Go Back
–+ servings
Mediterranean Roasted Vegetables

Mediterranean Roasted Vegetables: Flavorful, Easy, and Wholesome

This Mediterranean Roasted Vegetables bowl is a colorful, nutritious delight with crispy roasted veggies and chickpeas, perfect for a wholesome dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 1 can Chickpeas Rinse and drain
  • 1 medium Red Bell Pepper Any color can be used
  • 1 medium Red Onion Yellow or white onions work too
  • 2 cups Potatoes Cubed, can substitute with sweet potatoes
  • 2 tablespoons Olive Oil Avocado oil can be used as an alternative
  • 1 teaspoon Paprika Smoked paprika for deeper flavor
  • 1 teaspoon Dried Basil Fresh herbs at a 3:1 ratio
  • 1 teaspoon Oregano
  • 1 teaspoon Dill
  • 1 teaspoon Parsley
  • 1 teaspoon Garlic Powder Can use fresh minced garlic instead
  • 1 teaspoon Salt Himalayan or sea salt recommended
  • 1 teaspoon Black Pepper
For the Tzatziki Sauce
  • 1 cup Greek or Plant-based Yogurt Choose based on preference
  • 1/4 cup Raw Cashews Soaked for softness
  • 1/2 cup Firm Tofu Can use silken tofu for smoother sauce
  • 1 medium Cucumber Grated and moisture squeezed out
  • 1 tablespoon Red Wine Vinegar Apple cider vinegar can be substituted
  • 1 tablespoon Lemon Juice Lime juice is a fun alternative
  • 1 tablespoon Fresh Dill Mint can be used for a unique twist

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • Blender
  • Mixing Bowl
  • small bowl

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and prepare a large baking sheet lined with parchment paper.
  2. Wash and cube the potatoes into ¾-inch pieces, dice the red bell pepper, and cut the red onion into wedges. Rinse and drain the chickpeas.
  3. In a small bowl, blend paprika, dried basil, garlic powder, oregano, dill, parsley, salt, and black pepper.
  4. In a large mixing bowl, toss the vegetables and chickpeas with olive oil and sprinkle the spice mix over them. Ensure even coating.
  5. Spread the mixture onto the prepared baking sheet in a single layer and roast for about 40 minutes, stirring halfway through.
  6. While the vegetables roast, blend yogurt, soaked cashews, firm tofu, and minced garlic in a blender until smooth.
  7. Add grated cucumber, fresh dill, red wine vinegar, salt, pepper, and lemon juice to the blended mixture and stir until well combined.
  8. Let vegetables cool slightly, assemble in a serving bowl with tzatziki on the bottom, topped with roasted vegetables and chickpeas.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in separate airtight containers; roasted vegetables last up to 3 days, tzatziki sauce up to 4 days. For freezing, roasted vegetables can last up to 2 months.

Tried this recipe?

Let us know how it was!