If you are looking for a vibrant, wholesome, and absolutely delicious meal, this Mediterranean Veggie Bowl with Tzatziki Recipe is going to become your new favorite. It beautifully combines roasted chickpeas, potatoes, and fresh veggies seasoned with fragrant Mediterranean spices, paired with a creamy, tangy tzatziki that elevates every bite. This dish not only bursts with color and texture but brings the authentic flavors of the Mediterranean to your kitchen in an easy and satisfying way.
Ingredients You’ll Need
This Mediterranean Veggie Bowl with Tzatziki Recipe is all about simplicity and quality ingredients that shine on their own and come together to create something extraordinary. Each ingredient adds something special, from hearty chickpeas supplying protein and texture to fresh herbs that bring brightness, making this dish as tasty as it is colorful.
- Chickpeas: Canned and rinsed, chickpeas add a delightful creaminess and plant-based protein to the bowl.
- Red bell pepper: Adds a sweet crunch and vibrant red color that makes the dish pop.
- Red onion: Roughly chopped for a subtle sharpness that mellows when roasted.
- Mini potatoes: Quartered to roast perfectly golden and fluffy inside.
- Olive oil: Vital for roasting and bringing all the spices together with a silky texture.
- Paprika: Provides a smoky depth and beautiful color to the vegetables.
- Dried basil: Brings a hint of sweet, aromatic freshness.
- Garlic powder: A must for that comforting, garlicky warmth.
- Oregano: Classic Mediterranean herb that rounds out the flavor profile.
- Dried dill: Adds a slightly tangy, herbal note to complement the tzatziki.
- Dried parsley: For a subtle earthiness and color contrast.
- Cucumber: Grated and drained, it keeps the tzatziki wonderfully fresh and cooling.
- Unsweetened vegan yogurt: The creamy base of the tzatziki without any added sugar.
- Cashews (optional): Soaked and blended for extra richness in the tzatziki.
- Extra firm tofu: Adds protein and creaminess when blended into the tzatziki sauce.
- Garlic cloves: Freshly blended for a punch of flavor in the sauce.
- Red wine vinegar: Balances the creaminess with a bright tang.
- Fresh dill: Chopped to sprinkle into and garnish the tzatziki, bringing lively green notes.
- Salt: Enhances all the flavors in the dish perfectly.
- Black pepper: Adds just the right kick of heat.
How to Make Mediterranean Veggie Bowl with Tzatziki Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 400°F. While you wait, prepare a baking sheet by lining it with parchment paper or a reusable baking mat. This step ensures your veggies roast evenly without sticking, making cleanup a breeze.
Step 2: Prepare and Bake the Vegetables
In a large bowl, toss the chickpeas, roughly chopped red bell pepper, red onion, and quartered mini potatoes with olive oil. Sprinkle in the paprika, dried basil, garlic powder, oregano, dried dill, dried parsley, salt, and pepper. Mix everything together until the vegetables and chickpeas are evenly coated with this fragrant spice blend. Spread them out in a single layer on the baking sheet, making sure they have plenty of space. Roast in the oven for about 40 minutes, or until the potatoes are tender and golden, stirring halfway to ensure even cooking. The result is caramelized, flavorful veggies that form the hearty base of your bowl.
Step 3: Make the Tzatziki Sauce
While the vegetables roast, start on your creamy vegan tzatziki. First, grate the cucumber and gently squeeze out excess moisture with a clean kitchen towel or paper towel—this prevents your sauce from becoming watery. In a blender or food processor, combine the unsweetened vegan yogurt, cashews if you’re using them, extra firm tofu, and fresh garlic cloves. Blend until silky smooth. Then stir in the grated cucumber, chopped fresh dill, red wine vinegar, salt, and black pepper. Taste and adjust seasonings as you like. This tzatziki is wonderfully creamy with a fresh brightness that perfectly complements the roasted veggies.
Step 4: Assemble Your Mediterranean Veggie Bowl with Tzatziki Recipe
To build your bowl, spread a generous dollop of tzatziki on each plate or bowl. Then top with the roasted chickpeas, potatoes, and veggies, making sure to scoop up all the roasted bits and spicy coatings. The contrast of warm, hearty veggies with the cool, creamy tzatziki is irresistible every single time.
How to Serve Mediterranean Veggie Bowl with Tzatziki Recipe
Garnishes
A sprinkle of extra fresh dill, a drizzle of olive oil, or a few lemon wedges on the side add an elegant touch and elevate the Mediterranean flavors even more. You could also toss in some kalamata olives or sprinkle crumbled vegan feta cheese for a tangy burst.
