# Components:
→ 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 3/4-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 - 3/4 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
→ Tzatziki Sauce
14 - 1/2 cucumber, grated with excess moisture removed
15 - 2 cups plain Greek yogurt or plant-based yogurt
16 - 1/2 cup raw cashews
17 - 1 cup firm tofu
18 - 2 garlic cloves, minced
19 - 2 tablespoons red wine vinegar
20 - 1/4 cup fresh dill, chopped
21 - 1 teaspoon salt
22 - 1/2 teaspoon black pepper
23 - 1 teaspoon lemon juice
# Method:
01 - Preheat oven to 400°F (200°C).
02 - Cut potatoes into 3/4-inch cubes, dice bell pepper into bite-sized pieces, cut onion into wedges, and rinse and drain chickpeas thoroughly.
03 - In a small mixing bowl, combine paprika, basil, garlic powder, oregano, dill, parsley, salt, and black pepper.
04 - On a large baking sheet, toss potatoes, bell pepper, onion, and chickpeas with olive oil and spice blend until evenly coated. Spread in a single layer for optimal roasting.
05 - Roast for 40 minutes, stirring halfway through, until vegetables are golden brown and tender with caramelized edges.
06 - While vegetables roast, combine yogurt, cashews, tofu, and minced garlic in a blender. Process until smooth and creamy.
07 - Grate cucumber and squeeze out excess moisture. Transfer blended mixture to a bowl and fold in grated cucumber, fresh dill, red wine vinegar, salt, black pepper, and lemon juice. Taste and adjust seasonings as needed.
08 - Spread generous layer of tzatziki sauce onto each serving bowl or plate. Top with roasted vegetables and chickpeas. Serve immediately.
