Description
A vibrant and healthy dish featuring roasted vegetables, chickpeas, and a creamy tzatziki sauce that captures the essence of Mediterranean cuisine.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 red onion, cut into wedges
- 3 cups potatoes, cut into ¾-inch cubes
- 3 tablespoons olive oil
- 1 tablespoon paprika
- 2 teaspoons dried basil
- 3 teaspoons garlic powder
- 3 teaspoons dried oregano
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- ¾ teaspoon salt, optional
- ½ teaspoon freshly ground black pepper
- ½ cucumber, grated with excess moisture removed
- 2 cups plain yogurt, Greek or plant-based
- ½ cup raw cashews
- 1 cup firm tofu
- 2 garlic cloves, minced
- 2 tablespoons red wine vinegar
- ¼ cup fresh dill, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare your vegetables by cutting the potatoes, dicing the bell pepper, and cutting the onion.
- Mix the spices in a small bowl: paprika, basil, garlic powder, oregano, dill, parsley, salt, and pepper.
- Toss the potatoes, bell pepper, onion, and chickpeas with olive oil and the spice blend on a large baking sheet.
- Roast for about 40 minutes, stirring halfway through.
- Meanwhile, prepare the tzatziki sauce by blending yogurt, cashews, tofu, and minced garlic until smooth.
- Grate the cucumber, press out excess water, and fold it into the yogurt mixture with dill, vinegar, salt, pepper, and lemon juice.
- Serve the roasted vegetables over tzatziki sauce and enjoy immediately.
Notes
Prep vegetables a day in advance for quicker cooking. This recipe can also be adapted for air frying.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg