Roasted Vegetable Grain Bowl w/ tzatziki Sauce

We could all use some more plant-based, meat-free meals in our diet every now and then or even everyday. Try this vegetarian meal for your next Meatless Monday meal! It makes for great leftovers for the week too. My family gave this recipe two thumbs up! 

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 1 hour

Serves: 4-5

Ingredients:

  • 4 cups cauliflower florets (give or take a cup...whatever floats the boat)
  • 1 green or red pepper, cut into 1" cubes
  • 1 yellow pepper, cut into 1" cubes
  • 1 red onion, cut into 1" cubes
  • 1 medium-large zucchini, cut into ½" slices
  • 1 medium-large yellow squash, cut into ½" slices
  • 14 oz. can of chickpeas, drained and rinsed
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt or garlic salt
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 2 tablespoons avocado oil (can sub olive oil)

Tzatziki Sauce:

  • ¾ cup plain greek yogurt
  • ½-¾ cup grated cucumber
  • 2 tablespoons lemon juice
  • Sprinkle of dry dill (I actually really hate dill, so i barely added any)
  • 1 garlic clove, grated (or sub 1/4 tsp garlic powder because raw garlic can be a little spicy)
  • salt and pepper to taste

Grain:

  • 1 cup dry quinoa (can sub rice, but cooking time will be different)
  • 2 cups water
  • Sprinkling of all the spices above (optional, but highly recommended for extra flavor)

Directions:

  1. Preheat oven to 400°F.
  2. Chop your veggies (cauliflower, peppers, red onion, zucchini, yellow squash), and throw into a large bowl. Add in the rinsed and drained chickpeas. Drizzle in 2-3 TB oil and coat the veggies.
  3. In a small bowl, combine the spices: ground cumin, smoked paprika, garlic powder, garlic salt, ground cinnamon, and ground coriander.
  4. Add the spice blend to the vegetables. Toss to coat everything.
  5. Spread the vegetables out evenly on baking sheets (I had to use 3).
  6. Bake for 20 minutes.
  7. Remove from oven, toss the vegetables around. Bake for another 15-20 minutes or until done to your liking. Set aside.
  8. While the vegetables roast, cook the quinoa according to package directions (Rinse dry quinoa under water, place in a medium saucepan, add water in a 1:2 ratio, bring to a boil, reduce to a simmer, and cook with the lid on for about 15 minutes, stirring every once in a while to prevent any possible sticking, turn off heat, fluff with a fork). 
  9. Optional: Add sprinklings of the same spices used for the veggies into the cooked quinoa for extra good flavor. 
  10. In a small bowl, add greek yogurt, grated cucumber, lemon juice, dill, garlic clove (or garlic powder), and salt/pepper to taste. Stir.
  11. Serve veggies over quinoa and finish with some dollops of the tzatziki sauce. Enjoy!

{Recipe adapted from Joyful Healthy Eats}