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