Tzatziki Bowl with Roasted Potatoes

If you’re craving a bowl that hits every note—fresh, filling, flavorful, and good for you—this Tzatziki Bowl with Roasted Potatoes is about to become your new go-to. It’s one of those meals that feels comforting and satisfying while being packed with nutrient-rich ingredients and vibrant Mediterranean flavor. Creamy, garlicky tzatziki meets sweet and smoky roasted veggies, crispy chickpeas, and a drizzle of lemony brightness that ties everything together.

This is the kind of recipe that makes healthy eating feel exciting. The harissa-coated sweet potatoes bring a bold depth, the broccoli and red onion roast until golden and caramelized, and the chickpeas crisp up to perfection, adding texture and protein. Then there’s the tzatziki—cool, tangy, loaded with dill and cucumber—that brings the whole bowl to life.

Whether you're looking for a gluten-free dinner that actually satisfies, a high-protein vegetarian lunch, or a new meal prep staple, this bowl delivers. It’s easy to make, endlessly customizable, and every bite is layered with flavor. You’ll finish it feeling nourished, full, and already planning when you can make it again.

If you’re someone who loves bold, bright flavors and meals that fuel your day without weighing you down—this Tzatziki Bowl with Roasted Potatoes is everything you didn’t know you needed. ✨🌿

How to Make Tzatziki Bowls with Roasted Sweet Potatoes

Ingredients

• 1 Can Chickpeas
• 8 Small Sweet Potatoes or 3-4 Large
• 2 Red Onion
• 2 Cups Broccoli Florets
• 1 Tablespoon Harissa Paste
• 1 Teaspoon Salt
• 1 Tablespoon Garlic Powder
• EVOO

Tzatziki

• 2 Cups Greek Yogurt
• ½ Cup Cucumber skinned & finely chopped
• 1 Lemon juiced
• ½ Tablespoon Dill
• 1 Teaspoon Salt
• ½ Tablespoon Garlic Powder

Step-By-Step Instructions

Roast the Sweet Potatoes

Start by preheating your oven to 425°F (220°C). While the oven heats, wash and chop your sweet potatoes into small, even cubes—this helps them roast evenly and get that crispy caramelized edge we all love. In a large mixing bowl, toss the sweet potato cubes with half of the harissa paste, half of the garlic powder, half of the salt, and a generous drizzle of olive oil. Make sure every piece is well coated. Spread them out in a single layer on a parchment-lined baking sheet, giving them space so they roast rather than steam. Pop them into the oven and roast for 25–30 minutes, flipping halfway through, until they’re golden and fork-tender.

Roast the Chickpeas, Broccoli & Red Onion

While the sweet potatoes are roasting, get started on the chickpeas, broccoli, and red onion. Drain and rinse the chickpeas, then pat them dry with a clean towel—this helps them crisp up in the oven. Cut the broccoli into small florets, cut the red onion, and add them to a separate bowl along with the chickpeas. Toss everything with the remaining harissa paste, garlic powder, salt, and a drizzle of olive oil until fully coated. Spread them out on a second baking sheet lined with parchment paper. During the last 15 minutes of the sweet potatoes’ roasting time, slide the tray of chickpeas and broccoli into the oven. Roast until the broccoli & onion are tender and slightly charred at the edges, and the chickpeas are golden and lightly crispy.

Make the Tzatziki

While your veggies are roasting, prepare the homemade tzatziki sauce. In a medium bowl, mix together the Greek yogurt, finely chopped cucumber, lemon juice, dill, salt, and garlic powder. Stir well until fully combined. The sauce should be thick, creamy, and refreshing, with a good balance of tang and herbiness. Taste and adjust the seasoning if needed—more lemon for brightness, more salt or dill if desired. Cover and refrigerate until ready to serve so the flavors have time to mingle.

Assemble Your Bowls

Once everything is roasted to perfection, it’s time to build your bowls. Start with a generous scoop of tzatziki in each bowl. Pile on a hearty serving of the roasted sweet potatoes, then add a mix of the harissa-spiced chickpeas and broccoli. You can serve it just like that, or get creative—add a handful of greens, a squeeze of lemon juice, or a sprinkle of fresh herbs like dill or parsley for a finishing touch.

