Description
This refreshing and wholesome Mediterranean Bowls recipe features a colorful medley of roasted vegetables and chickpeas seasoned with fragrant herbs and spices, paired with a creamy vegan tzatziki made from tofu, cashews, and unsweetened vegan yogurt. Perfect for a healthy, satisfying plant-based meal, these bowls blend vibrant flavors and textures, ideal for lunch or dinner.
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
Vegan Tzatziki
- 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 line a baking sheet with parchment paper or a reusable silicone baking mat to prevent sticking and for easy cleanup.
- Bake Vegetables: In a large bowl, combine the drained chickpeas, chopped red bell pepper, chopped red onion, and quartered mini potatoes. Drizzle with olive oil, then sprinkle the paprika, dried basil, garlic powder, oregano, dried dill, and dried parsley evenly over the mixture. Toss everything until well coated. Spread the vegetables and chickpeas out evenly on the prepared baking sheet. Bake in the preheated oven for 40 minutes, or until the potatoes are tender and cooked through, stirring halfway through to ensure even roasting.
- Make Tzatziki: Begin by grating the cucumber and gently squeezing out excess liquid using a clean kitchen towel or paper towels to prevent a watery tzatziki. In a blender or food processor, combine the unsweetened vegan yogurt, cashews (if using), extra firm tofu, and peeled garlic cloves. Blend until very smooth and creamy. Transfer to a bowl and stir in the grated cucumber, chopped fresh dill, red wine vinegar, salt, and black pepper. Mix well to combine all flavors.
- Assemble: To serve, spread a generous layer of the vegan tzatziki sauce on each plate or bowl. Top with the warm roasted vegetable and chickpea mixture. Garnish with additional fresh dill if desired. Serve immediately and enjoy a nutritious and flavorful Mediterranean bowl.
Notes
- For extra creaminess, soak cashews in hot water for 15 minutes before blending.
- You can substitute mini potatoes with baby Yukon gold or fingerling potatoes for variety.
- Feel free to add a squeeze of lemon juice to the tzatziki for extra brightness.
- This recipe is naturally vegan and can be made gluten-free by ensuring all spices and store-bought ingredients are certified gluten-free.
- Store any leftovers separately in airtight containers in the refrigerator for up to 3 days.
