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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.
This was delicious! Perfect summer salad – light but filling. The tahini sauce makes the dish. I used real grated ginger instead and it was awesome 😎
Hi Nicole,
Happy Sunday!! I appreciate you making this recipe and sharing your feedback, thanks so much for making it:)
This is the most delicious salad I ever had! For the last 10 minutes I added rinsed chickpeas to the baking sheet. They got crispy and were a nice surprise in the salad. Thanks for sharing another perfect recipe! much love from The Netherlands.
Thanks so much Yvonne!! I appreciate you making this recipe and sharing your feedback, so glad to hear the dish was a hit! xT
This is our favourite dish, we have cooked it many times already. We love all your recipes we have tried, but this one is special!
Hi there,
Happy Friday!!😎 I love to hear that this recipe was a hit, thanks for making it and your comment! xx
This looks so good. Wondering if the veggies would work in the air fryer?
Thanks so much Elizabeth!! Totally, I don’t see why that wouldn’t work for you! I hope you love this recipe, let me know how it turns out! xx
Is the cut up cucumber, dill, lemon, and avocado used to make the tzatziki?
Hey Krista,
Nope, those are just used as a garnish. The tzatziki is totally separate:) Please let me know if you have any other questions! xx
DELICIOUS! Made this for dinner last night and it was a huge hit! I wish I’d doubled the cauliflower so that we could have leftovers! So good!
Hey Jennifer,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
Family loved this combination bowl. Thank you.
Hey Sue,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! Have a great Wednesday! xx
I made this recipe when you first posted it, and I’m already making it again because I can’t stop thinking about it. My family claims not to like sweet potato or tahini, but the entire sheet tray disappeared and there was none for leftovers! We loved dipping the fries in the honey tahini sauce.
Hey Harry,
I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx
Really amazing! Felt like I was at a restaurant once it was all put together. So flavorful and colorful!
Hey Kelly,
Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
My husband and I absolutely loved this dish, and its inspiring us to eat more vegetarian or vegan meals. So many different flavors and textures, and so easy to make. Can’t wait to try other of the dishes online and in your three books….we own them all. Thank you!
Hey Anita,
Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
I made this and put it in pita pockets instead of a bowl. It’s so good and only took me about 35 minutes total. Make sure to warm up the pitas for that restaurant feel! I’m loving all the vegetarian versions of recipes you have!
Hey Amy,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx
One of the best meal prep recipes ever!!! The flavor is absolutely amazing! 😙 I’m scared my avocado salad will go bad in the fridge quickly but I’ll post an update! Thank you for this recipe!
Hey Griselda,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
This was sooo tasty! Very filling and inexpensive too!
Hey Robyn,
Wonderful!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend! 🏈
This was a huge hit at my house tonight. My husband kept repeating how good it was. I wasn’t sure about the pepperoncini but they added an extra note to the dish that contrasted perfectly with the other ingredients. The whole thing was so well balanced and deliciously will definitely make again!
Hey Beth,
Happy Friday!!❤️ I appreciate you making this recipe and sharing your feedback, so glad it was delish! xT
This was absolutely delicious! Thank you for an amazing bowl full of goodness!
Hey Linnea,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Delicious!!!
Hey Amy,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT