Roasted Potato Tzatziki Bowls

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Servings:4

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

Squeezing the excess liquid from the grated cucumbers is essential to prevent your tzatziki from becoming loose or watery. 

If your red onion has a sharp flavor, rinse the slices in ice-cold water to mellow the taste. Then drain well before combining them with the other ingredients.

You can use any combination of vegetables and substitute white beans for the chickpeas.

To add an extra layer of flavor, consider incorporating za’atar into the chickpea mixture. Za’atar is a spice blend that typically has a thyme-forward flavor and may also include sesame seeds, sumac and sometimes coriander, cumin, oregano and other spices.

Nutrition Notes

Potatoes bring heart-healthy potassium to these bowls, and potassium helps lower blood pressure. Because we leave the skin on these potatoes, you’ll also get a nice dose of gut-loving fiber.

Tzatziki sauce is typically made with Greek yogurt, cucumber, dill, garlic and lemon zest. Greek yogurt is a great source of protein and calcium, while the rest of the ingredients add some antioxidants.

Tomatoes provide lycopene, which has been linked with a reduced risk of heart disease and cancer. Tomatoes are also loaded with fiber and support your immune system with vitamins A and C. 

Chickpeas add plant protein to this bowl, plus fiber to keep you full and satisfied. They’re also rich in folate and provide some iron. The vitamin C in the tomatoes and potatoes will help your body better absorb the chickpeas’ iron.

an image of the ingredients to make the Roasted Potato Tzatziki Bowl

Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley

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Ingredients

• 1½ pounds baby gold potatoes, halved
• 6 tablespoons extra-virgin olive oil, divided
• 1 teaspoon salt, divided
• ½ teaspoon ground pepper
• 1 large English cucumber, halved crosswise and divided
• 1¼ cups whole-milk plain strained (Greek-style) yogurt
• 2 tablespoons lemon juice
• 2 teaspoons finely chopped fresh dill, plus more for garnish
• 1 teaspoon finely chopped fresh mint
• 2 medium cloves garlic, grated (½ teaspoon)
• 1 (15-ounce) can no-salt-added chickpeas, rinsed
• 1 cup cherry tomatoes, halved (from 1 pint)
• ½ cup thinly sliced red onion

Directions

Preheat oven to 450°F with a baking sheet positioned on the center rack. Place halved potatoes in a large bowl. Add 2 tablespoons oil, ½ teaspoon salt and ½ teaspoon pepper; toss to coat. Pour onto the preheated baking sheet and carefully spread into an even layer. (Do not wash the bowl.) Roast until golden brown and tender, about 35 minutes. Remove from oven and let cool on baking sheet.

Meanwhile, grate 1 cucumber half on the large holes of a box grater; place on a clean kitchen towel and squeeze over the sink to remove excess liquid. Place in a separate medium bowl and add 1¼ cups yogurt, 2 tablespoons lemon juice, 1 tablespoon oil, 2 teaspoons dill, 1 teaspoon mint, the grated garlic and ¼ teaspoon salt; stir to combine.

Chop the remaining cucumber half; place in the empty reserved bowl. Add rinsed chickpeas, halved tomatoes, ½ cup red onion, 2 tablespoons oil and the remaining ¼ teaspoon salt; toss to coat.

Spread the yogurt mixture in 4 shallow bowls. Top with the roasted potatoes and the chickpea mixture. Drizzle the bowls with the remaining 1 tablespoon oil. Garnish with dill, if desired.