Tzatziki Veggie Bowl

To make a Tzatziki Veggie Bowl, start by preheating your oven to 425°F. Cut potatoes, beets, asparagus, and carrots into bite-sized pieces, and drain and rinse a can of chickpeas. Place all the vegetables and chickpeas on a baking sheet, drizzle with avocado oil, and sprinkle with paprika and salt. Roast for 15-20 minutes, removing the asparagus a bit earlier for crispiness. Meanwhile, drain shredded cucumber using cheesecloth, then mix it with Greek yogurt, lemon zest, lemon juice, minced garlic, fresh dill, and a pinch of salt. Finally, layer the tzatziki sauce at the bottom of a bowl and top it with the roasted vegetables and chickpeas.

The Tzatziki Veggie Bowl is not vegan due to the use of Greek yogurt in the tzatziki sauce. However, you can easily make it vegan by substituting Greek yogurt with a plant-based yogurt alternative. This way, you can enjoy the same delicious flavors while keeping it vegan-friendly.

If you don't have certain ingredients on hand, you can substitute the potatoes with sweet potatoes or cauliflower, and the beets with roasted red peppers for a different flavor. For the tzatziki sauce, you can use coconut yogurt instead of Greek yogurt, and fresh mint can be used instead of dill for a refreshing twist.

To store leftovers of the Tzatziki Veggie Bowl, place the roasted vegetables and chickpeas in an airtight container in the refrigerator. The tzatziki sauce can be stored separately to keep the vegetables from becoming soggy. Consume within 3-4 days for the best taste and freshness.

For a complete meal, consider pairing the Tzatziki Veggie Bowl with grilled chicken or falafel for added protein. You can also serve it with pita bread or quinoa on the side for a more filling option. A light salad or a side of hummus would complement the flavors beautifully.