# Needed Ingredients:
→ Roasted Vegetables
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 red bell pepper, diced
03 - 1 red onion, cut into wedges
04 - 3 cups potatoes, cut into ¾-inch cubes
05 - 3 tablespoons olive oil
06 - 1 tablespoon paprika
07 - 2 teaspoons dried basil
08 - 3 teaspoons garlic powder
09 - 3 teaspoons dried oregano
10 - 1 teaspoon dried dill
11 - 1 teaspoon dried parsley
12 - ¾ teaspoon salt
13 - ½ teaspoon freshly ground black pepper
→ Tzatziki Sauce
14 - ½ cucumber, grated and excess moisture squeezed out
15 - 2 cups plain yogurt, Greek or plant-based
16 - ½ cup raw cashews
17 - 1 cup firm tofu
18 - 2 garlic cloves, minced
19 - 2 tablespoons red wine vinegar
20 - ¼ cup fresh dill, chopped
21 - 1 teaspoon salt
22 - ½ teaspoon black pepper
23 - 1 teaspoon lemon juice
# Preparation Steps:
01 - Set oven temperature to 400°F (200°C).
02 - Cut potatoes into ¾-inch cubes, dice red bell pepper, cut red onion into wedges, and rinse and drain chickpeas thoroughly.
03 - In a small bowl, combine paprika, dried basil, garlic powder, dried oregano, dried dill, dried parsley, salt, and black pepper.
04 - On a large baking sheet, toss potatoes, bell pepper, red onion, and chickpeas with olive oil and spice blend until evenly coated. Spread in a single layer.
05 - Roast for 40 minutes, stirring halfway through, until vegetables are golden and tender with caramelized edges.
06 - While vegetables roast, combine yogurt, raw cashews, tofu, and minced garlic in a blender and blend until smooth and creamy.
07 - Grate cucumber and squeeze out excess moisture. Transfer blended mixture to a bowl and stir in grated cucumber, fresh dill, red wine vinegar, salt, black pepper, and lemon juice. Adjust seasonings to taste.
08 - Spread a generous layer of tzatziki sauce onto each bowl or plate. Top with roasted vegetables and chickpeas. Serve immediately.
