If you’re looking for Meatless Monday inspiration, our Roasted Potato Tzatziki Bowls are just what you need. A bright, minty cucumber-garlic tzatziki sauce provides a creamy foundation for your bowl. Roasted fiber-filled baby gold potatoes become perfectly crisp on the outside and tender on the inside and join the bowl with antioxidant-rich cucumber, juicy cherry tomatoes, pungent red onion and protein-packed chickpeas. Fresh dill and mint finish your bowl with a hit of freshness. Keep reading for our expert tips, including what ingredient swaps you can make.

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.