydrates 100gProtein 27gFat 19gSodium 359mgFiber 19gVitamin A 106IUVitamin C 134mgCalcium 345mgIron 10mg
COURSE Dinner
CUISINE Mediterranean-Inspired
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25 Comments

  1. 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!5 stars

  2. 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 repeating5 stars

  3. Delicious! We didn’t have any yogurt, so simply topped it with a homage ranch dressing. We loved it!

      1. 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!5 stars

  4. 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.5 stars

  5. 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.5 stars

    1. 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 🙂

  6. 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.5 stars

  7. I made this and it was absolutely amazing!!! It is definitely a keeper. Thank you so much for all that you do. 😇🙏🏽💜💗5 stars

  8. 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!

  9. 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.5 stars

    1. Hey Fran, so happy you liked it, and thanks for the feedback about the time, how long would you say the prep took you?

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