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These Crispy Cauliflower Tzatziki Bowls with Sweet Potato Fries are a fun vegetarian “street food” inspired dinner. Oven-roasted cauliflower served bowl style with all the extras. Homemade sweet potato fries, lettuce, lots of peperoncini, a simple avocado cucumber slaw, and plenty of feta. Add lots of creamy tzatziki sauce, honey ginger tahini, and warm pitas. It’s a vegetarian bowl that’s SO GOOD.
If there’s one recipe style that I’m really into right now, it’s everything thrown together bowl style. I’m not sure what’s going on, but the amount of “bowl” recipes I have lined up is probably overdone. Instead of overthinking this too much, I’ve decided to just make the recipes that sound most delicious!
This has been a favorite that’s been on repeat for a few weeks now. If you’re familiar with my Chicken Tzatziki Bowls, I took that recipe and replaced the chicken with cauliflower.
A pretty simple swap that totally changes the entire bowl. I added a few spices, plus sweet potato fries. This is one of my favorite recipes. I love every single flavor and I really love the addition of the sweet potato fries.
Totally delicious!
Here are the details
I always start off by roasting both the cauliflower and the sweet potatoes. For the cauliflower, this spice mix is one of my favorites to date. I did garlic and shallots mixed with smoked paprika, chili powder (I like to use a mix of regular chili powder and chipotle chili powder), dried oregano, and turmeric. It’s pretty simple.
I toss the florets with olive oil, garlic, shallots, and the spices, and then roast.
At the same time, I throw the sweet potatoes on another baking sheet and toss them with olive and seasoned salt. They cook up at just about the same time, so it’s very convenient.
I like to use two sheet pans instead of just one for both the cauliflower and potatoes. If you overcrowd the baking sheets with too much food, the vegetables end up steaming and never getting crispy.
And we want them crispy! So I find that two sheets are best.
While the vegetables roast, I get everything together to assemble the bowls.
Mix fresh dill with lemon, avocado, and if you’d like, some cucumbers too. I don’t always add the cucumber. If I don’t, I then double up on the avocado.
If you love sauce as we do over here, you can make a quick gingery tahini garlic sauce. Mix tahini with lemon juice, honey, ginger, and garlic. Add water to thin out the sauce and season generously with salt.
This is totally optional, however, and not necessarily needed with all the Tzatziki sauce. But it is delicious. I provided the recipe in the notes for anyone wanting extra sauce.
My family really enjoyed these cauliflower bowls. My mom, dad, brothers, and cousins (yes we still have some here) all approved. It’s not always easy to please them all, so that should say something about the deliciousness of this recipe!
These bowls are great for meal prepping too!
Looking for other weeknight dinner recipes? Here are some favorites:
Skillet Chicken Adobo with Coconut Rice
Creamy Thai Turmeric Chicken and Noodles
Folded Crispy Buffalo Chicken Wraps
30 Minute Spicy Indian Butter Chicken
Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce
Lastly, if you make these Crispy Cauliflower Tzatziki Bowls with Sweet Potato Fries be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Cauliflower Tzatziki Bowls with Sweet Potato Fries
Servings: 6
Calories Per Serving: 415 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 tablespoons extra virgin olive oil
- 4 cups cauliflower florets
- 6 cloves garlic, chopped
- 2 shallots, chopped
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground turmeric
- kosher salt and black pepper
- 2 sweet potatoes, cut into matchsticks
- 1 teaspoon seasoned salt (or paprika)
- 2 Persian cucumbers, chopped
- 1 avocado, diced
- 2 tablespoons lemon juice
- 1/4 cup fresh dill, chopped
- 6 ounces crumbled feta cheese
- 1-2 cups Tzatziki sauce
- lettuce, peperoncini, and pitas, for serving
Instructions
- 1. Preheat oven to 425° F. 2. On a baking sheet, combine the cauliflower, 4 tablespoons olive oil, garlic, shallots, paprika, chili powder, oregano, turmeric, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Toss and roast another 10 minutes, until lightly charred.3. On a separate large baking sheet, toss the sweet potatoes with 2 tablespoons olive oil, seasoned salt, and a pinch of pepper. Bake 15 minutes, toss, then bake another 10 minutes until the potatoes are crispy.4. Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper.5. To assemble, add lettuce to a bowl. Top with cauliflower, sweet potatoes, cucumber/avocado, feta, and any other desired toppings. Add a few dollops of Tzatziki sauce. Drizzle over the tahini. Serve with pitas.
Notes
Honey Ginger Tahini
1/2 cup tahini
1 teaspoon ground ginger
1 clove garlic, grated
1 tablespoon lemon juice
2 teaspoons honey Combine all ingredients and 1/3 cup water in a blender or bowl, blend until smooth. If needed, add water to thin the sauce. Season to taste with salt.
1 teaspoon ground ginger
1 clove garlic, grated
1 tablespoon lemon juice
2 teaspoons honey Combine all ingredients and 1/3 cup water in a blender or bowl, blend until smooth. If needed, add water to thin the sauce. Season to taste with salt.
