Mediterranean Roasted Potato & Tzatziki Bowl

Name: Mediterranean Roasted Potato & Tzatziki Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
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 cumin, ground; 1 cup cooked chickpea; 1 broccoli head, diced in florets; 1/2 cup baby tomatoes; 10 almonds; 1 cup soy yogurt; 1 cucumber; 1/4 cup fresh dill, chopped; 1 garlic, minced; 2 tbsp lemon juice; salt & pepper to taste

7 steps

Prep:20minCook:40min

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

Updated at: Tue, 30 Apr 2024 23:46:43 GMT

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Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

To serve, layer the tzatziki in a bowl, followed by the roasted vegetables, tomatoes, and chopped almonds. Enjoy your Mediterranean Roasted Potato & Tzatziki Bowl!

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