Vegan Souvlaki Bowl with Avocado Tzatziki (GF)

Vegan Souvlaki Bowl with Avocado Tzatziki (GF)

This Vegan Souvlaki Bowl is easy to make, veggie-packed and full of flavour. I love the combination of the roasted aubergine, crispy fries, creamy avocado tzatziki, juicy olives and fresh vegetables. 

Vegan Souvlaki Bowl with Avocado Tzatziki (GF)

I was inspired to make this after looking through some photos from my trip to Greece a couple of years ago…

Vegan Souvlaki Bowl with Avocado Tzatziki (GF)

The beautiful village of Oia, Santorini

Vegan Souvlaki Bowl with Avocado Tzatziki (GF)

Walking up the mountain to the Cave of Zeus

I wanted to make a slightly healthier version of Souvlaki (meat kebabs usually served with fries, pitta bread, salad and tzatziki). Instead of meat kebabs, I went for:

  • Roasted aubergine (you can grill it if you’d prefer)
  • Crispy oven-baked fries
  • Plump olives
  • Crunchy radishes
  • Fresh, aromatic basil
  • Tangy red onion
  • Juicy cherry tomatoes
  • Peppery cress
  • Avocado (!) tzatziki 

I decided to ditch the pitta, and put the whole thing in a bowl instead. 

I used aubergine but you can use whatever vegetables you like – mushrooms, peppers or courgette (zucchini) would work well too. For extra protein, you could serve this with hummus (this Italian Hummus would be particularly good I think) or add chickpeas, lentils, white beans or quinoa. 

Vegan Souvlaki Bowl with Avocado Tzatziki (GF)

I was so excited to try making tzatziki with avocado instead of yogurt. I’d read about avocado tzatziki a while back and had been meaning to make it for ages. I was pleasantly surprised with the result: it was beautifully creamy and full of flavour.

I was really lazy and didn’t want to get out a blender, so just mashed it up with a pestle and mortar instead. I added some lemon for zippiness, garlic for extra flavour, and some grated cucumber and chopped mint for freshness. 

Vegan Souvlaki Bowl with Avocado Tzatziki (GF)

Just as fresh and flavourful as it is quick and easy to put together, this Vegan Souvlaki Bowl is absolutely perfect for summer dining! 

Looking for more easy bowl recipes? You might like my:

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Souvlaki Bowl with Avocado Tzatziki (GF)
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Vegan Souvlaki Bowl with Avocado Tzatziki (GF)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This Vegan Souvlaki Bowl is easy to make, veggie-packed and full of flavour.

Course: Main Course
Servings: 2
Calories: 346 kcal
Ingredients
For the fries:
  • 2 medium-sized potatoes, chopped into thin matchsticks with the skins left on
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • Salt + pepper, to taste
For the aubergine:
  • 1 aubergine, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • Pinch of paprika
  • Salt + pepper, to taste
For the avocado tzatziki:
  • 1 ripe avocado
  • 1 clove of garlic
  • 2 tablespoons lemon juice
  • Salt + pepper, to taste
  • Handful of fresh mint, very finely chopped
  • 1/2 cucumber, grated or very finely chopped
To serve:
  • Cherry tomatoes
  • Olives
  • Fresh basil
  • Red onion, thinly sliced
  • Radish, thinly sliced
  • Cress
Instructions
For the fries:
  1. Preheat oven to 180 degrees (350 degrees) 

  2. Place the thinly sliced potatoes in a large baking tray (make sure they have enough space to bake properly) and cover with oil, oregano and salt + pepper

  3. Bake in oven for about 30 minutes or until golden brown and slightly crispy. Take the tray out at 10-minute intervals to mix everything around to make sure it's all evenly cooked

For the aubergine:
  1. Place the aubergine on another baking tray and cover with the oil, oregano, paprika and salt + pepper

  2. Bake in oven for about 30 minutes or until golden brown and cooked through. Turn over halfway through so ensure even cooking 

For the avocado tzatziki:
  1. Add all the ingredients apart from the mint and cucumber to a pestle and mortar (or a blender) and mash until as smooth as possible

  2. Transfer to a bowl and stir in the mint and cucumber

  3. Taste and adjust seasoning as necessary

To serve:
  1. Place roasted aubergine in a bowl with the fries, fresh vegetables and avocado tzatziki. Best enjoyed immediately 

Recipe Notes

I used aubergine but you can use whatever vegetables you like - mushrooms, peppers or courgette (zucchini) would work well too 

For extra protein, you could serve this with hummus or add chickpeas, lentils or white beans

Recipe adapted from Half Baked Harvest.

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