Ingredients
Scale
- 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
- 1/2 cucumber
- 2 cups yogurt
- 1/2 cup cashews
- 1 cup tofu
- 2 garlic cloves
- 2 tbsp red apple vinegar
- 1/4 cup dill
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp lemon juice
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, drain and rinse chickpeas, then chop red bell pepper, red onion, and potatoes into bite-sized pieces.
- Combine all vegetables with chickpeas in the bowl; drizzle with olive oil and sprinkle seasonings (paprika, basil, garlic powder, oregano, dill, parsley). Toss until evenly coated.
- Spread the mixture on a baking sheet and roast for 30-40 minutes until golden brown and tender. Stir halfway through cooking for even roasting.
- While roasting, dice cucumber and mix yogurt with minced garlic cloves; season with salt, pepper, and lemon juice.
- Assemble your bowl by layering roasted vegetables, topping with cucumber and yogurt mixture, garnishing with cashews.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg