Classic Mediterranean Roasted Vegetables Bowl

I’m always looking for a dinner that feels healthy but doesn’t leave me hungry an hour later. Something that tastes good and doesn’t require me to stand over the stove for an hour. That’s where this Mediterranean roasted vegetables bowl comes in. I throw everything on a sheet pan, let the oven do the work, and come back to a meal that actually fills everyone up.

The best part? You can roast the vegetables and chickpeas ahead of time. Make the cashew sauce on Sunday, store it in the fridge, and you’ve got easy dinners ready for the week. Just reheat and assemble when you’re ready to eat.

Want something that works for both regular dinners and when you’re trying to eat more vegetables? This bowl does both. Plus, the leftovers are great for lunch the next day.

What Kind of Potatoes Should I Use?

For roasted vegetable bowls, you have a few good options when it comes to potatoes. Yukon Gold potatoes are a solid choice because they hold their shape well during roasting and have a naturally buttery flavor that pairs nicely with Mediterranean seasonings. Red potatoes also work great since they have a waxy texture that keeps them from falling apart, plus their thin skin means you don’t even need to peel them. If you prefer a fluffier interior with crispy edges, Russet potatoes will do the trick, though they may break down a bit more during cooking. Whatever type you choose, just make sure to cut them into similar-sized pieces so they roast evenly.

Options for Substitutions

This Mediterranean bowl is super adaptable, so feel free to work with what you’ve got:

• Chickpeas: White beans or black beans work great here. You can also use cooked lentils for a different texture, though they won’t crisp up quite as nicely when roasted.
• Red bell pepper: Any color bell pepper works fine – yellow, orange, or green. You could also try zucchini or eggplant cut into similar-sized pieces.
• Potatoes: Sweet potatoes are a nice swap that add a bit of sweetness. You can also use cauliflower florets if you’re looking for a lower-carb option.
• Yogurt: Greek yogurt is ideal for a thicker sauce, but regular yogurt works too. For a dairy-free version, try coconut yogurt or cashew cream.
• Cashews: Sunflower seeds or pine nuts can replace cashews in the sauce. If using sunflower seeds, soak them for at least 2 hours first to get a creamy blend.
• Tofu: Silken tofu works best for a creamy sauce, but if you only have firm tofu, add a splash more yogurt or water to thin it out.
• Red wine vinegar: Lemon juice or white wine vinegar will give you that same tangy kick if you’re out of red wine vinegar.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting vegetables is overcrowding the baking sheet, which causes them to steam instead of getting those nice caramelized edges – spread everything in a single layer and use two sheets if needed.

Another common error is cutting your vegetables into different sizes, especially the potatoes, which means some pieces will be mushy while others are still hard, so aim for uniform chunks about 1-inch in size.

Don’t forget to pat your chickpeas completely dry with a paper towel before roasting, as any moisture will prevent them from getting crispy, and make sure to drain that grated cucumber really well by squeezing it in a clean kitchen towel – excess water will make your tzatziki runny and bland.

Finally, let your roasted vegetables cool for a few minutes before serving them on the tzatziki, since piping hot veggies can warm up the sauce and change its texture.

What to Serve With Mediterranean Roasted Vegetables Bowl?

This bowl is pretty filling on its own, but I love serving it with some warm pita bread or naan on the side for scooping up all those roasted veggies and creamy yogurt sauce. If you want to make it more of a complete meal, add some cooked quinoa or couscous right into the bowl, which soaks up all the flavors really nicely. A simple side of hummus with extra veggies for dipping works great too, or you could serve it alongside some stuffed grape leaves if you’re going all out with the Mediterranean theme. For something lighter, a crisp romaine salad with lemon and olive oil keeps things fresh without weighing you down.

Storage Instructions

Store: Keep your roasted veggies and chickpeas in a separate container from the yogurt sauce in the fridge for up to 4 days. This way, the vegetables stay nice and the sauce keeps its creamy texture. When you’re ready to eat, just warm up the veggies and assemble your bowl fresh.

Make Ahead: This bowl is perfect for meal prep! Roast all your vegetables and chickpeas on Sunday, and whip up the yogurt sauce ahead of time too. Store everything separately, and you’ll have quick lunches ready to go all week. The flavors actually get better after a day or two in the fridge.

Serve: You can enjoy this bowl warm or cold, depending on your mood. If you want it warm, just heat the roasted vegetables in the microwave for about 2 minutes or in the oven at 350°F for 10 minutes. The yogurt sauce is best served cold or at room temperature.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 45-55 g
• Fat: 55-65 g
• Carbohydrates: 170-200 g

Ingredients

For the roasted vegetables:

• 1 can chickpeas
• 1 red bell pepper
• 1 red onion
• 3 cups potatoes
• 3 tbsp olive oil
• 1 tbsp paprika
• 2 tsp basil
• 3 tsp garlic powder
• 3 tsp oregano
• 1 tsp dill
• 1 tsp parsley

For the tzatziki sauce:

• 1/2 cucumber
• 2 cups yogurt
• 1/2 cup cashews
• 1 cup tofu
• 2 garlic cloves
• 2 tbsp red wine vinegar
• 1/4 cup dill
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp lemon juice

Step 1: Prepare the Mise en Place and Season the Vegetables

• 3 cups potatoes
• 1 red bell pepper
• 1 red onion
• 1 can chickpeas
• 1 tbsp paprika
• 2 tsp basil
• 3 tsp garlic powder
• 3 tsp oregano
• 1 tsp dill
• 1 tsp parsley

Preheat your oven to 400°F.