Excellent flavor combinations. I’m not a big fan of cucumber so I substituted chopped jalapeño peppers and it came out great.
Hey Jerry,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
SO delicious and easy to follow! I swapped carrots for sweet potatoes because that’s what I had but everything turned out so good! I made the tahini sauce and the tzatziki.
Hey Katie,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
I am a new follower and am very excited about your recipes. I do like to have a good cookbook on hand. Which one would
have this recipe and last weeks meal
Plan recipes?
Hi Kathy,
Thanks so much for following along!! All of the recipes that you see here are only on the blog, the recipes that are in the cookbooks are exclusive to the cookbooks. I hope this helps! xx
I was skeptical of this one. As much as I want to love cauliflower, I don’t. I struggle to find dishes that are decent that highlight cauliflower. This one, however, was a clear winner. It was perfect. Both light and filling at the same time.
The only change I made was to use the homemade naan bread recipe rather than pita because I made the naan bread for the first time recently and it was so yummy we wanted it again. Other than that, the recipe is perfect as written.
This dish and your cauliflower tacos are, so far, the only winning cauliflower dishes in my house. So, thank you!
Hey Kristen,
Perfect!! So glad to hear that you enjoyed this recipe and thanks for sharing what worked well for you! xT
I can’t wait to try this! Any suggestions on a substitute for tahini. We have a son allergic to sesame and usually we omit any hummus or tahini but man…a work around would be the best!
Any ideas?
I’ll have to comment again once we make!
Hey Melissa,
You could do another nut butter or mayo in place of the tahini. Let me know if you have any other questions, I hope you love this recipe! xx
This was a winner. Don’t skip the tahini, it helps balance it all. I didn’t have feta, cucumbers or shallots so I skipped all that. I also used garlic powder in place of garlic cloves. I topped it with lots of pepperoncini and used garlic naan instead of pita. It turned out so good!!
Hey Leesha,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Easy delicious and healthy! One of my favorite ones yet
Thanks so much Allison! Love to hear that this recipe was enjoyed! Have a great week! xx
Made this tonight, so good! My picky 6 year old practically licked her plate clean!
Hey Erin,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Is there a recipe for the tzatziki sauce?
Hey Jonette,
Totally, here is the recipe:
https://www.halfbakedharvest.com/chicken-gyros-with-feta-tzatziki/
Please let me know if you have any other questions! xx
So many flavors going on!! Almost a little too much for me, I don’t think I’m a fan of dill so I think next time I make this I’ll just leave it out. The tahini sauce is lost to everything else so I don’t think it’s necessary. The tzatziki sauce is key though, definitely dollop up the tzatziki! All in all, very tasty.
Hey Jennifer,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Okay, it wasn’t the dill! I know there’s dill in tzatziki sauce. I originally thought the dill in the tzatziki plus the fresh dill with the avocado was too much but after eating the leftovers I think it was something in the cauliflower that was throwing me off. Maybe I burned some of the garlic and it gave it a bitter note? Either way, it was still delicious and if you store all the components separately, the leftovers are just as good!! 😊
Please keep the vegetable bowls coming!! Made this as a main meal and instead of lettuce, served it over brown rice and baby spinach. Earthy, very garlicky with a nice pop of sweetness from the potatoes and tahini sauce, and pucker from the tzatziki. The cauliflower and smoked paprika gave it gravitas. The feta seemed like overkill. It’s excellent as-is, but in the future I would probably leave out the feta, and add some toasted walnuts or almonds for protein and crunch. It might be my fault, but the cauliflower and sweet potatoes weren’t crisp enough.
Hey Michele,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
Absolutely delicious! Everyone at the table was silent as we inhaled this! I followed the recipe to a T and will make it again. Thank you!
Hey Julia,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
Made this last night, and also added chicken for the meat eaters. It was so good! It’s a great recipe to use the air fryer with too.
Hey Deanna,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
This looks amazing, can’t wait to try it. Can you please link or ID the sheet pans you use? They appear to have a texture to them that I assume helps with getting veggies crispy which is something I struggle with, regardless of how long or at what temp I roast. TIA!
Hey Melanie,
Here is the link for my sheet pans:
https://api.shopstyle.com/action/apiVisitRetailer?id=909894831&pid=uid3696-43323264-41&aid=43342403&utm_content=productwidget%3A633db4102dbad539adc2b59c&utm_medium=referral
Please let me know if you have any other questions! xT
The flavors are spot on, and we enjoyed it, but it didn’t get even close to crispy. I haven’t yet had any of your recipes become crispy. I’ve watched carefully until they actually burn without luck, and for a while I thought it might be our oven. We have a new oven. Still not crispy. Any suggestions?
Hi Janet,
Thanks for giving this recipe a try and sharing your feedback!! For crispiness, two things, first is maybe your pans? What kind are you using? Second, it’s key not to overcrowd the baking sheets, otherwise everything just steams:) I hope this helps! xT