There’s something soul-satisfying about a bowl brimming with color, warmth, and texture. These Roasted Cauliflower and Sweet Potato Bowls with Tzatziki and Feta are just that — a simple yet deeply flavorful dish rooted in Mediterranean tradition and made modern for everyday cravings. Packed with roasted veggies, creamy tzatziki, and salty feta, this bowl is a celebration of everything fresh, wholesome, and comforting.
If you’re looking to bring more vegetarian goodness into your weeknight dinners, this bowl delivers. It’s ready in just over 30 minutes, and trust me — once you’ve tasted that creamy garlic tzatziki mingling with caramelized cauliflower and sweet potatoes, you’ll want it on repeat. Want more recipes like this? Be sure to subscribe to Recipes by Sylvia and never miss out on flavor.
The Story & Intro
A Dish Born from Cravings and Curiosity
I first made these Roasted Cauliflower and Sweet Potato Bowls on a gray Tuesday, standing in front of my pantry with a tired head and a hopeful heart. I’d had something similar at a Mediterranean café — silky tzatziki, perfectly roasted veggies, and salty crumbles of feta — and I couldn’t get the idea out of my head. With a few tweaks, a sheet pan, and an open jar of ground cumin, the dream took shape in my kitchen.
The combination of sweet potatoes and cauliflower might sound humble, but don’t let their simplicity fool you. Once roasted, their edges caramelize, their interiors become tender, and their flavors deepen — an ideal canvas for bold, creamy tzatziki and the brightness of feta. That blend of warmth, creaminess, and tang is exactly why I now make this roasted cauliflower bowl almost weekly.
Why This Bowl Is a Game-Changer
What makes this recipe so special? For one, it’s versatile. You can serve it warm, chilled, or room temperature — and it’s just as good every way. It’s also a stellar vegetarian main that doesn’t leave you wanting. Protein? Check — thanks to the feta and tzatziki. Flavor? Explosive. Texture? Let’s just say there’s crunch, cream, and soft, all dancing in perfect harmony.
You can customize this easily too — throw in a few spoonfuls of Whipped Feta Dip with Honey Pistachios & Cranberries if you’re feeling fancy, or swap the cauliflower for broccoli. It’s also naturally gluten-free, making it a wonderful addition to any dinner table.
Ingredients & Preparation
Ingredients That Build Layers of Flavor
To make six generous servings of these roasted veggie bowls, you’ll need a collection of wholesome ingredients. Let’s break it down:
| Main Ingredients | Quantity |
|---|---|
| Cauliflower florets | 4 cups |
| Sweet potatoes, cubed | 2 medium |
| Olive oil, extra virgin | 6 tbsp |
| Garlic, chopped | 3 cloves |
| Ground turmeric | 2 tsp |
| Ground cumin | 2 tsp |
| Smoked paprika | 2 tsp |
| Red pepper flakes | ½ tsp |
| Salt & pepper | To taste |
For Serving:
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Tzatziki Sauce (homemade or store-bought)
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1 avocado, diced
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1 English or Persian cucumber, sliced
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6 oz crumbled feta cheese
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Mixed salad greens (arugula, spinach, baby kale, etc.)
Tools & Kitchen Tips
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Sheet Pan: Use a large rimmed baking sheet to allow vegetables to spread and roast evenly without steaming.
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Mixing Bowl: A small bowl for mixing your olive oil spice blend.
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Optional: A cooling rack set on top of your sheet pan can create crispier edges.
Substitutions to Consider:
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Use Honey Feta Sweet Potato Bites instead of plain roasted sweet potatoes for an extra sweet-savory punch.
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Swap tzatziki for hummus if dairy-free.
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Chickpeas can be added for more protein.
Cooking Instructions & Tips
Step-by-Step: Roasting and Assembly
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Preheat and Prep:
Set your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.[Image Prompt: Overhead view of prepped cauliflower and sweet potato cubes tossed with golden spices on a sheet pan.]
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Mix the Spices:
In a small bowl, whisk together olive oil, turmeric, cumin, paprika, red pepper flakes, and salt. This spice blend will coat the vegetables in rich, earthy flavor. -
Coat the Vegetables:
Place cauliflower florets and sweet potato cubes on the sheet pan. Drizzle the oil mixture over top. Toss to coat thoroughly. Season with additional salt and black pepper. -
Roast:
Bake in the oven for 25–30 minutes. Stir halfway through to ensure even browning. The veggies should be tender with crispy edges.[Image Prompt: Roasted cauliflower and sweet potatoes fresh from the oven with caramelized edges and vibrant color.]
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Build Your Bowls:
In each serving bowl, start with a base of salad greens. Top with a hearty scoop of roasted vegetables, then layer on cucumber slices, diced avocado, and crumbled feta. -
Add the Sauce:
Drizzle generously with creamy tzatziki. You can also serve it on the side in small ramekins.
