🥣 Layered Mediterranean Bowl with Tzatziki & Tahini Drizzle

🥣 Layered Mediterranean Bowl with Tzatziki & Tahini Drizzle

Creamy, crunchy, cozy, and 100% vegan.

If you’ve been craving a bowl that hits all the textures—cool and creamy, warm and roasted, fresh and crunchy—this one’s for you. Built over a swoosh of homemade vegan tzatziki (made with Violife sour cream), this Mediterranean-inspired bowl is packed with lemony farro, roasted and raw veggies, and spiced chickpeas, all tied together with a dreamy tahini drizzle.

It's the kind of lunch or dinner that feels just a little extra—but is totally easy to pull off.

🌿 Ingredients (Serves 2)

For the Bowl Base

• 1 cup cooked farro (from about ⅓ cup dry)

• 1 tbsp lemon juice

• 1 tbsp olive oil

• Pinch of salt

For the Vegan Tzatziki

• ½ cup Violife vegan sour cream

• ¼ cup grated cucumber (squeezed dry)

• 2 tbsp chives, diced

• 1 clove garlic, minced

• 1 tbsp chopped dill

• 1 tsp lemon juice

• Salt and pepper to taste

Roasted Veggies

• 2 carrots, peeled and sliced on the bias

• 1 cup baby potatoes

• 1 red pepper, sliced into wedges

• 1 tbsp olive oil

• 1 tsp each paprika, garlic and onion powder

• Salt and pepper to taste

Raw Veggies

• Handful of cherry tomatoes, halved

• ½ cucumber, sliced into thin circles

Spiced Chickpeas

• ¾ cup canned chickpeas, drained and rinsed

• ½ tbsp olive oil

• ½ tsp paprika

• ¼ tsp garlic powder

• Salt to taste

Tahini Drizzle

• 2 tbsp tahini

• 1 tbsp lemon juice

• 1 tsp agave

• 1 tbsp water (more as needed to thin)

• Pinch of salt

🥗 Instructions

Step 1: Prep the Farro

Cook farro according to package instructions. While still warm, toss with lemon juice, olive oil, and a pinch of salt.

Step 2: Make the Tzatziki

Mix all tzatziki ingredients in a bowl. Adjust salt and lemon to taste. Chill until ready to use.

Step 3: Roast the Veggies

Preheat oven to 400°F (200°C). Toss carrots, potatoes, and red peppers with olive oil, salt, pepper, paprika, garlic and onion powder. Roast on a sheet pan for 20–25 minutes, flipping halfway, until tender and slightly golden.

Step 4: Cook the Chickpeas

In a skillet, heat olive oil over medium heat. Add chickpeas, paprika, garlic powder, and salt. Cook for 5–7 minutes until lightly crispy and golden.

Step 5: Make the Tahini Sauce

Whisk together tahini, lemon juice, agave, water, and salt until smooth and pourable.

Step 6: Assemble the Bowl

1. Start with a generous swoosh of tzatziki on the bottom of your bowl.

2. Add a scoop of farro in the center.

3. Layer roasted veggies on one side, raw veggies on the other.

4. Top with spiced chickpeas.

5. Finish with a zigzag drizzle of tahini sauce and a handful of chopped herbs (dill, parsley, or mint).

Optional: add lemon zest, a sprinkle of za’atar, or a few olives for extra flair.

💚 Make it Your Own:

• Swap farro for quinoa or couscous

• Add pickled red onions or vegan feta

• Use crispy tofu or toasted pepitas instead of chickpeas

It’s the kind of bowl that looks like it came from your favorite café—and now it’s coming from your kitchen ✨

Tag @kellysgreenkitchen_ if you make it!