While it heats, cut the potatoes into 3/4-inch cubes, dice the red bell pepper into bite-sized pieces, and chop the red onion into wedges.

Drain and rinse the canned chickpeas thoroughly.

In a small bowl, combine the paprika, basil, garlic powder, oregano, dill, and parsley—this spice blend is the flavor backbone of the dish.

I like to mix my spices together first so they distribute evenly and nothing gets clumpy when tossed with the oil.

Step 2: Roast the Vegetables and Chickpeas

• prepared vegetables and chickpeas from Step 1
• 3 tbsp olive oil
• spice mixture from Step 1

On a large baking sheet, toss the prepared potatoes, bell pepper, red onion, and chickpeas with the olive oil and spice mixture from Step 1, making sure everything is evenly coated.

Spread the vegetables in a single layer and roast in the preheated 400°F oven for 40 minutes, stirring halfway through at the 20-minute mark.

The vegetables should be golden and tender when done, with slightly caramelized edges.

Step 3: Make the Tzatziki Sauce Base

• 2 cups yogurt
• 1/2 cup cashews
• 1 cup tofu
• 2 garlic cloves, minced

While the vegetables roast, prepare the tzatziki.

Add the yogurt, cashews, tofu, and 2 minced garlic cloves to a blender and blend until completely smooth and creamy.

This combination creates a rich, protein-packed sauce that’s much more substantial than traditional tzatziki.

I find that blending the cashews with the yogurt helps them dissolve completely, giving the sauce body without any grittiness.

Step 4: Finish the Tzatziki with Fresh Cucumber

• blended sauce from Step 3
• 1/2 cucumber, grated and drained
• 1/4 cup dill
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp lemon juice

Grate the cucumber and squeeze out as much excess liquid as possible using a clean kitchen towel—this prevents the sauce from becoming watery.

Transfer the blended mixture from Step 3 to a bowl and stir in the drained grated cucumber, 1/4 cup fresh dill, red wine vinegar, salt, and black pepper.

Taste and adjust seasonings as needed, then add the lemon juice for brightness.

Step 5: Assemble and Serve the Bowl

• tzatziki sauce from Step 4
• roasted vegetables and chickpeas from Step 2

Spread a generous layer of tzatziki sauce from Step 4 onto individual serving plates or bowls as your base.

Top with the warm roasted vegetables and chickpeas from Step 2, arranging them attractively over the sauce.

The contrast between the cool, creamy tzatziki and the warm, caramelized vegetables creates the perfect balance of textures and temperatures.

Classic Mediterranean Roasted Vegetables Bowl

Delicious Classic Mediterranean Roasted Vegetables Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4 servings

Calories 1500 kcal

Ingredients

  

For the roasted vegetables::

• 1 can chickpeas
• 1 red bell pepper
• 1 red onion
• 3 cups potatoes
• 3 tbsp olive oil
• 1 tbsp paprika
• 2 tsp basil
• 3 tsp garlic powder
• 3 tsp oregano
• 1 tsp dill
• 1 tsp parsley

For the tzatziki sauce::

• 1/2 cucumber
• 2 cups yogurt
• 1/2 cup cashews
• 1 cup tofu
• 2 garlic cloves
• 2 tbsp red wine vinegar
• 1/4 cup dill
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp lemon juice

Instructions

 

• Preheat your oven to 400°F. While it heats, cut the potatoes into 3/4-inch cubes, dice the red bell pepper into bite-sized pieces, and chop the red onion into wedges. Drain and rinse the canned chickpeas thoroughly. In a small bowl, combine the paprika, basil, garlic powder, oregano, dill, and parsley—this spice blend is the flavor backbone of the dish. I like to mix my spices together first so they distribute evenly and nothing gets clumpy when tossed with the oil.
• On a large baking sheet, toss the prepared potatoes, bell pepper, red onion, and chickpeas with the olive oil and spice mixture from Step 1, making sure everything is evenly coated. Spread the vegetables in a single layer and roast in the preheated 400°F oven for 40 minutes, stirring halfway through at the 20-minute mark. The vegetables should be golden and tender when done, with slightly caramelized edges.
• While the vegetables roast, prepare the tzatziki. Add the yogurt, cashews, tofu, and 2 minced garlic cloves to a blender and blend until completely smooth and creamy. This combination creates a rich, protein-packed sauce that's much more substantial than traditional tzatziki. I find that blending the cashews with the yogurt helps them dissolve completely, giving the sauce body without any grittiness.
• Grate the cucumber and squeeze out as much excess liquid as possible using a clean kitchen towel—this prevents the sauce from becoming watery. Transfer the blended mixture from Step 3 to a bowl and stir in the drained grated cucumber, 1/4 cup fresh dill, red wine vinegar, salt, and black pepper. Taste and adjust seasonings as needed, then add the lemon juice for brightness.
• Spread a generous layer of tzatziki sauce from Step 4 onto individual serving plates or bowls as your base. Top with the warm roasted vegetables and chickpeas from Step 2, arranging them attractively over the sauce. The contrast between the cool, creamy tzatziki and the warm, caramelized vegetables creates the perfect balance of textures and temperatures.