Tzatziki Nourish Bowl

Ingredients

• 1 head of cauliflower cut into smaller pieces
• 2 small or 1 large zucchini
• Drizzle of olive oil
• 3 tsp garlic powder
• 3 tsp cumin powder
• 3 tsp smoked paprika
• Generous pinch of salt and pepper
• 420g can chickpeas, drained and rinsed
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 1 cup coconut yogurt
• 1 small cucumber, grated and juice squeezed out
• Pinch of salt and pepper
• Juice from 1 small lemon
• 1 garlic clove minced
• 1 tbsp chopped fresh dill
• 1/2 tbsp olive oil
• 1/2 small red onion, finely diced
• 1 bunch of parsley, finely chopped
• Lemon
• Sesame seeds

Method

1. Preheat the oven to 200°C (390°F).
2. Spread the cauliflower and zucchini on one baking tray and the chickpeas on a separate tray.
3. Drizzle each tray with olive oil and season with the garlic powder, cumin, smoked paprika, salt and pepper; toss to coat.
4. Roast both trays for about 35 minutes, placing the chickpeas on the bottom rack for extra crispness.
5. While roasting, combine the diced red onion and chopped parsley in a bowl, then drizzle with lemon juice and toss.
6. In another bowl, mix the coconut yogurt, grated cucumber, lemon juice, minced garlic, dill, olive oil, salt and pepper to make the tzatziki.
7. Remove the roasted vegetables and chickpeas from the oven and let cool for about 5 minutes.
8. Spread the tzatziki in the base of a serving bowl, then top with the parsley-onion mix, roasted zucchini, cauliflower and crispy chickpeas.
9. Finish with a sprinkle of sesame seeds before serving.