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
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 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.
