Mediterranean Potato Tzatziki Bowl

Ingredients:

Roasted Veggies

  • 21 oz (600 g) potatoes - I like small cocktail potatoes with the skin on

  • 1 lemon zest

  • 1 tsp (1 g) dry thyme

  • 1 tsp (1 g) dried oregano

  • 1 tsp (2 g) onion flakes

  • ¼ tsp sea salt flakes - divided

  • 1 tbsp (15 ml) olive oil - divided

  • 2 tsp (10 g) harissa paste

  • 2 tsp (10 ml) maple syrup

  • 1 tsp (2 g) ground cumin

  • 1 cup (165 g) chickpeas - cooked

  • 1 broccoli - head chopped into florets

    Tzatziki

  • 1 small cucumber

  • 1 cup (240 g) thick dairy-free yogurt - I used soy

  • ¼ cup (12 g) fresh dill - finely chopped

  • 1 garlic cloves - minced

  • 2 tbsp (30 ml) lemon juice

  • salt and pepper to taste

    Toppings

  • ½ cup (75 g) cherry tomatoes - chopped in half

  • 10 almonds - roughly chopped

    Instructions:

  • Prepare the roasted veggies: Preheat the oven to 400°F (200°C).

  • Wash the potatoes thoroughly with the skin on (for a more nutrient-dense option!) and chop them into wedges shape.

  • In a large bowl, mix together the diced potatoes, lemon zest, thyme, oregano, onion flakes, a pinch of salt, plus 1½ teaspoons (8 ml) of the olive oil. Ensure the potatoes are well coated.

  • Spread the potatoes on a baking tray and bake in the preheated oven for 20 minutes.

  • In the same large mixing bowl, combine the harissa, maple syrup, cumin, the remaining half of the olive oil, and a pinch of salt. Add the chickpeas and broccoli florets, mixing well to coat them thoroughly.

  • Add the chickpeas and broccoli to the baking tray with the potatoes and continue to bake for an additional 20 minutes.

  • While the vegetables are roasting, place the almonds in an oven-safe dish and bake for 7 minutes. Once done, remove from the oven and chop roughly. Alternatively you can use pre-roasted almonds.

  • Prepare the tzatziki: Grate the cucumber and use a clean cloth to squeeze out any excess water. In a medium-sized bowl, mix together the soy yogurt, grated cucumber, dill, garlic and lemon juice, and season with salt and pepper to taste.

  • To serve, spread the tzatziki in a bowl. Add the roasted vegetables on top, followed by the tomatoes and almonds. Enjoy!