Mediterranean Sheet Pan Pita Bowls with Tzatziki

High-protein Mediterranean sheet pan pita bowls with roasted veggies and creamy dairy-free tzatziki. Easy, flavorful, and perfect for weeknight dinners or meal prep.

Author Sarah Cobacho (plantbaes.com)

PREP TIME20

COOK TIME30

TOTAL TIME50

Servings 4

Course Dinner, Lunch

Cuisine Mediterranean

Keyword cauliflower, chickpeas, cucumber, dairy-free tzatziki, Easy Dinner, garlic, gluten-free option, Healthy Lunch, hemp seeds, High Protein, hummus, jalapeño, lemon, Meal Prep, Mediterranean, onions, pita bowls, plant-based, red bell pepper (capsicum), roasted vegetables, sheet pan dinner, smoked paprika, soy yogurt, tomato, turmeric, tzatziki, weeknight dinner

Ingredients

Bowls

4 mini whole wheat pitas
1 red bell pepper sliced
1 yellow bell pepper sliced
½ medium cauliflower head chopped into small florets
3 cups chickpeas cooked
2 tbsp olive oil
1 red onion halved and sliced; keep slices stacked
12 Kalamata olives pitted and chopped
1 small cucumber diced
7 oz small tomatoes halved

Spice mix (see notes)

1 tsp ground cumin
1 tsp garlic powder
½ tsp ground turmeric
1 tsp smoked paprika
¼ tsp cayenne pepper
sea salt flakes to taste
freshly ground black pepper to taste

Tzatziki style dip

1 small cucumber
1 cup yogurt soy preferred
¼ cup fresh dill finely chopped; or sub 2 tsp dried dill
1 clove garlic minced
2 tbsp lemon juice
2 tbsp hemp seeds

Instructions

Preheat the oven to 400°F (200°C), fan on.
Combine the spices: In a small bowl, mix the cumin, garlic powder, turmeric, smoked paprika, cayenne, and a pinch of salt and pepper.
Roast: On a large sheet pan lined with baking paper, add the cauliflower, bell peppers, chickpeas, and onions. Drizzle with olive oil, sprinkle over the spices, and mix well to coat everything evenly.
Cut the red onion in half, then slice each half, keeping the slices stacked together rather than separating them. Make a little space at the back of the tray and place the onions cut-side down. Keeping them together like this helps them cook evenly with the rest of the vegetables without burning.
Bake for 25 to 30 minutes on the middle to upper rack of the oven, until everything is golden.
Prepare the tzatziki: Grate the cucumber and squeeze out excess water with a clean cloth. In a medium bowl, combine yogurt, grated cucumber, dill, garlic, and lemon juice. Season with salt and pepper.
Warm the pita bread in the oven for 2 minutes.
Assemble: You can either set everything out on the table for everyone to build their own bowls, or assemble individual bowls yourself. Enjoy!

Video

Notes

Spices: You can replace the spice mix with a store-bought blend. Great options include za’atar, shawarma spice mix, Moroccan (ras el hanout), Lebanese (lebarat) spice blend, or Cajun. Store-bought spice mixes are an easy way to add lots of flavor without buying many jars, especially if you’re new to cooking or don’t keep many spices at home.

Chickpeas: I like the chickpeas to stay a little soft for this recipe, but if you prefer them crispier, bake them on a separate tray at the top of the oven.

Gluten-free option: Use gluten-free pita or wraps (such as our quinoa lentil wraps), or build as a bowl with roasted potatoes.

Nutritional Information - Per Serving