Mediterranean Roasted Potato Tzatziki Bowl

A flavorful, easy-to-make mid-week dinner featuring roasted potatoes, chickpeas, and broccoli with a homemade tzatziki sauce.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the roasted veggies: Preheat the oven to 400°F (200°C).

Step 2

Wash the potatoes thoroughly with the skin on (for a more nutrient-dense option!) and chop them into wedges shape.

Step 3

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.

Step 4

Spread the potatoes on a baking tray and bake in the preheated oven for 20 minutes.

Step 5

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.

Step 6

Add the chickpeas and broccoli to the baking tray with the potatoes and continue to bake for an additional 20 minutes.

Step 7

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.

Step 8

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.

Step 9

To serve, spread the tzatziki in a bowl. Add the roasted vegetables on top, followed by the tomatoes and almonds. Enjoy!

↑Support creators by visiting their site 😊