Roasted Veggie Tzatziki Bowls
These Roasted Veggie Tzatziki Bowls are not only perfect for meal-prep but they’re such a simple dinner that feels fancy but is ultimate so easy to throw together!
Servings: 4
Ingredients
- 1 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 tzatziki sauce for serving*
- Optional for topping: tomatoes minced parsley or other fresh herb, pumpkin seeds/ nuts
Instructions
- Preheat the oven to 400 degrees F and line 2 large baking sheets with parchment paper or spray with cooking spray.
- 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.
- Roast in the oven for 30-35 minutes, tossing halfway.
- 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!
Notes
Tzatziki sauce: I love THIS recipe but I often buy the pre-made vegan tzatziki from Trader Joe's!
Nutrition
Calories: 826kcal | Carbohydrates: 137g | Protein: 32g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 0.04mg | Sodium: 2663mg | Potassium: 4771mg | Fiber: 33g | Sugar: 20g | Vitamin A: 4793IU | Vitamin C: 745mg | Calcium: 427mg | Iron: 10mg
