Description
This vibrant Mediterranean Bowls recipe features perfectly roasted chickpeas, bell peppers, onions, and mini potatoes seasoned with an aromatic blend of herbs and spices. Complemented by a creamy, dairy-free tzatziki made from vegan yogurt, extra firm tofu, cashews, and fresh cucumber, this dish offers a wholesome, flavorful meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Roasted Vegetables
- 1 can chickpeas, drained and rinsed
- 1 red bell pepper, roughly chopped
- 1 red onion, roughly chopped
- 2½ cups mini potatoes, quartered
- 2 tbsp olive oil
- 1 tbsp paprika
- 2 tsp dried basil
- 2 tsp garlic powder
- 2 tsp oregano
- 1 tsp dried dill
- 1 tsp dried parsley
Tzatziki Sauce
- ½ large cucumber, grated
- 1½ cups unsweetened vegan yogurt (coconut or soy)
- ½ cup cashews (optional, for extra creaminess)
- 1 cup extra firm tofu
- 2 cloves garlic
- 2 tbsp red wine vinegar
- ¼ cup fresh dill, chopped
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or a reusable baking mat to prevent sticking.
- Prepare and Bake Vegetables: In a large bowl, combine the chickpeas, red bell pepper, red onion, and quartered mini potatoes. Drizzle with olive oil, then sprinkle with paprika, dried basil, garlic powder, oregano, dried dill, and dried parsley. Toss everything thoroughly to ensure even coating. Spread the mixture evenly on the prepared baking sheet and bake for 40 minutes, or until the potatoes are tender and vegetables are nicely roasted.
- Drain Cucumber: While the vegetables roast, grate the cucumber and gently squeeze out excess liquid to prevent a watery tzatziki.
- Make the Tzatziki Sauce: In a blender or food processor, combine the unsweetened vegan yogurt, cashews (if using), extra firm tofu, and garlic cloves. Blend until smooth and creamy. Then add the grated cucumber, fresh chopped dill, red wine vinegar, salt, and black pepper, blending briefly to combine all ingredients evenly.
- Assemble the Bowls: Spread a generous layer of the creamy tzatziki sauce on serving plates or bowls. Top with the warm, roasted vegetable mixture. Serve immediately and enjoy the fresh, tangy flavors and hearty textures of this Mediterranean-inspired meal.
Notes
- For added creaminess in tzatziki, soak cashews in hot water for 15 minutes before blending.
- Feel free to swap mini potatoes with baby Yukon or fingerling potatoes for variety.
- Adjust spices to taste, especially paprika and garlic powder, according to your preference.
- This dish can be made gluten-free by ensuring all spices and yogurt alternatives are certified gluten-free.
- Leftovers keep well in the fridge for up to 3 days; reheat vegetables before assembling.
