Ingredients
- 1 can (15 oz) Chickpeas, drained and rinsed
- 1 Red bell pepper, diced
- 1 Red onion, cut into wedges
- 3 cups Potatoes, cut into ¾-inch cubes
- 3 tablespoons Olive oil
- 1 tablespoon Paprika
- 2 teaspoons Dried basil
- 3 teaspoons Garlic powder
- 3 teaspoons Dried oregano
- 1 teaspoon Dried dill
- 1 teaspoon Dried parsley
- ¾ teaspoon Salt (optional)
- ½ teaspoon Freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Prepare the vegetables: Cut potatoes into ¾-inch cubes, dice the bell pepper, and cut the onion into wedges. Rinse and drain the chickpeas.
3. Create the spice blend: In a small bowl, combine paprika, basil, garlic powder, oregano, dill, parsley, salt, and pepper.
4. Season: On a large baking sheet, toss potatoes, bell pepper, onion, and chickpeas with olive oil and the spice blend until evenly coated. Spread in a single layer.
5. Roast: Bake for 40 minutes, stirring halfway through, until the vegetables are golden and tender with caramelized edges.
6. Prepare tzatziki: Blend yogurt, cashews, tofu, and garlic until smooth. Stir in grated cucumber (squeezed dry), dill, red wine vinegar, salt, pepper, and lemon juice.
7. Serve: Spread tzatziki sauce on plates/bowls, top with roasted vegetables and chickpeas, and serve hot.
Notes
- Uniformity: Cut vegetables into similar sizes so everything roasts at the same rate.
- Crispy Edges: Use a high temperature (400°F) to get those delicious caramelized bits.
- Tzatziki Tip: Ensure you squeeze the excess water out of the grated cucumber to keep the sauce thick and creamy.
- Make Ahead: You can roast the veggies 3 days in advance and store in the fridge; reheat in the oven to maintain texture.
- Vegan: This recipe is naturally vegan if using plant-based yogurt for the tzatziki.
- Prep Time: 15
- Cook Time: 40
- Category: Easy Meals
- Method: Roasting
- Cuisine: Mediterranean