A delicious and healthy veggie bowl topped with creamy tzatziki and roasted vegetables.
Ingredients
Roasted Veggies
- 2piecepotatoes
- 2piecebeets
- 1bundleasparagus
- 2piececarrots
- 1canchickpeas
- 2tbspavocado oil
- 1tsppaprika
- 1pinchsalt
Tzatziki Sauce
- 1cupshredded cucumber
- 1cupGreek yogurt
- 1tbsplemon zest
- 1/2piecelemon juice
- 2clovegarlic
- 1sprigfresh dill
- 1pinchsalt
How to make Tzatziki Veggie Bowl
Roasting the Vegetables
Preheat the oven to 425°F.
Cut the potatoes, beets, asparagus, and carrots into bite-sized pieces.
Drain and rinse the chickpeas.
Place all the vegetables and chickpeas on a baking sheet.
Drizzle with avocado oil and sprinkle with paprika and salt.
Roast in the oven for 15-20 minutes, removing the asparagus a bit earlier to keep it crispy.
Preparing the Tzatziki Sauce
Drain the shredded cucumber using a cheesecloth to remove excess moisture.
In a bowl, mix the drained cucumber with Greek yogurt, lemon zest, lemon juice, minced garlic, fresh dill, and a pinch of salt.
Assembling the Bowl
Layer the creamy tzatziki sauce at the bottom of the bowl.
Top with the roasted vegetables and chickpeas.
Tips & Tricks
Adjust the lemon juice in the tzatziki sauce to achieve your desired consistency.
Feel free to use any vegetables you have on hand for roasting.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia