If you're a fan of Greek cuisine or any Mediterranean food, you must have tasted tzatziki. Tzatziki is a creamy, tangy, and refreshing dip made with yogurt, cucumber, garlic, and herbs. It's a perfect accompaniment to grilled meats, vegetables, pita bread, dip for chips and crackers, or as the base to a delicious roasted potato bowl. But tzatziki is not just a dip, it's a versatile condiment that can add flavor and nutrition to your meals.
The traditional recipe for tzatziki includes Greek yogurt, grated cucumber, minced garlic, chopped dill or mint, olive oil, and lemon juice. The yogurt provides a creamy base while the cucumber adds freshness and crunch. The garlic and herbs give it a pungent and savory flavor, and the lemon juice adds a tangy note.
Sprinkle of Nutrition:
Tzatziki is a rich source of probiotics, which can improve gut health and boost immunity. The cucumber in tzatziki contains antioxidants that can help reduce inflammation and promote healthy skin. Garlic, another main ingredient in tzatziki, has been shown to have anti-inflammatory and immune-boosting properties. Lastly, it's high in protein! 1/2 cup of plain Greek yogurt has roughly 12 grams of protein.
Mediterranean Roasted Potato & Tzatziki Bowl
Creamy, light, and fresh. A simple and delicious midweek meal of roasted potatoes, chickpeas, and broccoli served with homemade tzatziki sauce.
For 2 bowls
Ingredients:
2 medium potatoes, diced
1 tsp dried oregano
1 tsp dried thyme
1 tsp onion powder
Zest of 1 lemon
1 tbsp olive oil
2 tsp harissa
2 tsp maple syrup
1 tsp cumin
1 cup chickpea
1 head of broccoli, cut up in florets
½ baby tomatoes
Handful of nuts (I used almonds)
Tzatziki:
WFM2Go is currently carrying: dried oregano, dried thyme, dried dill, cucumber, garlic cloves, potatoes, yogurt, and maple syrup.
Instructions:
Preheat the oven to 400°F. In a large bowl, combine the diced potatoes, lemon zest, thyme, oregano, onion powder, a pinch of salt, and half the olive oil. Mix well to ensure the potatoes are well coated.
Spread the potatoes on a baking sheet and bake for 20 minutes.
In the same large mixing bowl, combine the harissa, maple syrup, cumin, the remaining half of the olive oil, and a pinch of salt. Add the chickpeas and broccoli florets, stirring well until well coated.
Add the chickpeas and broccoli to the baking sheet with the potatoes and continue to bake for another 20 minutes.
While the vegetables are roasting, place almonds in a dish and bake for ~7 minutes. Once done, remove from the oven and chop roughly.
For the tzatziki, grate the cucumber and press using a cloth to remove the excess water. In a separate bowl, combine the yogurt, grated cucumber, chopped dill, minced garlic, lemon juice, and salt & pepper.
To serve, layer the tzatziki in a bowl, followed by the roasted vegetables, tomatoes, and chopped almonds. Enjoy your Mediterranean Roasted Potato & Tzatziki Bowl!
Catherine is a Nutrition & Dietetics Student at Acadia University! Catherine has been an awesome volunteer at the Wolfville Farmers' Market and is now contributing blogs to WFM2Go so that we can go on her food journeys with her. You can check out her Instagram here for more!
