Mediterranean Tzatziki Bowls
When I crave something fresh and vibrant, I often turn to roasted veggie bowls topped with a flavorful dressing. This particular recipe encapsulates all the delicious Mediterranean flavors while adding a satisfying crunch from crispy roasted cauliflower and protein-packed edamame.
One of the standout elements of this dish is the Tzatziki sauce. While making your own from scratch using shredded cucumber, dill, vegan yogurt, lemon, seasoning, and olive oil can be rewarding, I took the simpler route with a store-bought version. Trader Joe’s vegan Tzatziki is my go-to, and it never fails to deliver that creamy, tangy taste.
To complete the bowl, I include a fresh parsley-onion salad that adds a zesty punch. I recommend making extra of this salad—it’s versatile and perfect for elevating tacos, sandwiches, or other salads throughout the week.
For additional protein ideas, crispy tempeh, chicken, or salmon would go great with this dish.
Mediterranean Tzatziki Bowls
Ingredients
- 1 cauliflower head chopped into florets
- 2 cups edamame forzen
- 3 tbsp olive oil
- 3 tbsp cumin
- 3 tbsp paprika
- 1 tbsp red pepper chili flakes
- 2 tbsp coriander powder
- 3 tbsp garlic powder
- salt and pepper to taste
- 1/4 cup pistachios
- 2 tbsp dill chopped
- 1/2 cup tzatziki sauce plus more for topping
Salad
- 1/2 red onion chopped
- 1/2 cup parsley chopped
- 1/2 cup cucumber chopped
- 1 roma tomato chopped
- 2 lemons juiced
- salt
Instructions
- Preheat the oven to 400°F.
- Prepare the veggies: On a baking sheet lined with parchment paper, combine the chopped cauliflower and edamame. Drizzle with olive oil and sprinkle with cumin, paprika, red pepper chili flakes, coriander, garlic powder, salt, and pepper. Toss to coat evenly.
- Place the baking sheet in the oven and roast for 45 minutes, or until crispy, turning the veggies halfway through cooking.
- While the veggies are roasting, use a large mixing bowl to combine all salad ingredients. Taste to adjust seasoning and toss to mix well.
- To assemble the bowls, spread a generous dollop of vegan tzatziki across the bottom of each serving bowl. Layer the roasted veggies and salad on top. Top each bowl with a handful of pistachios for extra crunch, followed by chopped dill and a drizzle of additional tzatziki sauce.
