Print
Vegan Tzatziki Bowl Recipe
Fresh vegan tzatziki with Greek style yoghurt, fresh lemon and cucumber gives this dish a sharp zesty base, topped with some lightly spiced chickpeas and herb vegetables and finished off with some chopped nuts for a delicious, balanced lunch or summer dinner.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2
Calories 743 kcal
Ingredients
- 3 small potatoes chopped into wedges
- 2 small carrots in batons
- 100 g tenderstem broccoli
- 2 tsp sunflower oil
- 1 tsp dried tarragon
- Pinch of rosemary
- Salt
- Pepper
- 4 cloves garlic
- 1 can chickpeas drained and rinsed
- 1 tsp sunflower oil
- 1 ½ tsp dried harissa seasoning
- Salt
- Pepper
- Tzatziki
- 250 g vegan Greek yoghurt
- 15 g fresh dill
- 1 cucumber
- 2 tbsp lemon juice
- Toppings
- 40 g pumpkin seeds
- ½ tsp chilli powder
- Dash of tamari
- 15 g almonds
Instructions
-
Preheat oven to 190°c. Toss your wedges with the sunflower oil, tarragon and rosemary. Place on a large baking tray/ roasting dish and add salt and pepper. Place in the oven for 20-25 minutes.
-
While the potatoes are cooking, prep your other veg. Toss your chickpeas in the oil and harissa seasoning. After 20-25 minutes, add the remaining veg and chickpeas to the baking tray and return to the oven for a further 25 minutes.
-
Prep the tzatziki while everything else is in the oven. Grate your cucumber, then wrap it in a cloth to strain as much water out of it as possible. Chop your dill, then stir both the dill and stained cucumber into your yoghurt. Add the lemon juice.
-
Add the seeds to a small pan on low medium heat. Toast for 2-3 minutes before tossing in the chilli powder. Continue to toss for about 30 seconds then toss with the tamari. Set aside before serving.
-
Spread your tzatziki over the base of two large bowls/ plates. Remove your veg from the oven and divide it between your two bowls. Finally, top with the almonds and toasted seeds.
-
Serve and enjoy!