Classic Mediterranean Roasted Vegetables (Printer View)

A nourishing bowl featuring golden roasted vegetables and chickpeas over a creamy tzatziki base.

# What you'll need:

→ Roasted Vegetables

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 red bell pepper, diced
03 - 1 red onion, cut into wedges
04 - 3 cups potatoes, cut into ¾-inch cubes
05 - 3 tablespoons olive oil
06 - 1 tablespoon paprika
07 - 2 teaspoons dried basil
08 - 3 teaspoons garlic powder
09 - 3 teaspoons dried oregano
10 - 1 teaspoon dried dill
11 - 1 teaspoon dried parsley
12 - ¾ teaspoon salt
13 - ½ teaspoon freshly ground black pepper

→ Tzatziki Sauce

14 - ½ cucumber, grated with excess moisture removed
15 - 2 cups Greek yogurt or plant-based yogurt
16 - ½ cup raw cashews
17 - 1 cup firm tofu
18 - 2 garlic cloves, minced
19 - 2 tablespoons red wine vinegar
20 - ¼ cup fresh dill, chopped
21 - 1 teaspoon salt
22 - ½ teaspoon black pepper
23 - 1 teaspoon lemon juice

# Method:

01 - Set oven to 400°F and allow to fully preheat.
02 - Dice red bell pepper into even pieces, cut red onion into wedges, cube potatoes into ¾-inch pieces, and rinse and drain canned chickpeas.
03 - In a small mixing bowl, whisk together paprika, dried basil, garlic powder, dried oregano, dried dill, dried parsley, salt, and black pepper until evenly distributed.
04 - On a large baking sheet, combine potatoes, bell pepper, onion, and chickpeas. Drizzle with olive oil and add spice blend. Toss thoroughly until all components are evenly coated. Spread in a single layer across the sheet.
05 - Place baking sheet in preheated oven and roast for 40 minutes, stirring halfway through cooking, until vegetables develop golden color and tender texture with caramelized edges.
06 - While vegetables roast, add yogurt, cashews, tofu, and minced garlic to blender. Process until smooth and creamy consistency is achieved.
07 - Transfer blended mixture to a bowl. Add grated cucumber with excess moisture removed, fresh dill, red wine vinegar, salt, black pepper, and lemon juice. Stir well and adjust seasonings to taste.
08 - Spread generous layer of tzatziki sauce onto serving bowls or plates. Top with roasted vegetables and chickpeas. Serve immediately.

# Expert Advice:

01 -
  • It's a complete protein bowl that doesn't feel like you're being virtuous about it—it's genuinely delicious.
  • The contrast between crispy, caramelized vegetables and silky tzatziki sauce creates this texture play that keeps you interested through every spoonful.
  • You can make it once and eat well for two days, or adapt it however your fridge dictates.
02 -
  • Don't skip squeezing the cucumber dry, or your beautiful tzatziki will separate and water down after a few hours.
  • If your roasted vegetables sit too long before serving, they lose their crispy edges; this bowl is best eaten within 30 minutes of coming out of the oven.
03 -
  • Make the tzatziki a few hours ahead; it actually tastes better when the flavors have time to meld, and you'll have less to do when you're hungry.
  • If you notice your vegetables aren't crisping up, your oven might run cool—bump it to 425°F and check them closer to 35 minutes instead of 40.
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