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Mediterranean Sheet Pan Pita Bowls with Tzatziki Recipe

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3.9 from 39 reviews

A vibrant and healthy Mediterranean sheet pan pita bowl recipe featuring roasted vegetables, chickpeas, and a refreshing homemade tzatziki sauce. This easy-to-make dish combines the flavors of roasted cauliflower, bell peppers, onions, and spices, served with whole wheat pita bread and creamy soy yogurt tzatziki for a delightful vegetarian meal.

Ingredients

Vegetables and Chickpeas

  • 4 mini whole wheat pitas
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • ½ medium cauliflower head, chopped into small florets
  • 3 cups cooked chickpeas
  • 1 red onion, halved and sliced (keep slices stacked)
  • 12 Kalamata olives, pitted and chopped
  • 1 small cucumber, diced
  • 7 oz small tomatoes, halved

Spices and Oil

  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp ground turmeric
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste

Tzatziki Sauce

  • 1 small cucumber (for tzatziki), grated and excess water squeezed out
  • 1 cup soy yogurt
  • ¼ cup fresh dill, finely chopped (or substitute 2 tsp dried dill)
  • 1 clove garlic, minced
  • 2 tbsp lemon juice
  • Salt and pepper, to taste
  • 2 tbsp hemp seeds

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) with the fan on to ensure even roasting.
  2. Mix the Spices: In a small bowl, combine ground cumin, garlic powder, ground turmeric, smoked paprika, cayenne pepper, and a pinch of sea salt flakes and freshly ground black pepper to create a flavorful spice blend.
  3. Prepare and Roast Vegetables: Line a large sheet pan with baking paper. Add the cauliflower florets, sliced red and yellow bell peppers, cooked chickpeas, and halved, stacked slices of red onion. Drizzle everything with olive oil and sprinkle the spice blend evenly over the vegetables. Toss gently to coat all ingredients thoroughly. Place the onion slices cut-side down at the back of the tray to ensure even cooking without burning. Roast on the middle to upper rack in the oven for 25 to 30 minutes until the vegetables and chickpeas turn golden and tender.
  4. Make the Tzatziki Sauce: While the vegetables roast, grate the small cucumber designated for the tzatziki sauce and squeeze out the excess water using a clean cloth. In a medium bowl, combine the soy yogurt, grated cucumber, finely chopped fresh dill (or dried dill if using), minced garlic, and lemon juice. Season with salt and freshly ground black pepper to taste, mixing well to combine the creamy sauce.
  5. Warm the Pita Bread: In the final few minutes of roasting, place the mini whole wheat pitas in the oven and warm them for about 2 minutes to make them soft and pliable.
  6. Assemble the Bowl: To serve, either set the roasted vegetables, chickpeas, olives, diced cucumber, halved tomatoes, tzatziki sauce, and warm pita out for everyone to build their own bowls or pre-assemble individual pita bowls. Sprinkle hemp seeds on top for added texture and nutrition. Enjoy this wholesome Mediterranean meal warm.

Notes

  • Keeping the red onion slices stacked during roasting prevents them from burning and ensures they cook evenly with the other vegetables.
  • Squeezing excess water from the grated cucumber is important to prevent the tzatziki from becoming too watery.
  • Use soy yogurt to keep the tzatziki dairy-free and suitable for vegans.
  • Adjust the cayenne pepper quantity according to your preferred spice level.
  • Hemp seeds add a nutty flavor and healthy fats; they can be omitted if unavailable.

Find it online: https://justsosavory.com/mediterranean-sheet-pan-pita-bowls-with-tzatziki-recipe/