Gluten-Free & Substitutions

This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities. Here are some substitutions if you’re not a fan of some of the ingredients or seasonings!

• Greek Yogurt: Use dairy-free yogurt alternatives like coconut or almond yogurt to make it vegan.
• Harissa Paste: If unavailable, or not a fan— substitute with a mix of smoked paprika and a pinch of cayenne pepper.
• Broccoli: Swap with cauliflower or Brussels sprouts based on preference.

Meal Prep & Storage Tips

• Meal Prep: Roast the vegetables and prepare the tzatziki sauce in advance. Store them separately in airtight containers in the refrigerator for up to 4 days.
• Reheating: Reheat the roasted vegetables in the oven at 350°F (175°C) for 10-15 minutes to retain crispiness.
• Freezing: While the roasted vegetables can be frozen for up to a month, it's best to prepare the tzatziki sauce fresh for optimal taste.

Pro Tips

• Crispier Chickpeas: After draining, pat the chickpeas dry with a paper towel before roasting to achieve maximum crispiness.
• Flavor Boost: Marinate the vegetables in the harissa mixture for 15-20 minutes before roasting for deeper flavor infusion.
• Serving Suggestion: Serve the bowl with warm pita bread or over a bed of greens for added variety.

Frequently Asked Questions

Can I make this tzatziki bowl vegan?
Yes! To make this bowl fully vegan, simply swap the Greek yogurt for a plant-based alternative. Look for unsweetened coconut or almond milk yogurt with a thick consistency. You can also replace the tzatziki with a cashew-based sauce or tahini dressing if you want something different but equally creamy.

How do I make this bowl gluten-free?
This recipe is naturally gluten-free as long as all ingredients used (especially the harissa paste and yogurt) are certified gluten-free. Always double-check store-bought sauces and seasonings to ensure there are no hidden gluten-containing ingredients.

Can I use regular potatoes instead of sweet potatoes?
Absolutely. Yukon gold or baby red potatoes work well here. Just chop them into bite-sized pieces and roast as directed. The flavor will be more neutral, but still delicious and hearty.

What protein can I add to this tzatziki bowl?
While the chickpeas provide a solid plant-based protein source, you can bulk it up even more with grilled chicken, salmon, lamb meatballs, or falafel. For a vegetarian boost, try adding quinoa or a soft-boiled egg on top.

Is this recipe good for meal prep?
Yes, this is a great option for meal prep. Store the roasted vegetables, chickpeas, and tzatziki separately in airtight containers in the fridge for up to 4–5 days. Assemble your bowl fresh when you're ready to eat for the best texture and flavor.

Can I make the tzatziki ahead of time?
Definitely. In fact, it tastes even better after chilling for a few hours. You can make tzatziki up to 3 days in advance. Keep it refrigerated in a sealed container to maintain freshness.

How do I make the chickpeas crispier?
For extra crispy chickpeas, make sure they are as dry as possible before roasting. You can also toss them with a tiny bit of cornstarch or roast them slightly longer (watch closely to avoid burning). Using a convection setting on your oven can also help.

Can I roast everything on one pan?
Technically yes, but for the crispiest results, it’s best to separate the sweet potatoes from the broccoli and chickpeas. Sweet potatoes take longer to cook and benefit from more roasting time without steaming from the moisture of other veggies.

Enjoy!

This Tzatziki Bowl with Roasted Potatoes is truly the kind of meal that proves healthy eating doesn’t have to be boring or complicated. With every bite bursting with bold Mediterranean flavors, satisfying textures, and wholesome ingredients, it’s a bowl you’ll want to make again and again. Whether you’re fueling up for a busy day or craving a cozy, nourishing dinner, this recipe has your back. So grab your favorite bowl, dig in, and enjoy a meal that’s as vibrant and delicious as it is good for you—because eating well should always feel this good. Here’s another Mediterranean inspired to try! 🌿

Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy