Dinner
Roasted Veggie Tzatziki Bowls on the Stove
These Roasted Veggie Tzatziki Bowls are not only dependable for meal-prep but they’re such a simple dinner that feels fancy
- Serves 4
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
I have a good friend who always seems to have her finger on the pulse of what’s hot in the food space and she told me that recipes you can fit into and eat out of 1 bowl are HOT right now. SO, that’s what we’re doing today with these Roasted Veggie Tzatziki Bowls!
I truly love recipes like this because they’re so filling and well rounded but also come together quickly without a lot of fuss. Worth keeping this method for that:)
Ingredients we’re working with:
- Cauliflower
- Broccoli
- Baby potatoes
- Radish
- Roasted chickpeas
- tzatziki sauce
- pickled red onions for serving!
Making this is also ESPECIALLY unfussy, all of the veggies + the chickpeas get added to a baking sheet and tossed with olive oil + spices before being roasted in the oven.
Once they’re done, all that’s left to do is pile them high in a bowl on top of tzatziki sauce with some fresh herbs and pepitas to garnish!
More savory recipes to try:
The recipe
Roasted Veggie Tzatziki Bowls from the Pantry
These Roasted Veggie Tzatziki Bowls are not only dependable for meal-prep but they’re such a simple dinner that feels fancy but is reliable so unfussy to throw together!
- Serves 4
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Ingredients
- 15 oz can of chickpeas (rinsed and drained)
- 1 large head of broccoli (chopped into bite sized pieces (about 2-3 cups))
- 1 cup radishes (diced, about 8 medium radishes/ 1 bunch)
- 3 cups baby potatoes (diced)
- 2 cups cauliflower cut into bite sized pieces (about ½ a head of cauliflower)
- 1 ½ tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon cinnamon
- ¼ cup tzatziki sauce for serving* (per serving (so a cup total))
- Optional for topping: tomatoes (minced parsley or other fresh herb, pumpkin seeds/ nuts)
Method
- 1
Preheat the oven to 400 degrees F and line 2 large baking sheets with parchment paper or spray with cooking spray.
- 2
I like to mix everything on one sheet and then divide it between 2 sheets so that it roasts more evenly. Add the chickpeas, broccoli, radish, baby potatoes, and cauliflower to the baking sheet(s). Drizzle on the olive oil and sprinkle on the paprika, garlic powder, salt, oregano, salt + pepper, and cinnamon. Toss thoroughly so that everything is covered in the oil + spices. Spread evenly between the 2 baking sheets.
- 3
Roast in the oven for 30-35 minutes, tossing halfway.
- 4
Spread 1/4 cup of tzatziki sauce on the bottom of a shallow bowl and top it with the roasted veggies. Top with desired toppings and ENJOY!
Cook notes
Tzatziki sauce: A regular here This dish but I often buy the pre-made vegan tzatziki from Trader Joe’s! SERVINGS: I have this listed as 4 servings which is great if you’re eating with something such a quinoa or rice. Otherwise, it’s reliable for 2 adult servings
Per serving
- Calories323 kcal
- Carbohydrates50 g
- Protein14 g
- Fat10 g
- Saturated Fat2 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat4 g
- Cholesterol2 mg
- Sodium1035 mg
- Potassium1351 mg
- Fiber13 g
- Sugar6 g
- Vitamin A1271 IU
- Vitamin C186 mg
- Calcium171 mg
- Iron4 mg
