Jump to Recipe

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!

this recipe

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!

Save This Recipe Form

Get This Recipe In Your Inbox

Share your email, and we'll send it straight to your inbox. Plus, enjoy weekly doses of recipe inspiration as a bonus!

I really love recipes like this because they’re so filling and well rounded but also come together quickly without a lot of fuss. I love this recipe for that :)

pink bowl filled with roasted veggies including chickpeas, cauliflower, broccoli, and potatoes with tzatziki underneath and pickled onion on the side

Ingredients we’re working with:

  • Cauliflower
  • Broccoli
  • Baby potatoes
  • Radish
  • Roasted chickpeas
  • tzatziki sauce
  • pickled red onions for serving!
roasted veggies on a large baking tray: potatoes, radish, broccoli, and cauliflower
roasted veggies on a large baking tray: potatoes, radish, broccoli, and cauliflower

Making this is also SUPER easy, 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!

pink bowl filled with roasted veggies including chickpeas, cauliflower, broccoli, and potatoes with tzatziki underneath and pickled onion on the side

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment and/or tag me on instagram (@foodwithfeeling).

More delicious recipes to try:

pink bowl filled with roasted veggies including chickpeas, cauliflower, broccoli, and potatoes with tzatziki underneath and pickled onion on the side

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!
5 from 1 vote
Print Pin Rate
Calories:
Author: Brita Britnell

Ingredients

  • 1 can of chickpeas rinsed and drained
  • 1 large head of broccoli chopped into bite sized pieces (about 2-3 cups)
  • 1 cup of diced radishes about 8 medium radishes/ 1 bunch
  • 3 cups of diced baby potatoes
  • 2 cups of cauliflower cut into bite sized pieces about ½ a head of cauliflower
  • 1 ½ tablespoons of olive oil
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of salt
  • 1 teaspoon of dried oregano
  • ½ teaspoon of freshly cracked black pepper
  • ¼ teaspoon of cinnamon
  • ¼ of tzatziki sauce for serving*
  • Optional for topping: tomatoes minced parsley or other fresh herb, pumpkin seeds/ nuts

Instructions

  • Preheat the oven to 40 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!