Tips for Making It Outstanding
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Don’t crowd the pan. Give your veggies space to roast. Overcrowding traps steam and leads to mush.
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Make your own tzatziki with Greek yogurt, grated cucumber, garlic, lemon juice, and fresh dill for unbeatable freshness.
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Want a shortcut? Prep your spice mix ahead and store it in a jar for future bowls.
And if you love layering flavors like these, you might also adore the tangy simplicity of this Greek Cucumber Tomato Feta Salad.
Serving, Storing & Pairing
What to Serve With It
This bowl is a meal in itself, but it also plays well with others. Pair it with warm pita, a small side of Cottage Cheese Spinach Crustless Quiche for a cozy brunch combo, or serve it family-style alongside grilled halloumi or falafel.
You can also complement it with a chilled soup, like gazpacho, or a light white wine — think Sauvignon Blanc or Pinot Grigio.
How to Store and Reheat
Store components separately in airtight containers:
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Veggies: Up to 4 days in the fridge.
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Tzatziki: Keeps for 3–4 days refrigerated.
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Greens & Toppings: Prep fresh when ready to serve.
To reheat, pop the veggies back on a baking sheet at 375°F for 10 minutes, or use an air fryer for crispy edges. Do not microwave the entire bowl assembled — cucumbers and greens won’t love that.
Looking for another easy Mediterranean dinner idea? Try these Mediterranean Chickpea Patties that make a great companion dish.
FAQ: Roasted Cauliflower Bowl Questions
Can I make this recipe vegan?
Absolutely! Just skip the feta or swap it for a vegan feta alternative.
What’s the best way to make homemade tzatziki?
Use Greek yogurt, grated cucumber (squeezed dry), garlic, lemon juice, olive oil, salt, and dill. Chill for 30 minutes for best flavor.
Is this bowl meal-prep friendly?
Yes! Roast the veggies and prep your toppings in advance. Assemble fresh to avoid soggy greens.
Can I add a grain?
Yes. Quinoa, farro, or couscous make great additions for extra texture and nutrition.
What other sauces work besides tzatziki?
Try a lemon tahini drizzle or herbed yogurt dressing. Even chimichurri can be an exciting twist!
Is this dish good cold?
Definitely. These bowls are fantastic straight from the fridge, especially on warm days.
Conclusion
This Roasted Cauliflower and Sweet Potato Bowl with Tzatziki and Feta is more than just a meal — it’s a warm, inviting embrace in bowl form. It’s proof that simple ingredients, when treated with care and bold flavor, can become something truly extraordinary.
Next time you’re craving a hearty vegetarian meal, let this be your go-to. And while you’re at it, try Tzatziki Chicken Veggie Naan Pizza or these crisp, melty Spinach and Feta Quesadillas for more Mediterranean magic.
Did you try this bowl? I’d love to hear how it turned out!
Please rate, comment, and share your take on this recipe over on Pinterest:
Recipes by Sylvia on Pinterest
Roasted Cauliflower and Sweet Potato Bowls with Tzatziki and Feta
- Total Time: 35
- Yield: 6 servings
- Diet: Vegetarian
Description
A warm, wholesome Mediterranean vegetarian bowl featuring roasted cauliflower, sweet potatoes, creamy tzatziki, avocado, cucumber, and crumbled feta — all served over crisp salad greens.
Ingredients
• 6 tablespoons olive oil, extra virgin
• 4 cups cauliflower florets
• 2 sweet potatoes, cut into cubes
• 3 cloves garlic, chopped
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1/2 teaspoon red pepper flakes
• Salt and black pepper, to taste
• 1 avocado, diced
• 1 English or Persian cucumber, sliced
• 6 ounces crumbled feta cheese
• Salad greens, as base
• Tzatziki sauce, to serve
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or lightly grease.
2. In a small bowl, whisk olive oil with turmeric, cumin, paprika, red pepper flakes, and salt.
3. Toss cauliflower florets and sweet potato cubes in the spice mixture to coat evenly.
4. Spread vegetables onto baking sheet in a single layer.
5. Roast for 25–30 minutes, flipping halfway, until golden and tender.
6. Assemble bowls: add salad greens, top with roasted vegetables.
7. Add sliced cucumber, diced avocado, and crumbled feta.
8. Drizzle generously with tzatziki sauce and serve immediately.
Notes
– You can prepare vegetables up to 3 days in advance and store refrigerated.
– Try hummus or lemon tahini dressing as a substitute for tzatziki.
– Add chickpeas or quinoa for extra protein and texture.
– Serve with warm pita or naan for a heartier meal.
– For dairy-free, use plant-based yogurt and feta alternatives.
- Prep Time: 10
- Cook Time: 25
- Method: Sheet Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 335
- Sugar: 6
- Sodium: 323
- Fat: 23
- Saturated Fat: 5
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 7
- Protein: 10
- Cholesterol: 15