Mediterranean Roasted Potato Tzatziki Bowl
A flavorful, easy-to-make mid-week dinner featuring roasted potatoes, chickpeas, and broccoli with a homemade tzatziki sauce.
Servings
Ingredients
Roasted Veggies
- 21 oz potatoes I like small cocktail potatoes with the skin on
- 1 lemon zest
- 1 tsp dry thyme
- 1 tsp dried oregano
- 1 tsp onion flakes
- ¼ tsp sea salt flakes divided
- 1 tbsp olive oil divided
- 2 tsp harissa paste
- 2 tsp maple syrup
- 1 tsp ground cumin
- 1 cup cooked chickpeas cooked
- 1 broccoli head chopped into florets
Tzatziki
- 1 small cucumber
- 1 cup thick dairy-free yogurt I used soy
- ¼ cup fresh dill finely chopped
- 1 garlic cloves minced
- 2 tbsp lemon juice
- Salt and pepper to taste
Toppings
- ½ cup 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!
Video
Notes
Potatoes: The skin of the potatoes contains lots of nutrients. If possible, keep them on. If you're using larger potatoes, chop in a similar size than the wedges in my video, or if keeping them in larger bites, consider cooking them for 30 minutes before adding the chickpeas and broccoli.
Cooking time: All ovens are a bit different. Make sure the chickpeas are slightly crispy and the potatoes golden before removing from the oven.
Almonds: You can skip the almond roasting step and use pre-roasted almonds.
Dill: I like to keep a little bit of extra fresh dill to sprinkle on the top of the dish asgarnish, but that's totally optional.
Nutritional Information - Per Serving
Calories 658kcal | Carbohydrates 100g | Protein 27g | Fat 19g | Sodium 359mg | Fiber 19g | Vitamin A 106IU | Vitamin C 134mg | Calcium 345mg | Iron 10mg