Roasted Veggie Tzatziki Bowls

These Roasted Veggie Tzatziki Bowls are not only perfect for meal-prep but they’re such a simple dinner that feels fancy but is ultimate so easy to throw together! Once they’re done in the oven, all that’s left to do is pile them high in a bowl on top of tzatziki sauce with some fresh herbs and pepitas to garnish!

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: Greek

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 Servings

Calories: 368 kcal per serving

Ingredients

1 can - chickpeas
1 large head - broccoli
1 cup - radishes
3 cups - baby potatoes
2 cups - cauliflower
1 ½ tablespoons - olive oil
1 tsp - paprika
1 tsp - garlic powder
1 tsp - salt
1 tsp - dried oregano
½ tsp - black pepper
¼ tsp - cinnamon
¼ - tzatziki sauce
Optional for topping:

Instructions

Preheat the oven to 400 degrees F and line 2 large baking sheets with parchment paper or spray with cooking spray.
I like to mix everything on one sheet and then divide it between 2 sheets so that it roasts more evenly. Add the chickpeas, broccoli, radish, baby potatoes, and cauliflower to the baking sheet(s). Drizzle on the olive oil and sprinkle on the paprika, garlic powder, salt, oregano, salt + pepper, and cinnamon. Toss thoroughly so that everything is covered in the oil + spices. Spread evenly between the 2 baking sheets.
Roast in the oven for 30-35 minutes, tossing halfway.
Spread 1/4 cup of tzatziki sauce on the bottom of a shallow bowl and top it with the roasted veggies. Top with desired toppings and ENJOY!

Nutrition