Description
A flavorful roasted vegetable dish served with a creamy vegan tzatziki sauce.
Ingredients
Scale
- 1 pound baby potatoes or small Yukon Gold potatoes, cut into wedges
- 1 can (15 ounces) cooked chickpeas, drained and rinsed
- 1 medium red bell pepper, sliced into thick strips
- 1 medium red onion, cut into wedges
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0 teaspoon sea salt, plus more to taste
- 0 teaspoon black pepper
- 0 teaspoon red pepper flakes or Aleppo pepper, plus more for serving
- 1 cup unsweetened dairy-free Greek-style yogurt
- 0 cup grated cucumber, squeezed dry
- 2 cloves garlic, very finely minced
- 2 tablespoons chopped fresh dill, plus extra for garnish
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper for easier cleanup.
- Add the potato wedges, chickpeas, red bell pepper strips, and red onion wedges to the sheet pan in a single layer.
- Drizzle the vegetables and chickpeas with the olive oil, then sprinkle on the smoked paprika, ground cumin, garlic powder, dried oregano, sea salt, black pepper, and red pepper flakes.
- Toss everything directly on the pan until the vegetables and chickpeas are evenly coated in the oil and spices, then spread them back into an even layer.
- Roast for 25–30 minutes, tossing once halfway through, until the potatoes are tender and golden, the chickpeas are lightly crisp, and the peppers and onions are softened with caramelized edges.
- While the vegetables roast, make the vegan tzatziki base by adding the dairy-free Greek-style yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, lemon zest, and a pinch of salt and pepper to a medium bowl.
- Stir until the sauce is smooth and well combined, then taste and adjust the seasoning with more lemon, dill, salt, or pepper as needed.
- When the vegetables are done, let them cool for a couple of minutes so they are hot but not scorching.
- To assemble each bowl, spread a generous scoop of the vegan tzatziki over the bottom of a shallow bowl or plate.
- Pile the roasted potatoes, chickpeas, peppers, and onions on top of the sauce, letting some of the warm pan juices sink into the yogurt.
- Garnish with extra fresh dill, parsley if using, and another pinch of red pepper flakes or Aleppo pepper.
- Serve immediately, or cool the components separately and refrigerate for meal prep, reheating the roasted vegetables before serving over the chilled sauce.
Notes
- This dish is great for meal prep and can be refrigerated for several days.
- Adjust seasoning to taste based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg