Description
This vibrant Mediterranean Bowls recipe features a delightful combination of roasted chickpeas, bell peppers, onions, and potatoes seasoned with aromatic herbs and spices, paired with a creamy, dairy-free tzatziki sauce made from vegan yogurt, cashews, tofu, and fresh dill. Perfect as a wholesome, flavorful meal that’s both nourishing and satisfying.
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 line a baking sheet with parchment paper or a reusable silicone baking mat to prevent sticking.
- Bake Vegetables: In a large bowl, combine the drained chickpeas, chopped red bell pepper, red onion, and quartered mini potatoes. Drizzle with olive oil and sprinkle the paprika, dried basil, garlic powder, oregano, dried dill, and dried parsley. Toss everything until evenly coated. Spread the mixture in a single layer on the prepared baking sheet and bake for 40 minutes, or until the potatoes are tender and the vegetables are slightly caramelized.
- Make Tzatziki: While the vegetables roast, grate the cucumber and gently squeeze out the excess liquid using a clean kitchen towel or paper towels. 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, chopped fresh dill, red wine vinegar, salt, and black pepper. Pulse a few times to incorporate all ingredients evenly.
- Assemble: Once the roasted vegetables are done, spread a generous layer of the vegan tzatziki sauce onto each serving plate or bowl. Top with the warm baked vegetable and chickpea mixture. Serve immediately and enjoy the fresh, Mediterranean-inspired flavors!
Notes
- For extra creaminess and protein, add cashews to the tzatziki, or omit for a lighter sauce.
- Make sure to drain the grated cucumber well to avoid a watery tzatziki.
- You can substitute mini potatoes with regular potatoes cut into similar-sized pieces for even cooking.
- This recipe is vegan and dairy-free, suitable for those with lactose intolerance or following a plant-based diet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat vegetables before serving.
