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.
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 olives and seasoned salt. They cook 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 favourites:
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
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.
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 for 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.
1/2 cup tahini
1 teaspoon ground ginger
1 clove garlic, grated
1 tablespoon lemon juice
2 teaspoons of 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.