Side Dishes
This bowl stands gloriously on its own but pairs beautifully with warm pita bread or a crisp green salad for an even heartier meal. A side of grilled eggplant or zucchini also complements it perfectly, extending those Mediterranean vibes.
Creative Ways to Present
Serve this Mediterranean Veggie Bowl with Tzatziki Recipe in a rustic bowl for an earthy feel or on a large platter for family-style sharing. You can even layer the ingredients in a glass jar for a portable lunch option that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store leftover roasted vegetables and tzatziki separately in airtight containers in the refrigerator for up to 3 days. Keeping them apart ensures the veggies stay crisp and the tzatziki fresh.
Freezing
The roasted veggies freeze fairly well—place them in a freezer-safe container or bag and freeze for up to 2 months. Because of the fresh yogurt base, the tzatziki sauce is best made fresh, so avoid freezing it.
Reheating
To enjoy leftovers, gently reheat the roasted vegetables in the oven or on the stovetop to bring back their crispness and warmth. Serve with fresh tzatziki straight from the fridge for the best flavor contrast.
FAQs
Can I use fresh herbs instead of dried for this Mediterranean Veggie Bowl with Tzatziki Recipe?
Absolutely! Fresh herbs can brighten the dish even more. Just reduce the quantity by about half because fresh herbs have a more delicate flavor than dried.
Is this recipe vegan and gluten-free?
Yes, this Mediterranean Veggie Bowl with Tzatziki Recipe is naturally vegan and gluten-free, making it suitable for many dietary preferences.
Can I substitute the tofu in the tzatziki?
If you’re not a fan of tofu, you can swap it for additional cashews or use a non-dairy cream cheese to keep the sauce creamy and thick.
How spicy is this bowl?
This recipe is mild, focusing on aromatic herbs rather than heat. You can always add a pinch of cayenne pepper or a dash of hot sauce if you like a bit of kick.
What can I do with leftover tzatziki?
Leftover tzatziki is fantastic as a dip for fresh veggies, a spread for sandwiches or wraps, or a sauce for grilled tofu or tempeh. It keeps your meals fresh and flavorful!
Final Thoughts
I cannot recommend this Mediterranean Veggie Bowl with Tzatziki Recipe enough for anyone craving a healthy, vibrant, and totally satisfying meal that feels both fresh and comforting. It’s perfect for weeknight dinners, meal prep, or impressing friends with midweek flavor fireworks. Give it a try — your taste buds will thank you!
Print
Mediterranean Veggie Bowl with Tzatziki Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Description
This vibrant Mediterranean Bowls recipe combines roasted chickpeas, bell peppers, onions, and mini potatoes with a creamy vegan tzatziki made from yogurt, tofu, and fresh herbs. It’s a wholesome, satisfying meal perfect for a nutritious lunch or dinner that celebrates fresh flavors and plant-based ingredients.
Ingredients
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 silicone baking mat to prevent sticking.
- Bake Vegetables: In a large bowl, combine the drained chickpeas, roughly chopped red bell pepper, red onion, and quartered mini potatoes. Drizzle with olive oil and sprinkle with paprika, dried basil, garlic powder, oregano, dried dill, and dried parsley. Toss everything together until the vegetables are evenly coated. Spread the mixture in a single layer on the prepared baking sheet. Bake in the preheated oven for about 40 minutes, or until the potatoes are tender and slightly caramelized, stirring halfway through for even cooking.
- Prepare Cucumber: While the vegetables are roasting, grate half a large cucumber and place the grated cucumber in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible to avoid a watery tzatziki.
- Make Tzatziki Sauce: In a blender or food processor, combine the unsweetened vegan yogurt, cashews (if using), extra firm tofu, and garlic cloves. Blend until completely smooth and creamy. Transfer the blended mixture to a bowl, then stir in the drained grated cucumber, fresh chopped dill, red wine vinegar, salt, and black pepper. Mix thoroughly to combine all flavors.
- Assemble the Bowls: Spread a generous amount of the creamy vegan tzatziki onto serving plates or bowls. Top with a hearty portion of the roasted vegetable and chickpea mixture. Serve immediately and enjoy your fresh, flavorful Mediterranean bowls!
Notes
- For extra protein and creaminess, cashews are optional but highly recommended in the tzatziki.
- Be sure to drain the grated cucumber well to keep your tzatziki thick and not watery.
- You can substitute the tofu with dairy yogurt if not vegan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the seasoning according to taste, especially salt and herbs.
