Description
This vibrant Mediterranean Bowls recipe features a delightful combination of roasted chickpeas, bell peppers, onions, and mini potatoes, complemented by a creamy vegan tzatziki made from yogurt, tofu, and fresh herbs. It’s a wholesome, plant-based meal perfect for a nutritious lunch or dinner, offering bold flavors and satisfying textures.
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: Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or a reusable silicone mat, ensuring easy cleanup and preventing sticking.
- Prepare and 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. Thoroughly toss to coat all vegetables evenly with oil and spices. Spread the mixture on the prepared baking sheet in a single layer, then bake in the preheated oven for 40 minutes, or until the potatoes are tender and vegetables are nicely roasted.
- Prepare the Tzatziki: While the vegetables bake, grate the cucumber and drain any excess liquid using a fine sieve or cheesecloth to avoid watery tzatziki. In a blender or food processor, combine the unsweetened vegan yogurt, cashews (if using), extra firm tofu, and garlic cloves. Blend until smooth and creamy. Then add the grated cucumber, chopped fresh dill, red wine vinegar, salt, and black pepper. Blend again briefly to mix the ingredients without losing texture.
- Assemble the Mediterranean Bowls: To serve, spread a generous layer of the vegan tzatziki on each plate or in bowls. Top evenly with the roasted vegetable and chickpea mixture. Serve immediately and enjoy a hearty, fresh Mediterranean-inspired meal.
Notes
- You can omit cashews from the tzatziki for a nut-free version or add soaked cashews for an even richer texture.
- The vegan yogurt choice (coconut vs. soy) will affect the flavor slightly; choose based on your preference.
- If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes to the roasted vegetables before baking.
- Store any leftovers separately in airtight containers; the roasted veggies and tzatziki will keep for up to 3 days in the refrigerator.
- For gluten-free compliance, ensure all spices and packaged items are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
